In London Bridge, Chef Jonny Lake and sommelier Isa Bal share equal billing at Trivet, a sleek, serious restaurant where food and wine work in symbiosis. The duo worked together at The Fat Duck and opened Trivet in 2019. Lake’s open kitchen turns out highly original modern European cuisine. Signatures are chicken with a vinegar sauce and a baked potato millefeuille with sake gelato, while Bal’s 350-strong list bucks tradition by categorizing wines historically, starting in Georgia before moving onto Armenia and Turkey