Welsh chef Bryn Williams is to open his second London-based restaurant in Somerset House's south wing this Spring.
Bryn Williams at Somerset House will join Odette's in Primrose Hill and Bryn Williams at Porth Eirias on the North Wales coast.
It will offer modern British dining with fruits and vegetables as the main focus. Dishes include rainbow carrots with hand-dived scallop and Sauternes; pickled mooli with black garlic, raw apple, sage and Cumbrian beef; roast young broccoli with olive tapenade, sage beignet and scorched Cornish mackerel; and chargrilled leeks with Burke Brown egg and morel mushroom.
Dishes will also be available from the grill, such as cauliflower with golden raisins, capers and soft polenta.
Bryan Williams at Somerset House will also feature a draught beer bar, the only one in the historic building, which will open from 10am.
Designed by Rosendale Design, Bryn Williams at Somerset House aims to unite the building's naval history and Georgian architecture with Williams' Welsh roots. It will feature a colour theme of textured blue, with nautical details including wall lights made of fresnel lenses from lighthouses, and antique naval map drawers alongside Herringbone flooring, Welsh-printed upholstery, brown leather banquettes.
Bryn Williams at Somerset House joins a Fernandez & Wells outpost, a recently launched Hej coffeeshop, Pennethorne's café and bar and Spring by Skye Gyngell in the New Wing.
Director of Somerset House Trust, Jonathan Reekie said: "We are delighted to have Bryn Williams join us at Somerset House for his latest venture. His approach to food perfectly complements our ethos of creativity and community and will provide a relaxed and welcoming setting for our many visitors, artists and residents."
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