Chef Bryn Williams recently visited Coleg Cambria in his role as an Ambassador for the Catering and Hospitality department.

Bryn shot to fame as merely a sous chef in 2006 by beating established and well-known chefs to cook the fish course for the Queen’s 80th birthday celebrations on the television programme ‘Great British Menu.’

Hailing from Denbigh in North Wales, Bryn learnt to appreciate food and its origins from an early age.  He’s worked in some of the most prestigious kitchens in London, under Marco Pierre White at The Criterion, Michel Roux at Le Gavroche for three years, and he was senior-sous at The Orrery for four years.

Bryn is now the Chef Patron of Odette’s, taking over the property in October 2008 and recently opened Bryn Williams at Porth Eirias, a beach-front Restaurant, Café & Bar on the North Wales Coast in Colwyn Bay.

During his visit to the Deeside site he gave inspirational talks to students on how to succeed in the industry before a question and answer session.   The learners had prepared a special meal that included a Welsh Lamb dinner and he tasted learner, Bolgyan Emese Spanish Inspired Dish which was later awarded a Gold Award at the Welsh International Culinary Awards along with other learners who came home with 2 Golds, 6 Silvers, 7 Bronze, Certificate of Merit and Best College 2017 Award.

After a busy morning at Deeside Bryn enjoyed a tour of the Llysfasi site with Farm Manager Dewi Jones and seeing what’s produced on the farm.

Staff from Coleg Cambria have benefited from a work placement at Porth Eirias, and some of the learners from the college will also have this opportunity.

Paula Wood Assistant Principle and Director of Curriculum said:

“We are delighted that Coleg Cambria students and staff have the opportunity to work with Bryn Williams.  We recognise that Bryn is an excellent role model for people across North East Wales; he’s also a true inspiration.

“Bryn has achieved significant success throughout his career; he genuinely demonstrates passion, dedication, commitment and an appreciation for high quality local produce.  Bryn’s tenacious appetite for learning, coaching and professional development sets him apart, we value his belief and support for the next generation of Welsh chefs and farmers across North East Wales.  We are incredibly grateful to Bryn for his support and look forward to our future work with him.

Bryn Williams added:

“’It’s fantastic to meet young people with an enthusiasm for cooking. If sharing my knowledge or experience, helps any one of them on their journey to becoming a future chef, I am more than happy to help. Today’s students are tomorrow’s chefs and it is important to invest in them and their future.”

Go back