One of the UK’s finest small luxury hotels, Holm House, is delighted to announce its partnership with renowned Welsh chef Bryn Williams. Chef patron of top London restaurant Odette’s, Williams will be working closely with recently appointed, resident head chef Neville Merrin to create a new and exciting menu for Holm House’s restaurant, Neale’s.
The dynamic duo will offer a fresh approach to fine dining, introducing new interpretations of classic dishes and focusing on seasonal ingredients with an emphasis on locally sourced produce.
Dishes will include a ‘catch of the day’ from Penarth based fishermen, for example line caught Seabass with garlic cream potatoes, fennel, verjus foam and a beurre noisette jus, as well as locally shot game from the Vale of Glamorgan and Brecon Beacons National Parks.
The new partnership will bring together great food and personal service in elegant surroundings, creating a must-visit foodie destination.
Susan Sessions, Managing Director, Holm House says; ‘We are delighted to be working with Bryn on creating a new experience at Neale’s restaurant. With Bryn’s Welsh roots and culinary background and Neville’s creative love of food the partnership will be a wonderful complement to the Holm House experience.’
Originally from North Wales, Williams has worked in some of the most prestigious kitchens in London with some of the world’s best chefs including Michel Roux and Marco Pierre-White.
Merrin’s experience includes time spent working with Keith Floyd at Linthwaite House and John Campbell at The Vineyard at Stockcross. Merrin joined Holm House from the kitchens at Great Fosters, Surrey having been part of the team which earnt the restaurant a three rosette award.
Holm House, set in the Victorian seaside town of Penarth, 10 minutes from Cardiff City Centre, is a home away from home. The hotel’s 12 luxurious rooms have each been lovingly designed with their own individual character. Neale’s restaurant, seats 50 and is set in an elegantly designed room featuring opulent silks and shimmering flock wallpaper.
Note to Editors
A former ship owner’s residence set in the Victorian seaside town of Penarth, South Wales, the privately owned Holm House hotel opened in 2007. The interiors are made up of an eclectic mix of modern and classic Welsh, British and European design with each of the hotel’s 12 rooms uniquely created with their own character. As well as Neale’s restaurant the hotel also boasts a cosy bar, Spa and large hydrotherapy pool with swim jet. www.holmhouse.co.uk
Hailing from Denbigh in North Wales, Bryn Williams learnt to appreciate food and its origins from an early age, from his experiences of shooting and fishing with his father and uncle to working in his local bakery learning the trade. Over the last ten years Bryn has worked in some of the most prestigious kitchens in London with some of the world’s most stellar chefs, including Marco Pierre-White at The Criterion and Michel Roux at Le Gavroche. Williams was Senior-Sous at The Orrery in Marylebone and went on to open Galvin at Windows with Chris Galvin. Bryn is now chef patron of the renowned Odette’s Restaurant and Bar in Primrose Hill, London. www.odettesprimrosehill.com