Bryan Webb

Bryan Webb
Bryan Webb

Bryan’s success in the kitchen is partly due to his appreciation of flavours and getting the basics right.
My style is simple, honest food with bags of flavour; the kind of food you want to eat yourself. I would never serve something that I would not want to eat.”

See Bryan’s Forgotten Food Recipe – Glamorgan Sausages

With only a dozen bedrooms, Tyddyn Llan is a small, but elegant Georgian country house set in the foothills of Snowdonia, run by husband and wife team Bryan and Susan Webb. But it is also one of only four Michelin starred restaurants inWales.

The finest ingredients are of utmost importance in Bryan’s cooking. “It has to be the very best even down to the basics, which is why no matter how much I love to buy local if it’s not good enough I look elsewhere. Our scallops are from Scotland as are langoustine, wild and smoked salmon. Lobsters and crabs travel from Cornwall, while fish arrives via Devon and Label Anglais chicken from a farm in Essex. Even mozzarella is flown once a week from Naples via London to our door. While all our meat is from local farms butchered at T.J Roberts in Bala whom I have a fantastic relationship with, and all our needs are looked after well.” Some of the cows and lambs even graze in the surrounding fields of Tyddyn Llan!

Following numeral successes in running restaurants in London, Bryan was asked to take over the stoves at Hilaire in Old Brompton Road, London after the much acclaimed chef Simon Hopkinson left for Bibendum. It was here where he found the direction and style of food that he still serves at his restaurant with rooms, Tyddyn Llan.Bryanaffirms “it was the fourteen years that I worked and owned Hilaire that developed me into the chef I am today.

Nine years, a book and a Michelin star later, together with wife Susan he has achieved a huge amount of respect and accolades at Tyddyn Llan. “But doesn’t get any easier! To succeed you need lots of passion and a love for this business, to be able to give all the effort that it takes to run a successful restaurant, as without it you are just another restaurant. So no plans for the future just keep on doing what we do as somewhere along the way we must be getting it right.”

 

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