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.”

On the


  • Starter

    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



  • Main Course

    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

  • Dessert

    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