Bryn Williams
Welsh chef Bryn Williams garnered national acclaim when he was chosen to represent his country in the Great British Menu, having entered the competition as the underdog.
Bryn grew up in Denbigh, North Wales. He started picking up awards early, winning Student of the Year at catering college and second-prize in the nationwide Roux Scholarship competition.
His restaurant job was at Le Gavroche where he worked for 3 years before moving to France to further his training. Back in Britain, he worked at the Orrery in London, which is where he was working when he competed in the first series of Great British Menu. Following his success in representing Wales, he was offered the head chef role at Odette's in London's Primrose Hill.
Bryn Williams' Recipes
Dress up new season asparagus with this luxurious ham and egg dish from Bryn Williams
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Total time
2 hrs 35 min
A hearty winter dish from Bryn Williams showing off Great British cuisine at its very best
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Total time
2 hrs 15 min
Good things come to those who wait as Bryn Williams slow-cooked dinner party dish proves
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Total time
30 min
Bryn Williams takes his time with this dish of lamb cooked for five hours in stock and eight-year-old balsamic vinegar
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Total time
5 hrs 30 min
Wrap up Bryn Williams' coconut-covered marshmallows for a great hamper-filler
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Total time
25 min
Zingy lime and crispy mint leaves create a taste sensation in Bryn William's fresh and fast dessert
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Total time
9 min
Bryn Williams serves light little crab puffs with a peppery apple and watercress salad and a smooth avocado puree
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Total time
30 min
Serve up a French-inspired trifle with this peachy keen dessert from Bryn Williams
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Total time
20 min
Juicy lamb is accompanied by a classic herby salsa verde in Bryn Williams's quick-to-cook dish
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Total time
9 min
A redder than red cranberry sauce brightens up Bryn William's classic winter dish
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Total time
1 hr
