Bryn Williams is a Welsh chef who is best known from the
"Great British Menu", in which he featured in 2006. He
won the fish course and cooked it for the Queen for her 80th
birthday banquet. The 20 chapters in this book each feature a
favourite ingredient cooked five different ways, graded from simple
to the more challenging.
Bryn Williams began his career working under Marco Pierre White at The Criterion and then under Michel Roux Jr. at Le Gavroche. He was senior-sous at the Orrery for four years and then moved to open Galvin at Windows with Chris Galvin. He opened Odette's, a neighborhood favourite in Primrose Hill, in 2006. Since the Great British Menu, Bryn's TV career has blossomed. He's in regular demand for Saturday Kitchen and continues to appear on Great British Menu, as well as numerous BBC Wales productions in his native language. He also appears at Taste and other high-profile food festivals - where he is repeatedly asked for his book!