You'd assume the minds behind two-Michelin-starred Trivet and Mayfair hot spot Labombe spend every waking hour tasting avant-garde plates across the globe. They don't. When chef Jonny Lake and master sommelier Isa Bal step away from their own kitchens, they crave comfort, precision, and simple cooking done right. London's food scene is massive, noisy, and constantly chasing the next viral gimmick. These veterans ignore the hype. Instead, they look for soul and craft.
The Search for Real Cooking
Let's be honest about London dining. Half the city is eating heavily marketed small plates that taste like salt and smoke. Jonny and Isa built their reputation on precision, having spent years cutting their teeth at The Fat Duck before launching Trivet in Bermondsey and Labombe inside the COMO Metropolitan. When they want a break from their own menus, they hunt down places where technique speaks louder than social media algorithms.
Why Provenance Beats Presentation
You won't catch these two queuing up for a pastel-colored pastry just because it looks good on a screen. Their favorite spots share a common DNA: absolute respect for ingredients. Whether it's a neighborhood trattoria or an unassuming counter spot, the focus stays squarely on flavor combinations that make sense. Isa's obsession with wine means any place they frequent has to take the bottle as seriously as the plate.
Dining Like a Master Sommelier and Chef
If you want to eat like the team behind Labombe, stop looking for Michelin stars everywhere. Look for the spots where chefs go after a brutal Friday night service. They want food that comforts without cutting corners. They appreciate an owner who actually works the floor and a wine list that doesn't just copy the standard Burgundy playbook.
Grab a seat at a counter where you can watch the fire. Taste something unexpected. Skip the viral lists and follow the people who actually feed London for a living.
