Bryn's Kitchen chutneys, preserves and food range are all handmade in small batches to traditional recipes in North Wales. All of Bryn's recipes are tried and tested in his world renowned restaurants. The aim is create to the restaurant experience for his customers at home.
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 - under Marco Pierre White at The Criterion, Michel Roux at Le Gavroche for three years and he was senior-sous at The Orrery for four years.
He is Chef Patron of Odette’s in London, taking over in October 2008 and also at Porth Eirias, a beach-front Restaurant, Café & Bar at Colwyn Bay on the North Wales Coast. In 2020 Bryn opened his third restaurant at ‘The Cambrian’ hotel in the stunning Swiss Alps.
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