Adam Byatt Live - From Losing Everything to Building an Incredible Restaurant Empire
episodePreviously titled “Adam Byatt Live - From Losing Everything to Building a Restaurant Empire” — renamed by the publisher on Aug 6, 2026
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Who is Adam Byatt and what restaurants has he built?
Anyway, ladies and gentlemen, welcome to the GoTo Food Pod brought to you by Blink and Dojo, the greatest food podcast in the world. And we're about to be joined by the greatest star chef in the world, definitely the best looking, Mr. Adam Bayer. Before we do that, a bit of housekeeping. Now this is when I asked you to put the QR code on the screen, sir. Everyone get their phones out because we love asking about meal deals in this podcast. And we want to put together the greatest meal deal. What are our audience eating? That's what we wanna know. We should say we can do like 40 minutes with Adam and then we're gonna have a little ten minute break where you can get another drink. Go outside, have a cigarette, have a pizza, have some arancini balls, they're beautiful.
Um and also Ben has promised me that his Yeti is here somewhere. His prized Yeti bag. Oh my lord. And he is cooked. Oh no, the G and T is gone. We've got G and T down, sadly, but you've seen the Yeti, so you should be happy. And Ben's gonna be cooking for all of you, so you can sample some delights. That's gone terribly. That's gone terribly. We made it another GNT. If that's okay, sir. Thank you so much. Um, anyway, without further ado, we are gonna bring on the big man because he is a gorgeous, gorgeous man. He's one of the most successful men in restaurants. He's normally wearing a little cardigan. I was quite disappointed to see him in linen today. Well, he's wearing a summer cardigan. He's wearing a summer cardigano.
He looks absolutely beautiful. He's obviously behind the Meeting Star Trinity. He's got about three or four other restaurants, the newly opened Rosina, which has got 11,000. Reservations. Brutal to get in, yeah. It's an absolute fucking nightmare. Um, but without further ado, can we please give a round of applause to the gorgeous Adam Bryant? Yeah. Feel free to stand up. Yeah, give him a standing ovation. There is. Yeah, beautiful. I want to say to you. Yeah, a pen fucked it up. Yeah, i if you don't mind going the corner. It's brutal, sorry. We should say the last time we had Adam on the podcast two years ago. He was our first big guest. And Ben panicked and made him a uh I don't know if you remember, a dry, warm gin and tonic.
And you almost walked out the the studio. I nearly fucked it, yeah. And I don't blame you. And this is my second attempt and I've thrown it all over the floor, so I'm sorry Adam. You're never gonna get a gen and tonic out of me. Yeah, I know, I know. Listen, we're professionals. Is that working? Yeah, it's working. Yeah, here we go. We turn Adam up a tiny bit. It's the reason that p people are here. I mean Um, Adam, firstly, what's it feel like to be a sex symbol? I mean, my mum's got photos of you adjawned on her, you know, bathroom, bedroom. Should we talk about your mum quickly?
Yeah, come on. Let's talk about it.
Wow.
Uh sh we i your mum was in Rosina actually on Thursday last week. I came I came I arrived there at seven o'clock to run the pass. I'd just come from Trinity. And your mum said, When Adam arrives, make sure he sees me straight away. So there you go. He's your your mum is uh uh well renowned. I
thought you'd have the
restraining
order by now.
Yeah, close. You should get it. Yeah, close.
Um we should say you're the only chef we call chef, chef. Um which is respect, right? But do you still call anyone chef in the industry? Is there someone you still look up to and and call chef?
I I see that I I only refer to John Williams as chef, yeah. I've never ever called him John ever. So we are gonna offer you address.
But obviously Ben kicked it over. But before we do, can we quickly say eleven thousand bookings in Rosina? Can we get a round of applause for that? Eleven thousand bookings or want of common.
How have you managed to do that? Before we start this podcast, I just want to say thank you very much for having me on. Thank you for all of you for turning out. Thank you so much for turning out. And I just want to take one second to say really well done and congratulations to you two for creating what is the best podcast in hospitality.
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Chapters
8 chapters
1
Who is Adam Byatt and what restaurants has he built?
0:04–9:50
2
Why does Adam say every great restaurant needs a signature dish?
9:50–20:14
3
How did a teenage exchange trip to France spark Adam’s culinary career?
20:14–29:55
4
What lessons did Adam learn from the rise and fall of his Covent Garden restaurant?
29:55–40:48
5
How did Adam grow his social‑media following to over a million without traditional PR?
40:48–50:52
6
What makes Trinity the ‘best one‑star restaurant in the country’ for Adam?
50:52–58:25
7
How does Adam stay resilient and avoid burnout after losing everything?
58:25–1:08:30
8
What advice does Adam give to new chefs about creativity, hospitality and profitability?
1:08:30–1:21:08
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