The Sunday Times
Charlotte Ivers was thrilled by the new offshoot from Trivet, from Canadian-born Jonny Lake, an “obsessive” chef who she reckoned has taken the best bits of Heston Blumenthal’s style (he was executive chef at the Fat Duck) and created something “subtler, more modern”.
The best thing she ate was a snack of grilled duck heat and cherry skewer, dusted with a salt and allspice mix. This was followed by an “extraordinary” starter of sea bass crudo in sweet orange ponzu, anchovy garum and olive oil.
Mains of charred mackerel and veal Milanese were pleasing but if she went back, Charlotte would “just max out on the snacks and starters. This is where the real magic happens at Labombe. The mains are good; the snacks and starters genuinely astonishing.”
Charlotte Ivers - 2025-10-12
