Bryn Williams – A Taste of Wales

 

Living: London but originally from Denbigh
Occupation: Just opened a restaurant in London

His interest in food started when he was ten years old after a visit to Alwyn Thomas local bakery. There he had lessons on how to make bread and after a few years he started working there – this was his inspiration to have a career as a professional chef.

After leaving Glan Clwyd School at St Asaph he went to study catering at Llandrillo College and obtained an NVQ Level 3 in food preparation and cooking, he was also named student of the year.

After leaving college he had a job as a ‘chef de partie’ at the restaurant of Marco Pierre White in London before moving to ‘Le Gavroche’. After 16 months of hard work at ‘Le Gavroche’ he got promoted to ’sous chef’. In 2003 he moved to the Orrery in London and last year he came second in the Roux brothers competition.

Great British Menu: This year Bryn was successful in the series Great British Menu, a series that followed famous chefs preparing an eightieth birthday meal for the Queen. In round one Bryn prepared a meal that saw him beat Angela Hartnett and sail through to the next round. In round two, he shared a kitchen with Richard Corrigan, Nick Nairn and Marcus Wearing, and his dish of turbot with cockles and oxtail had high praise and Bryn won! “It was an amazing experience making the Great British Menu programme, it was an excellent opportunity for me to show the produce of Wales and to work with some of the best chefs in Britain”

Recently Bryn has had the opportunity to open his own restaurant.

The Future: Concentrate on the restaurant and keep the standards high