Sofi Crepaz

Trivet Tasting Club - Sherry & Andalucia - Friday 22 May 7pm From the chalk-white albariza soils of Jerez to the historic solera cellars of southern Spain, the wines of Andalucia remain some of the wine world’s most singular expressions of place. For this Trivet Tasting Club, @isabal_ms will explore the diversity of the region through a selection of fortified and still wines — from delicate biologically aged styles to deeper oxidative expressions alongside vibrant whites and reds from across southern Spain. Throughout the evening, @jonny5lake will serve a selection of tapas-style dishes inspired by the region and designed to accompany the wines being poured. Photographs from @soficrepaz lates trip to Spain 🇪🇸  Friday May 22 Join us in the Mustard Room at 19:00 £130 members £145 non members  Ticketed Event 🎟️ Link in Bio

Our terrace is open. Days like this were made for it. Celebrate the sunshine with a perfect glass of champagne poured by @soficrepaz and team. Stay tuned, as we will be launching a brand new terrace snacks menu soon. Book your spot for the next available date and savor this moment. 📸 by @alex.amedeo @touchfood

Tasting Club @trivetrestaurant , seen from the kitchen. For this Trivet Tasting Club, @isabal_ms brought the wines and the story of Turkey into the room. From our side of the pass, @jonny5lake , @adamtoobydesmond , @byron_1999 and the kitchen team carried that story through fire, lavas, fellah koftesi, nohut piyazi, muhammara, cacik, kirazli kebap and pilav. The cherry kebab carried the Silk Road thread: sweet, sour, spice and acidity, with cherries bringing lift and balance to the richness of the meat. One guest said the wines were always going to be special, but what stayed with them was seeing the kitchen take the cuisine, the ingredients and the ideas, and make them speak in Trivet’s own language. This is where Trivet Tasting Club comes into its own: wine and food in conversation. 📸 by @alex.amedeo @touchfood

Tenerife’s beauty 🌅🍇

In a two-Michelin-star, à la carte restaurant, every service matters. Work alongside some of the most respected in the industry. Absorb what you won’t learn anywhere else. Now hiring waiters and junior waiters. Applications: [email protected] 📸 by @alex.amedeo @touchfood

Meet the candidate: Sofia Crepaz Follow your nose. That’s how Sofia approaches wine — with curiosity, instinct, and discipline guiding every step. She joined Trivet as a commis. Today, she leads the wine programme as Head Sommelier. Originally from Italy, with experience across both Italy and the UK, her approach is shaped by a constant drive to learn and refine. Now preparing for her Advanced certification and the UK Sommelier competition, she continues to test herself — not to prove something, but to see how far she can go. Because progression doesn’t happen overnight. It’s built over time. #UKSommelier #MeetTheCandidates #SommelierLife #WineJourney #HospitalityCareers #TradeHospitality

A huge thank you to @avignonesiofficial for sponsoring a trip for @curious.vines Education Support alumni to experience your estate and region first hand. 📝 After visiting, it now becomes clear why Curious Vines aligned - and I’m grateful to now truly understand it. This wasn’t just a marketing spend. It’s a long term vision built on values - creating impact beyond just profit, for both people and planet. Virginie Saverys took over the estate fully in 2009. Having come from a shipping background, she took on wine studies in Bordeaux to understand her product and then set forth with key philosophical decisions for the estate: 🌿 Land: Avignonesi was made sustainable for the planet, attaining organic status in 2016, biodynamic certification in 2019 and also becoming B Corp. Soil health is everything. Pictured is Winemaker Alessio Gorini talking through the considered planting, their roots and nutrients. 🍇 Sangiovese: Virginie believed in local identity - making their Montepulciano wines 100% Sangiovese and taking out other varietals even if legally allowed. 👥 People: Beyond just singular initiatives, their day to day working life is structured to look after people. An example are the English lessons given to the children in the local community. The human element is everywhere - from the pink flamingo hanging in the facilities, to the hand-painted amphora for her son’s wedding, to the CEO taking us on a midnight tour of the main square after dinner when he heard it was the first visit for the students and having fabulous Xiaowen with us the entire time - just so personal. 🦩💐 If you are in the region, do visit Le Cappezzine, their gorgeous hospitality space, where you can sit in the hills of Montepulciano and enjoy getting to know their Tuscan wine. 🍷☀️ The transformation of this well-known winery is not widely talked about - but it should be. I am proud to share your ethos - there is much to be celebrated! 🌟 #thankyou #sustainability #culture #progressinwine

Brunello di Montalcino 2021 Today I went to Brunello di Montalcino tasting, showcasing the 2021 vintage. Brunello being one of the best known and respected wines of Italy really has triumphed in this vintage. I have tasted every single one of the wines that were being shown. A uniform quality of a particularly high level that is already showing a lot of potential and already very enjoyable too. Tannins are very ripe but firm. Fruit structure is excellent with great structure. Mist of the wines will reward keeping for ten plus years and I would suggest fill your boots!

Join the team at Trivet We are currently looking for people to join our front of house team. Open roles include waiters, bartenders and junior sommeliers who are passionate about hospitality and eager to learn. At Trivet we focus on thoughtful service, a deep interest in food and wine, and creating an environment where curiosity and professionalism can grow together. Whether you are building a career in hospitality or looking to deepen your knowledge of wine and service, we are always interested in meeting people who care about the details. If you would like to be part of the team, please send your CV to [email protected] 📸 by @alex.amedeo @touchfood

Colder water makes a firmer scallop. At the moment ours are hand-dived from Orkney and sourced through @flyingfish525 , roasted on the barbecue and glazed with soy and mirin. Tokyo turnips run through the dish in different forms. A gel made from reduced turnip juice infused into milk. Diced turnip cooked in a yuzu emulsion with grapefruit and pickled cedro. Lightly pickled turnip discs layered beneath the scallop. The roe is dehydrated and grated back over the top. The skirts are roasted and infused with seaweed to make a sea broth. The colder, choppier waters mean the scallop has to work harder, giving a denser texture and deeper sweetness. Scallop, turnip and winter citrus, balanced between smoke, acidity and sweetness. 📸 and video by @alex.amedeo @touchfood

#food #gastronomy #trivet #2michelinstars #tasty @isabal_ms @jonny5lake @trivetrestaurant @soficrepaz @leicauk @michelinguide Amuse bouche, risotto & sweetbreads 👌

We will be closed for a private event next week 19 January. See you all on the 26 January 2026 for our Dry January Trivet Tasting Club Event and Mondays @ Trivet. #mondaysattrivet