Payne & Gunter launch menu collection in partnership with Bryn Williams
Hailing from Denbigh in North Wales, Bryn learnt to appreciate food and its origins from an early age. He would go shooting and fishing with his father and uncle and worked in his local bakery learning the trade; from this point onwards, Bryn knew that cooking was integral to his future, and has gone on to work in some of the most prestigious kitchens in London.
Reflecting on his creative philosophy, Bryn’s menus feature fresh, local produce, with a strong focus on fruit and vegetables.
“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 working alongside Payne & Gunter, where fresh, locally sourced produce is the focus and fruit and veg can take centre stage.”
Organic chicken terrine, mushroom, hazelnuts
Scottish crab, compressed watermelon, avocado, sea vegetables
English asparagus, truffle, onion tart, rapeseed mayonnaise
Grilled courgette ribbon, compressed watermelon, avocado, marsh herbs
Steamed Atlantic halibut, crushed potato, young broccoli, shellfish sauce
Roast Normandy chicken, asparagus, morels, wild garlic
Lincolnshire smoked haddock, hispi cabbage, cider, parsley
Jersey royal, confit egg yolk, toasted buckwheat, pea ragout
Yorkshire rhubarb and blood orange trifle, ginger biscuit
Hazelnut torte with chocolate and apricot
Vanilla cheesecake with strawberries
Selection of local cheeses with grapes, celery and biscuits