Renowned Welsh chef Bryn Williams is a busy man with three restaurants - Odette's in London, Porth Eirias in Colwyn Bay and Bryn Williams and The Cambrian in Switzerland - three books and appearances on TV shows and at food fairs and festivals. Now, the 45-year-old cook from Denbigh is adding another business venture into the mix: his own condiment range, Bryn's Kitchen.
This particular avenue will see concoctions used in his restaurants - honey, tomato sauce (sos coch) and chutneys, for example - being made readily available to the public in a neat little pot.
"Bryn's Kitchen has been on the back burner for about five-six-seven years. So what happened was, in Odette's, everything that we used to do - jams, chutneys, pickles - people would always say: 'Can I buy it?' and we used to take it from the kitchen, stick it in a weird container, wrap it in cling film or tin foil and just give it to them. We never used to charge people for it," said Bryn.
