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Masterclasses at Trinity: a celebration of seasonal cookery

Our masterclasses with BM are particularly special in my view. They offer an up-close, intimate window into a different sector of our amazing industry. Held monthly at our Upstairs restaurant, directly above Trinity, these sessions are conducted by Harry Kirkpatrick with assistance from the Trinity senior team.

The essence of seasonal cooking

At Trinity, seasonal cooking is foundational to our restaurant and our culture. We work in harmony with the natural cycle of ingredients, rather than fighting against their seasonal timelines. Therefore, each of our masterclasses is curated around Trinity’s ‘Ingredient of the Month’. Championing the art of seasonal cookery, doing what Trinity does best. We take the opportunity to showcase the chosen ingredient, its versatility, and how we use and adapt our menu to highlight and make the most of these incredible products.

How we structure the masterclass

The class begins with coffee and a welcome chat before our guests. They consist of chefs, FOH, and managers from BM (all are welcome). We sit around the Upstairs kitchen for an interactive demonstration. We like to cook through the full process. From sourcing and caring for ingredients to cooking and presentation for both casual and fine dining offerings (and sometimes for home cookery too). This combines demonstrations of the various methods and techniques, as well as discussing the best practices and the importance of versatility.

“Sharing knowledge is very important in our industry. No one knows everything about cooking, and there is always something to learn from other people. I learnt from my peers in the industry, and in turn I would like for chefs to learn from me. A huge part of the masterclasses is the Q&A session. We don’t necessarily just talk about the ingredient we’re demonstrating that day. It’s a chance to talk about restaurants and other factors of hospitality that we experience day to day. I find the masterclasses a challenge myself, and I really enjoy hosting them.”
Harry Kirkpatrick

Immersive learning experience

These sessions are perfect for chefs wishing to dive deep into ingredients. Watching Harry, who has worked in some of the best restaurants in the world, cook and talk food, whilst being immersed in restaurant culture. We encourage plenty of questions and lots of tasting to allow the team to feel a part of these events. This is also a great way to meet the team at Trinity, if you are ever considering spending a day working with us. From time to time, our Senior Sous Chef Adam will step in to show dishes or techniques he and the team are working on. Cooking off-menu to keep everyone on their toes!

“For me, the only goal with these masterclasses is that the team from BM leaves the room after two hours having been completely immersed in food. Remembering why they started this career, and with a little knowledge they didn’t have when they arrived. I would like to think we always deliver on that core objective. It is often the case that as chefs we are torn from the stove more and more with health and safety, paperwork, HR, and numbers. Therefore, it is so healthy to be solely focused on food and cooking. Reigniting the passion that drew you to our incredible industry in the first place.”
Adam Byatt

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