Sunday Lunch Club with Robin Moxon
Sunday Lunch Club is hosted Upstairs by a different Chef from Trinity, where each chef cooks their own take on a great Sunday Lunch. We tend to kick of the morning with bottomless Bloody Marys at the door, followed by an afternoon of incredible food and hand-picked wine. Our Sunday Lunch Clubs are all about sharing good food with good company, so when I found myself in search of a co-host for our upcoming Sunday lunch, Robin Moxon was the first name on my list!
Robin and I have been good friends for many years and share an arsenal of memories together, be it fishing trips to Africa or legendary lunches… For this Sunday Lunch Club, we are inviting you to join us for our own Sunday lunch hosted Upstairs at Trinity.
My first restaurant, Thyme in Clapham, was previously the site of Robin’s fish restaurant, Moxon’s. After moving the restaurant on to me, Robin has continued to amass a portfolio of local fishmongers selling the best quality fish that the UK has to offer. Two years ago, driven by a general lack of quality and consistency amongst the products readily available in the UK, Robin began perfecting the art of smoking his own fish and now supplies his own shops and a few select restaurants with his smoked fish products. We use Robins smoked fish products at Trinity, Bistro Union and Upstairs. The small-scale smoking and curing allows Robin’s product to remain consistent and incredibly accurate in regards to salting and choice of wood chips.
Robin and I have procrastinated for many hours over the various salts, timings and flavour of wood chips. We couldn’t be more excited to host this lunch for you all to see the amazing product, smoked by Robin, prepared by me, and hosted by us both…!
4 SEPTEMBER – ADAM BYATT AND ROBIN MOXON
12:30 Bottomless Bloody Marys
13:00 Sunday Lunch
Our Menu for the Day –
Bottomless Spiced ‘Clamato’ Bloody Marys
Smoked Cod’s Roe, Radishes, Sea Vegetables, Crisp Bread
Smoked Haddock Croquettes, Spring Onion Mayo
Moxon’s Own Smoked Salmon, Nordic Pickle
Fregola Salad with Hot Smoked Mackerel, Peas and Onions
Baked Smoked Hake with Tomato, Clam and Oregano Stew
We can’t wait to see you there.