Chef Bryn Williams opens new veg-centric restaurant at Somerset House

Welsh chef Bryn Williams has opened his first London restaurant in a decade, located in the arts and cultural centre, Somerset House.

Located in Somerset House’s South Wing, this new restaurant is Williams’ second London opening, adding to a portfolio that includes Odette’s in Primrose Hill, where he has held the position of Chef Patron since 2008.

After working under the likes of Marco Pierre White and Michel Roux, Williams 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 has a strong focus on sustainability, seasonality and provenance. Fruits and vegetables will be at the centre, with small plates including the likes of Rainbow carrots, hand-dived scallop, sauterne, and Pickled mooli, black garlic, raw apple, sage, Cumbrian beef.

Seasonal mains include Roast young broccoli, olive tapenade, sage beignet, scorched red mullet, and Charred leeks, Burford Brown egg, morel mushroom and toasted hazelnuts.

Dishes are also cooked on the grill, such as Grilled cauliflower, golden raisin, capers, soft polenta.

In a continuation of the veg-centric theme, a range of salads are also on offer, such as Charred chicory, sour onions, smoked ricotta, rapeseed oil dressing. Signature, fruit-heavy desserts include Bay leaf panna cotta, blackberry, lime curd and Poached rhubarb and blood orange trifle.

The interiors of Bryn Williams at Somerset House have been overseen by Rosendale Design Herringbone flooring, Welsh-printed upholstery and brown leather banquettes are met by a colour theme of textured blue, with nautical details including wall lights made of Fresnel lenses from lighthouses, and antique naval map drawers.

The restaurant also features a draught beer bar, the only one on the Somerset House premises, with statement overhead copper casks. Open throughout the day, both bar and restaurant serve as a hub for Somerset House’s resident community and wider visitors.

Speaking of the opening, 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 have opened 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.”

Jonathan Reekie, director of Somerset House Trust, added: “We are delighted to have Bryn Williams join us at Somerset House for his latest venture.

“His approach to food perfectly complements our ethos of creativity and community and will provide a relaxed and welcoming setting for our many visitors, artists and residents.”

The new venture is in partnership with Levy UK, a sports, leisure and hospitality company.

Jon Davies, managing director of Levy Leisure, also commented: “We are thrilled to be in partnership with Bryn Williams at Somerset House. We have worked with Bryn and his team for a long time and know his passion for locally sourced and seasonal foods will be well received by guests dining in the new restaurant.

“We share Bryn’s commitment to support British food producers and you can see this reflected on the menu where signature dishes have been created using the finest produce.

“The growing demand for lighter, more plant-based dishes will be showcased in the new dining experience at Somerset House and allows Bryn’s creativity and delicate cooking to come to the fore.”

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