Bryn Williams at Somerset House

  • The Restaurant

    With a relaxed and contemporary environment, Somerset House’s creative community is at the restaurant’s core – reflected in both the food and design.

     

    The menu, strongly focussed on sustainability, seasonality and provenance, includes small plates such as rainbow carrot and pickled mooli alongside seasonal mains including roast young broccoli, olive tapenade, sage beignet and scorched Cornish mackerel, and Char-grilled leeks, Burke Brown egg and morel mushroom.

  • More Than Just Food

    The interior design unites the building’s naval history and Georgian architecture with Williams’ Welsh roots. 

    The space is also home to a draught beer bar, the only one on the Somerset House premises, with statement overhead copper casks.

  • Bryn Williams

    Coming from a strong chef pedigree working under the likes of Marco Pierre White and Michel Roux, Bryn shot to fame 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.

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