With a relaxed and contemporary environment, Somerset Houseâs creative community is at the restaurantâs core â reflected in both the food and design.
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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.
The interior design unites the buildingâs naval history and Georgian architecture with Williamsâ Welsh roots.Â
The space is also home to a draught beer bar, the only one on the Somerset House premises, with statement overhead copper casks.
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 Queenâs 80th birthday celebrations on the BBCâs Great British Menu.
