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  <title><![CDATA[Heron Trident]]></title>
  <link>https://herontrident.com/</link>
  <description><![CDATA[Heron Trident is a Michelin-starred restaurant on Alderton Lane, London. Tasting menu, a la carte, and private dining. Reservations open eight weeks ahead.]]></description>
  <language>en</language>
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    <title><![CDATA[The Terrace Menu for Summer 2026]]></title>
    <link>https://herontrident.com/</link>
    <description><![CDATA[From Tuesday 14 July, the rear terrace opens for four-course evening service. The menu is shorter than the main room's tasting menu, but it is not a lesser thing. It is written for the terrace specifically, for the light and the temperature and the fact that you are outside.]]></description>
    <pubDate>2026-07-07</pubDate>
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    <title><![CDATA[On the Sourdough Starter: Nine Years Without a Day Off]]></title>
    <link>https://herontrident.com/</link>
    <description><![CDATA[The starter that leavens every loaf at Heron Trident was brought from Lyon in 2016 in a sealed container in hand luggage. It has been fed every day since. This is a short account of what that actually involves.]]></description>
    <pubDate>2026-06-23</pubDate>
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    <title><![CDATA[Priya Nair on Foraging in the Wye Valley]]></title>
    <link>https://herontrident.com/</link>
    <description><![CDATA[Sous chef Priya Nair spent two days in May with our forager, Rhys Cadwallader, in the Wye Valley. She writes about what they found, what they left, and what will appear on the menu in the coming weeks.]]></description>
    <pubDate>2026-05-19</pubDate>
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  <item>
    <title><![CDATA[How We Write the Menu Each Week at Heron Trident]]></title>
    <link>https://herontrident.com/notes/how-we-write-the-menu-each-week.html</link>
    <guid>https://herontrident.com/notes/how-we-write-the-menu-each-week.html</guid>
    <description><![CDATA[Every Monday morning, before the kitchen brigade arrives, Cassian Merle sits at the pass with a notebook and the week's delivery notes. The menu for the coming week is written in that session. It takes between forty minutes and two hours, depending on what arrived and what did not. This is how it works.]]></description>
    <pubDate>2026-06-30</pubDate>
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  <item>
    <title><![CDATA[Why We Source Turbot from Cornish Day-Boats Only]]></title>
    <link>https://herontrident.com/notes/sourcing-turbot-from-cornish-day-boats.html</link>
    <guid>https://herontrident.com/notes/sourcing-turbot-from-cornish-day-boats.html</guid>
    <description><![CDATA[Turbot is on the Heron Trident menu more often than any other fish. Not because it is fashionable, but because when it is right, it is the most interesting fish in British waters. Getting it right depends almost entirely on how it was caught and how quickly it arrived. We have been working with the same Newlyn supplier since 2018, and the arrangement is simple: they call when the fish is exceptional, and we take it.]]></description>
    <pubDate>2026-05-12</pubDate>
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    <title><![CDATA[Dry-Ageing Beef In-House: What Forty-Two Days Actually Does]]></title>
    <link>https://herontrident.com/notes/dry-ageing-beef-in-a-restaurant-kitchen.html</link>
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    <description><![CDATA[The sirloin on the Heron Trident a la carte is dry-aged for forty-two days in a cabinet in the kitchen. This is not the longest ageing period in London, and it is not intended to be. Forty-two days is the point at which this particular cut from this particular breed reaches the flavour and texture we are looking for. The number was arrived at through a process of tasting at intervals, not through reading about it.]]></description>
    <pubDate>2026-04-21</pubDate>
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    <title><![CDATA[What to Consider When Planning a Private Dining Event in London]]></title>
    <link>https://herontrident.com/notes/planning-a-private-dining-event-london.html</link>
    <guid>https://herontrident.com/notes/planning-a-private-dining-event-london.html</guid>
    <description><![CDATA[Private dining in London covers several things, from a curtained-off section of a busy restaurant to a genuinely separate room with its own kitchen pass and entrance. The distinction matters more than most people realise when they begin planning. This is a practical account of what to think about, drawn from the experience of running the Trident Room at Heron Trident since 2017.]]></description>
    <pubDate>2026-03-15</pubDate>
  </item>
  <item>
    <title><![CDATA[Maintaining a Sourdough Starter in a Restaurant Kitchen]]></title>
    <link>https://herontrident.com/notes/sourdough-starter-maintenance-restaurant.html</link>
    <guid>https://herontrident.com/notes/sourdough-starter-maintenance-restaurant.html</guid>
    <description><![CDATA[The sourdough starter at Heron Trident is fed every morning at 7 a.m. It has been fed every morning at 7 a.m. Since September 2016, without exception. This is not a romantic detail. It is a practical commitment that shapes the morning routine of the kitchen and the character of every loaf served in the restaurant. Here is what that maintenance actually involves.]]></description>
    <pubDate>2026-02-10</pubDate>
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