Adam Byatt's Rosina Opens in Wandsworth, with Will Bee as Head Chef
The chef behind Clapham's Michelin-starred Trinity turns to the food he cooks at home. Rosina, named after his daughter, opens on Wandsworth Common today, with Will Bee, formerly of Michelin-starred Lita, installed as Head Chef.
Photography, Rosina, Adam Byatt, Mike Sim.
Photography left, Adam Byatt and Will Bee. Right Rosina Strozzapreti, Mike Sim.
Some restaurants announce themselves with noise. Rosina arrives the way the best neighbourhood places always do, quietly, on a corner you already know, run by someone who has spent decades earning the right to be there. As it opens its doors today, it marks a genuine first: after a career built on British and French cooking, Adam Byatt is finally cooking Italian. He does so alongside a newly named Head Chef, Will Bee, who arrives from the Michelin-starred Lita in Marylebone and Paul Ainsworth at No.6, and who will run the kitchen under Byatt's direction.
Byatt is not a name that needs much introduction in south London. He has owned and run Trinity in Clapham for over twenty years, a restaurant that holds a Michelin star, three AA rosettes and a place in The Times’ Top 100, and welcomes some fifty thousand diners a year. Rosina is his sixth restaurant and, tellingly, his first new neighbourhood project in more than a decade. Named after his young daughter, Rosie, it is the most personal thing he has done in years.
A corner with history, on a street that knows good food
Rosina takes over the site of the former Brinkley’s Kitchen at 35 Bellevue Road, on the corner of Trinity Road, looking out over Wandsworth Common. It is a knowing address. This is the same stretch that is home to Chez Bruce, one of the capital’s most quietly revered French restaurants, which means Rosina arrives on a street that already takes its dining seriously.
The space itself follows the template Byatt has refined over twenty years, generous but unshowy. There is a large dining room seating fifty, a stand-alone bar, a terrace for a further twenty-five, and a private dining room with its own private terrace. Several of his longstanding front and back of house team are moving across from his other restaurants, which is the surest sign of all that Rosina is built to feel like one of his, warm, polished, and entirely without ceremony.
The food: Italy, through an English chef’s hands
Photography, Tuna Crudo, Mike Sim.
Photography left, Rosina Lemon Granita. Right, PSP, the post-service pasta of spaghetti, anchovy, chilli and garlic. Mike Sim.
This is the part that makes Rosina interesting. Byatt has spent his professional life in British and French kitchens, beginning at Claridge's at sixteen, but Italian food is what he has always cooked at home for his family. It is the food he has long prepared for the people closest to him, and Rosina is where he finally shares it with his neighbourhood. He does so with Will Bee as Head Chef, the two of them having developed the menu together under Byatt's direction.
The menu reads like a love letter to the country, built on outstanding produce, wines and recipes from across Italy alongside the finest British ingredients, and delivered with the lightness of touch that defines his cooking. Expect to begin with snacks such as Gnocco fritto with Mortadella Bologna or Melanzane fritte, before moving on to starters of sardines with salsa verde, or Datterini tomatoes with Mozzarella di bufala Campana, nectarine and basil.
The signature dishes are where the heart of it lies. There is Risotto bianco, made with Riso Buono Carnaroli rice and spotlighted in Byatt's Road to Rosina social series, and his PSP, the post-service pasta of spaghetti, anchovy, chilli and garlic. The Cavatelli cacio e pepe arrives at just £8, and the salt-baked gilt-head bream comes with a salad of shaved fennel and orange segments.
Dessert is an event in itself. An elegant marble trolley roams the dining room, tempting guests with a slice of Rosie's Torta Fedora, Pina's tiramisù, or simply a bowl of iced cherries. The wine list, curated personally by Byatt, leans generously Italian, prioritising organic and biodynamic growers across the country's regions, with glasses from £8 and a run of bottles from the 2008 vintage, a quiet tribute to Rosie's birth year.
A restaurant to use all week
What Byatt is reaching for is not occasion dining but the opposite. Rosina, in his words, is a space to use all week, a Wednesday on a whim, an intimate Friday date night, a family gathering at the weekend. It is open seven days a week, serving lunch from midday to 2.30pm and dinner from 5.30pm to 10pm.
His ambition for it is disarmingly simple. He wants people to feel better leaving than they did arriving, and to appreciate, even without noticing them all, the thousand small things he and his team have created to make them feel good. After twenty years of doing exactly that in Clapham, there is every reason to believe Wandsworth is about to gain a restaurant it will quietly come to rely on.
The essentials
Rosina opens on 29 June 2026 at 35 Bellevue Road, Wandsworth, London SW17 7EF.
Open seven days a week, lunch midday to 2.30pm and dinner 5.30pm to 10pm. Fifty covers inside, twenty-five on the terrace, plus a bar and a private dining room.
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