Recipes by chef

Baked celeriac and crispy duck egg salad by Bryn Williams

Borlotti and rosemary ragù with leeks and garlic crumbs by Bryn Williams

Braised beef cheeks and parsley salad by Bryn Williams

Braised sweetcorn and wood pigeon by Bryn Williams

Braised chicken wings and seared scallops with hazelnuts by Bryn Williams

Braised pork cheeks with ginger carrots and Jersey Royal potatoes by Bryn Williams

Charred leeks with girolles and leek mayonnaise by Bryn Williams

Crème brûlée with almond snap biscuits by Bryn Williams

Game sausage roll with wild mushrooms and pickled walnuts by Bryn Williams

Glazed goats' cheese and beetroot, with salad of Welsh herbs and beetroot dressing by Bryn Williams

Lamb kebabs with couscous by Bryn Williams

Lamb stew with rosemary dumplings by Bryn Williams

Lemon sole, slow-cooked leeks, brown shrimp and capers by Bryn Williams

Pan-fried salmon with curried mussels by Bryn Williams

Pan-fried chicken breast, wild garlic and wild mushrooms with boiled new potatoes by Bryn Williams

Parsnip and chestnut soup by Bryn Williams

Peas, mint, girolles and seared scallops by Bryn Williams

Pheasant, fried egg and chips by Bryn Williams

Pumpkin and parmesan soup with ceps by Bryn Williams

Roast duck, asparagus and morels by Bryn Williams

Roast loin of lamb, peas, lettuce and bacon by Bryn Williams

Roast salmon, gnocchi and chestnuts by Bryn Williams

Roasted crown of pheasant with cavolo nero cabbage and chestnut 'stuffing' by Bryn Williams

Roast loin and braised shoulder of salt marsh lamb with caper jus by Bryn Williams

Roast pork cutlets with crisp black pudding and ragoût of white beans and apple by Bryn Williams

Roast rump of lamb with pan-fried courgettes and a borlotti bean, olive and confit tomato broth by Bryn Williams

Seared scallops with crab, cucumber, lime and vanilla by Bryn Williams

Seared tuna with avocado purée and radish and apple salad by Bryn Williams

Smoked salmon and pancake rolls by Bryn Williams

Sole in a bag with courgettes and black olives and wet polenta by Bryn Williams

Strawberry soufflé with strawberry sorbet and Welsh shortbread by Bryn Williams

Warm potato salad with shallot dressing by Bryn Williams

Wild sea trout with fresh peas and horseradish by Bryn Williams