Alyn Williams is the newly Michelin-starred chef of the eponymous restaurant at the Westbury Mayfair hotel.
The Tastemaker visited him one afternoon to sample dishes from his menu and talk about his career.
Alyn honed his cooking skills as a private chef and later, as head chef with Marcus Wareing at the Berkeley. He credits his father with instilling a love for his craft although the artistry must be all his own.
The photographer and I watched him arrange the delicate components of each dish onto a plate before putting the final touches to present an accomplished feast for the eye as well as the palate.
We started with a crab pot au feu with milk and a smoked bacon bun. Pot au feu is a traditional French stock flavoured with everything that’s boiled in it. This one was delicate and delicious, with the smoked bacon bun providing an interesting alternative to bread.
This was followed by a mouth-watering foie gras semi fredo with heritage beets complementing its richness and liquorice providing an inspired flavouring.
Back to the kitchen to watch chef Alyn sautéing the slow cooked cod and adding glazed baby carrots to it. The surprise ingredient was caramelized rice crispies sprinkled over and topped with a rich buttery sauce.
In terms of innovative presentation, however, the dessert won hands down: chocolate barley malt with seared Clementine segments, Marsala and Brazil nut shavings, skillfully presented on a piece of bark.
The chocolate barley malt looks like chocolate mousse but tastes of malt and is a surprising alternative to the often rich and cloying puddings that round off meals in high end restaurants.
I was not surprised to hear that the Westbury restaurant is booked to full capacity throughout the week. Mayfair is home to some serious foodies and chef Alyn can’t have escaped their attention.
The Westbury Hotel 37 Conduit Street, London, W1S 2YF
Pictures: Chef Alyn Williams creating his magic in the kitchen
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