SquareMeal Review of
Bryn Williams at Somerset House
OPENS SPRING 2018
Having replaced a branch of Tom’s Kitchen, Welsh chef Bryn Williams heads up his second London site (following Odette’s in Primrose Hill) at Somerset House. Inspired by the building’s naval history, the interiors include Herringbone flooring and brown leather banquettes, alongside nautical details including wall lights made from lighthouse lenses and antique naval map drawers. Although not a vegetarian restaurant, the fruit and vegetable components of dishes take centre stage here. Take the small plates, which include rainbow carrots with scallops and sauterne. Mains see roasted broccoli with olive tapenade, sage beignet and scorched Cornish mackerel, while continuing the veg-centric theme, a range of salads is also on offer: including charred chicory, sour onions and smoked ricotta with rapeseed oil dressing. Meanwhile, fruit-heavy desserts include Bay leaf panna cotta, and blood orange trifle. For drinks, there is a dedicated draught beer bar.