Hailing from Denbigh in North Wales, Bryn Williams learnt to appreciate food and its origins from an early age.
He has worked in some of the most prestigious kitchens in London. He worked under Marco Pierre White at The Criterion, as a Sous Chef for Michel Roux at Le Gavroche and he was senior-sous at The Orrery for four years.
Bryn was Chef Patron of Odette’s restaurant in London from 2008 until 2024, when he sold for pastures new.
Bryn is currently at Porth Eirias, a beach-front restaurant, café & Bar on the North Wales Coast. He opened a restaurant at The Cambrian hotel in the stunning Swiss Alps in 2020 and his latest venue is the The Touring Club in Cardiff. Both Porth Eirias and the Touring Club have been awarded the prestigious Michelin Bib Gourmand.
Bryn launches his fifth restaurant at the iconic Theatr Clwyd in North Wales this summer.
We’re currently working on our online store, in the meantime the Bryn’s Kitchen range can be purchased in person from Porth Eirias in Colwyn Bay or online at one of our stockists Blas ar Fwyd. Diolch
Along with running two kitchens, and many special appearances at events and functions, Bryn has also produced three books that are available to buy online and in book stores throughout the UK that share some of his favourite recipes.
