When a restaurant is born from a love of simplicity, great wine, and honest cooking, you can taste it in every bite. Enter LaBombe by Trivet, the dazzling new addition to London’s dining scene — a place where artistry meets ease, and taste takes centre stage. At its helm is Chef Evan Moore, whose quiet confidence and global sensibilities have quickly made La Bombe the city’s most talked-about debut.
From a Monday Experiment to a Culinary Destination
LaBombe’s story began not with a business plan but with a ritual. “Conceptually, La Bombe has grown out of a Monday evening service that Jonny (Lake) and Isa (Bal) put together,” Chef Evan recalls. “They’d open some special wines to serve by the glass alongside a stripped-down snack menu.” What started as a relaxed, wine-forward evening has blossomed into a fully formed restaurant — one with its own personality, menu, and unmistakable energy.
The collaboration found its natural home at the COMO Metropolitan London, thanks to Mrs. Ong, Founder of COMO Hotels and Resorts, who had long admired the Trivet team’s approach to hospitality. “After her visits to Trivet, we were invited to explore a new opportunity at COMO Metropolitan,” Moore says. “It all just fit.”
The Art of Simplicity
Moore’s culinary philosophy at La Bombe hinges on restraint. “We try to let the food speak for itself,” he says. “We put a lot of work into making simply presented dishes deliver on flavor.” The Campari crème caramel — bitter, silky, and unapologetically minimalist — encapsulates that ethos. “The presentation isn’t fussy,” Moore notes. “It’s proudly unadorned.” That understated confidence defines their menu. Whether you’re sharing snacks and a glass at the bar or indulging in a multi-course meal, every dish hums with clarity and purpose.
Worldly Palette, London Soul
LaBombe’s menu is shaped by a trio of influences as diverse as they are harmonious. “Jonny spent formative years in northern Italy, and I in Spain,” Moore explains. “Those, alongside Isa’s Turkish background, are quietly present throughout the menu.” The result is food that feels familiar yet unexpected — Mediterranean warmth with London precision, rooted in exceptional sourcing.
Inspiration in Motion
When it comes to creativity, Moore is refreshingly pragmatic. “Inspiration can come from anywhere — peers, colleagues, favorite meals, or special seasonal ingredients,” he says. “We’ve set our menu up to be flexible, so it can change not only with the seasons but week to week.” Their fish supplier, Flying Fish, often dictates what appears on the menu, depending on what’s freshest and most sustainable. “It keeps us grounded and spontaneous,” Moore adds.
A Collaboration of Palettes and Minds
Working alongside Trivet’s Jonny Lake and Isa Bal, Moore describes the process as a creative dialogue. “It’s been great to be challenged by two new palettes and outlooks on dishes,” he says. “We’ve struck a good balance — the opening menu really reflects that.”
Culture in the Kitchen
Beyond the plate, Chef Evan is cultivating a team culture built on optimism and respect. “I hope the team finds joy in learning and genuinely looks forward to coming to work each day,” he says. “I thrive in a positive, low-stress environment, so I try to foster that balance of high standards and good humor.”
The Road Ahead
As LaBombe begins to establish its rhythm, Moore is focused on refinement, not reinvention. “I anticipate we’ll continue to get more comfortable with our service and food and refine as we go,” he says. That modesty belies a quiet ambition — to make La Bombe not just London’s newest hit, but one of its lasting favorites. In a city known for reinvention, it stands out by doing something radical: keeping things simple, soulful, and deliciously human.
By: Lucas Raven
