A new fresh produce-centric restaurant is set to open in London this spring.
Bryn Williams at Somerset House is described as offering modern British dining, serving seasonal dishes where 'the fruit and vegetable components will always take centre stage'. The restaurant is the Welsh chef's first new London outlet in a decade, and adds to his other eatery, Odette's at Primrose Hill.
Williams trained under the likes of Marco Pierre White and Michel Roux, and shot to fame as a sous chef in 2006 by beating several established chefs to cook the fish course for the Queen's 80th birthday celebrations on the BBC’s Great British Menu.
Williams’ Somerset House menu will have a strong focus on sustainability, seasonality and provenance, he revealed. Fruit and vegetables will take centre stage, with small plates including the likes of rainbow carrots, hand-dived scallop, sauterne and pickled mooli, black garlic, raw apple, sage and Cumbrian beef.
Seasonal mains are set to include roast young broccoli, olive tapenade, sage beignet, scorched Cornish mackerel, andChar-grilled leeks, Burke Brown egg and morel mushroom. Dishes will also be available ‘from the grill’, such as grilled cauliflower, golden raisin, capers and soft polenta. In a continuation of the veg-centric theme, a range of salads will also be on offer, such as charred chicory, sour onions, smoked ricotta and rapeseed oil dressing. Signature, fruit-heavy desserts include bay leaf panna cotta, blackberry, lime curdand poached rhubarb and blood orange trifle.
Williams said: “I’m a firm believer that a piece of fruit or veg should be treated with the same amount of care and respect as a cut of meat or fillet of fish – if not more. I’m thrilled to be opening a new restaurant that’s not only in a stunning location, but where fresh, locally sourced produce is the focus and fruit and veg take centre stage.”
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