This book is really your secret entry into Bryan's kitchen with over 100 of his recipes plus an insight into his life as a hotelier. --Welsh Country Magazine
--This text refers to an out of print or unavailable edition of this title.
About the Author
Bryan has been actively involved in cooking since his early teens. It all started in Whitebrook, South Wales, in the mid-seventies with Sonia and Neville Blech, the first ever restaurateurs in Wales to attain a Michelin Star. After four years in Swansea at the famous Drangway Restaurant with Colin Pressdee, Bryan, aged 24, took control of his first kitchen and began his stepping stone to Hilaire where he remained for fourteen years. Susan Webb, although born a Yorkshire lass, through her time spent at her Welsh home and her love for the country has adopted Wales as her home. Susan joined Hilaire in 1991 and with her friendly and attentive service ran the front of house operation for 10 years until they sold in 2001. Prior to Hilaire, Susan worked in many of London's top establishments. In the autumn of 2002, Bryan and Susan purchased Tyddyn Llan from Peter and Bridget Kindred, who had for the past 20 years built Tyddyn Llan's reputation for fine hospitality. Since the Webbs took over they have built on Tyddyn Llan s reputation to make it one of the finest restaurants with rooms in the country.