Chef-proprietor of London restaurant Odette's](http://www.odettesprimrosehill.com/), Bryn Williams, is returning to his Welsh roots to provide culinary advice to [Holm House hotel](http://www.holmhouse.co.uk/), near Cardiff.
Williams, a former participant in the BBC's Great British Menu, will be working closely with Neville Merrin, the newly appointed head chef of Holm House's restaurant, Neale's, to create a new menu. They will concentrate on using locally sourced ingredients such as fish caught off the coast near Penarth and game shot in the Vale of Glamorgan and the Brecon Beacons.
"With Bryn's Welsh roots and culinary heritage and Neville's creative love of food, the partnership will be a wonderful complement to the Holm House experience," said Susan Sessions, managing director of the 12-bedroom hotel.
Originally from North Wales, Williams worked for Marco Pierre White at the Criterion, Michel Roux Jnr at Le Gavroche and Chris Galvin at Galvin's, before taking over the running of Odette's.
Merrin has joined Holm House from Great Fosters in Egham, Surrey, having previously worked for John Campbell at the Vineyard at Stockcross.
By Janet Harmer
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