|As La Trompette Celebrates Ten Years In Chiswick
We speak to co-owner and local resident Nigel Platts-Martin
From when it first opened its doors in 2001, La Trompette has been showered with accolades. Now with one Michelin Star, three AA Rosettes, an ‘exceptional’ rating from Hardens and regularly featuring in the top 10 in diner-voted guides, the Devonshire Road restaurant has a great deal to celebrate on its tenth anniversary.
I had the pleasure going back through the years with co-owner and Chiswick resident Nigel Platts-Martin.
Although not a household name, Nigel is the man behind some of London’s most successful restaurants.
When La Trompette launched in Chiswick in 2001, its ‘competition’ ostensibly consisted of Southey’s and The Chiswick. Throughout the past decade many have tried and failed to emulate the success of the restaurant that proved the catalyst which placed W4 on the capital’s culinary map.
So what is the secret to their success?
“It’s all about the team,” says Nigel who credits his loyal staff with creating La Trompette’s professional yet informal relaxed atmosphere.
Praising his team is something that Nigel does consistently. Upon receiving an MBE for services to the hospitality industry, he told ChiswickW4.com: "I was very surprised; it didn't enter my mind that I would receive an award. I thought these things happen to other people! I'm thrilled but this accolade is also for all the staff at all five restaurants who work so very hard.
"I'm very proud of La Trompette, it's not just a business; I see it very much as a part of the Chiswick community. We are very lucky to have so many local regulars.”
He describes the warm vibrant dining room as a ‘theatre’ that has remained true to the ‘clear vision’ he and co-founder Bruce Poole had back in 2001.
“People come to La Trompette for all sorts of reasons. Mostly people come for a good night out. But we also see many celebrations here whether it’s an engagement, an anniversary or a birthday. Important celebrations which bring with them a big responsibility. We do our best to please the customer whatever the occasion.”
April 12, 2011