Trinity Brasserie, Bar and Cocktail Lounge pictured from across the Winckley Square courtyard
This is just a taste of what to expect when Trinity opens in Preston’s ever more stylish Winckley Square.
The cocktail bar area which is just as visitors enter the restaurant
The man behind Trinity, Jay Williams, decided to take the leap to launch the venture after a health scare. I spoke to my wife Emma and asked what shall we do as a family and we thought lets open our own restaurant, said Jay.
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Now Jay and Emma, along with two of their sons Josh, 21 on the bar and Aaron, 17, front of house, are putting the finishing touches together ready for opening night on Friday, January 18.
Bar manager Jamie Pennington moved up from London for the job. He has a background working for Soho House's hotel chain group
One of the seating areas is rocking the pineapple look
Emma Williams was pregnant with her son Joshua, now 21, when she celebrated her 21st birthday at the Brasserie. Here they are together again all these years later before they open up the bar themselves.
The seating areas include private booths
Chef Mick Slater in the cold room which will be used to cure meat. Visitors will be able to order a joint to be cut for them as they arrive for dinner.
Filling the hole that Solita left in Winckley Square, Trinity Brasserie, Bar and Cocktail Lounge will have a 1920s art deco feel.
Aaron Williams in front of the restaurant's pizza oven. He will be working in the front of house and on the bar
Sumptuous leather seating gives a classy look
Deputy general manager Nicholas McCarthy in Trinity's central bar and cafe area
Serving up a dish of scallops
Emma and Jay Williams decided to launch the Brasserie, following through with a long-term dream after Jay had a health scare
An upstairs room which will be used as a light bites restaurant and hired out for parties and events
An upstairs dining area under the glow of red light. The Williams family hope to host magicians during their evening meals and are brimming with ideas on how to make the most of their customers' experience.
Chef Mick Slater
There's plenty of room and seating in the bar area