Michelin star chef Alyn Williams, of restaurant Alyn Williams at The Westbury, is set to exhilarate the Edinburgh Food Studio with a culinary education in the versatility and often undiscovered potential of the simple vegetable, demonstrating that fine dining can still be fabulous without meat or fish.
Esteemed for his innovative and beautifully crafted vegetarian tasting menu, which is offered permanently at his Mayfair restaurant alongside a carnivorous alternative, Alyn will create a series of summer dishes combining a wonderful selection of glorious British vegetables (and fruit), some more unusual than others and showcasing his wondrous imagination and pioneering techniques.
With a passion for food and flavours inspired by childhood, London-born Alyn embarked on his cooking career at the age of 16. After excelling at catering college, which involved a particularly influential placement at Claridge’s, he briefly took a job at restaurant Champignon Sauvage in Cheltenham.
He spent several years abroad cheffing and snowboarding in both France the US before returning to London aged 28 and joined The Gordon Ramsay Group. Alyn worked for several of the group’s restaurants including Restaurant Gordon Ramsay, Gordon Ramsay at Claridge’s and Petrus.
An executive chef opportunity at The Groucho Club took Alyn away from the Michelin world for two and half years. In 2005, he went back to Petrus under the helm of Marcus Wareing and was made head chef in 2006.
In 2011, Alyn opened his first solo venture Alyn Williams at The Westbury within Mayfair’s Westbury hotel, and was awarded a Michelin star the following year.
Dinner starts at 8pm, and guests are welcome from 7:30pm onwards. The set menu costs £42, and an optional drinks pairing menu will be available for £35.To book "Underground Society: A Vegetable Revolution " dinners on either 6, 7, 8 July hit the button below. To avoid disappointment, please book in advance and let us know of your dietary requirements.