{"id":511091,"date":"2025-10-19T04:37:31","date_gmt":"2025-10-19T04:37:31","guid":{"rendered":"https:\/\/www.europesays.com\/uk\/511091\/"},"modified":"2025-10-19T04:37:31","modified_gmt":"2025-10-19T04:37:31","slug":"i-went-to-bryn-williams-new-restaurant-and-have-one-word-for-the-staff","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/uk\/511091\/","title":{"rendered":"I went to Bryn Williams’ new restaurant and have one word for the staff"},"content":{"rendered":"

Celebrity chef Bryn Williams champions the best ingredients Wales has to offer<\/p>\n

04:00, 18 Oct 2025Updated 19:21, 18 Oct 2025<\/p>\n

\"CelebrityCelebrity Welsh chef Bryn Williams has brought his love for seasonal, sustainable local produce to his new restaurant in the newly refurbished Theatr Clwyd<\/p>\n

Celebrity Welsh chef Bryn Williams has brought his love for seasonal, sustainable local produce to his new restaurant in the newly refurbished Theatr Clwyd. Denbigh born Bryn Williams learnt to appreciate food and its origins from an early age.<\/p>\n

He was born into a farming family and developed a passion for food, whilst growing vegetables, fishing, and managing game on his uncle\u2019s farm. He went on to work in some of the prestigious kitchens in London. Working under Marco Pierre White at The Criterion, Michel Roux at Le Gavroche, and as senior-sous at The Orrery.<\/p>\n

Bryn was the patron of Odette\u2019s in Primrose Hill for many years before selling up in 2024. He now starts an exciting new chapter at the newly designed restaurant at the iconic building of Theatr Clwyd.<\/p>\n

I exit the rather dark brutalist surroundings of the multi-storey car park, which costs \u00a31.00 for 2.5 hours. I am instantly blown away by my first sight of the theatre from the outside. Theatr Clwyd’s \u00a350 million transformation is nothing short of spectacular.<\/p>\n

\"CelebrityCelebrity Welsh chef Bryn Williams has brought his love for seasonal, sustainable local produce to his new restaurant in the newly refurbished Theatr Clwyd<\/p>\n

The restaurant is located on the first floor and overlooks the Clwydian range. It has an open plan design with plenty of natural light pouring through the large glass windows.<\/p>\n

It may be a stage that I am going through, but I was glad that there were no trapdoors on the polished wooden floor. I was greeted warmly by the professional waiting on team and led to a simple wood dining table by the window.<\/p>\n

The menu makes use of the best local ingredients with meat, fish and vegetables taking centre stage. You can choose from starters such as Bryn\u2019s pedigree Welsh Black beef croquette or smoked duck breast priced from \u00a37.90 to \u00a39.10. Mians are priced from \u00a319 to \u00a337 and include pork chops, Welsh lamb rumps and roast cod.<\/p>\n

The restaurant is accessible throughout the day for breakfast, lunch and dinner. There is no need to book a theatre ticket to dine at the restaurant or terrace.<\/p>\n

\"TheThe roast chicken, Caesar salad and onion puree<\/p>\n

However, there is an a la carte menu on show nights with two courses for \u00a333 or three courses for \u00a337. I decided try the pre-show menu, which appeared a good way of sampling the food in a value fixed price fashion.<\/p>\n

Starters included cured salmon, Burrata and Carmarthen ham or ham hock terrine toasted sourdough, prune puree and pickles. I decided to start with a main and opted for roast chicken, Caesar salad and onion puree. It seemed an odd combination at first but it all made sense when it arrived on the table.<\/p>\n

The Caesar salad was cleverly encased in a filo pastry casing with a small blob of onion puree on the side. The roast chicken was carved into a rectangular shape and had a delicious green herb crust on the top.<\/p>\n

The crust tasted like it was mainly made from parsley and chive and was a really clever way of seasoning the dish. The roast chicken was both moist and succulent and was placed on top of a really delicious jus.<\/p>\n

It took quite a. lot of my willpower, not to lick the plate clean, but I quickly managed to compose myself by remembering where I was. On the next table, someone was eating Bryn\u2019s pedigree Welsh Black beef, onion and mushroom pie for two.<\/p>\n

It looked a bit like something \u2018Desperate Dan\u2019 from the Beano comic would eat as it looked so big and hearty. I made do with a bottle of tap water but noted the drinks menu included local breweries such as Wild Horse and Purple Moose from about \u00a36 to \u00a36.70 a pint.<\/p>\n

A bottle of wine was priced from \u00a331 upwards and a small of glass of wine was priced at \u00a38.50. The dessert menu included lovely sounding things like Poblado coffee cr\u00e8me caramel, coconut and chocolate biscotti or a typical Bryn offering of a Welsh and French cheeseboard with pear chutney, bara brith and crackers.<\/p>\n

\"AA bay leaf cr\u00e8me brulee with two pieces of shortbread<\/p>\n

However, I can never resist a cr\u00e8me brulee and there was a bay leaf version with two pieces of shortbread on the list of options. The fresh bay leaf managed to give the silky custard a warm comforting flavor with a hint of nutmeg and citrus.<\/p>\n

It perfectly complemented the crisp caramelised topping that I cracked open with a tap of my spoon. Bryn Williams was quietly organising the chefs and the waiting on team in the background, and despite the theatrical surroundings, there was absolutely no drama with this polished production.<\/p>\n

Celebrated Denbigh chef Bryn Williams has bought his carefully curated menus to the stages of Theatr Clwyd. His use and passion of local produce is very much in the spot light, as he champions the best ingredients Wales has to offer.<\/p>\n

The secret to a great theatre play is to leave the audience wanting more. And, even though I was pretty full, I would have happily stayed for an encore.<\/p>\n

Like a good studio lightening technician, working in a play, everything was spot on. Bravo.<\/p>\n

The Facts<\/p>\n

Ala carte pre theatre menu, two courses \u00a333.00<\/p>\n

Opening Times – Breakfast: 9.30am – 11.30am, Lunch: 12pm – 2.30pm, Afternoon Tea: 3pm – 4pm and Pre-Show Dining: 5pm – 6.15pm<\/p>\n

A La Carte (on performance days): 6.30pm – 8.30pm<\/p>\n

A La Carte (when there are no performances): 5pm – 8.30pm<\/p>\n

Grab & Go – From 8.30am. Including salads, sandwiches, cakes and coffee.<\/p>\n

Atmosphere – No stage fright with the relaxed informal dining experience<\/p>\n

Car Parking – Pay and display car park \u00a31.00 for 2.5 hours<\/p>\n

Disabled Access – Full disabled access and disabled parking area.<\/p>\n

Service – No drama with the polished service<\/p>\n

Overall – Curtains up and break-a \u2013 leg with the new Bryn Williams pre show menu at Theatre Clwyd<\/p>\n","protected":false},"excerpt":{"rendered":"Celebrity chef Bryn Williams champions the best ingredients Wales has to offer 04:00, 18 Oct 2025Updated 19:21, 18…\n","protected":false},"author":2,"featured_media":511092,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5010],"tags":[748,38884,1203,4884,16,15,1764],"class_list":{"0":"post-511091","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-wales","8":"tag-britain","9":"tag-daybreakers","10":"tag-food","11":"tag-great-britain","12":"tag-uk","13":"tag-united-kingdom","14":"tag-wales"},"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@uk\/115398987503410087","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/posts\/511091","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/comments?post=511091"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/posts\/511091\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/media\/511092"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/media?parent=511091"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/categories?post=511091"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/tags?post=511091"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}