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Bryn Williams pop-up opens at ExCeL London

07 November 2016

Renowned Welsh chef Bryn Williams and ExCeL London Hospitality have joined forces, bringing Bryn’s signature dishes to ExCeL.

Renowned Welsh chef Bryn Williams and ExCeL London Hospitality have joined forces, bringing Bryn’s signature dishes from his brand-new restaurant in Porth Eirias, North Wales, to ExCeL as part of a new pop-up series.

Bryn Williams will be the second prominent chef to align their brand with the retail offering at the venue, following the opening of Hugh Fearnley-Whittingstall’s River Cottage Deli at ExCeL in September.

The pop-up will run for three months, opening on 7 November to coincide with World Travel Market. Visitors will be able enjoy some of the dishes developed for Bryn’s restaurant including hot lobster brioche rolls, crab cakes, fish finger butties, treacle cured brisket and salmon with gazpacho, alongside a range of vegetarian options on the menu. 

Bryn has been part of the most prestigious kitchen teams in the UK. Working under Marco Pierre White at The Criterion, Michel Roux at Le Gavroche, at The Orrery  and currently as Chef Patron of Odette’s, London, Bryn has published numerous cook books as well as present his own TV-series where he shares his love of Welsh cooking. 

The arrival of Bryn Williams complements ExCeL’s vision to redefine every aspect of the visitors’ food and drink experience and establish food as an enabler of great event outcomes.


ExCeL London Hospitality, the name for the partnership between ExCeL and Levy Restaurants UK, has driven the extensive £15m redevelopment of the venue’s central boulevard to offer an unrivalled collection of new retail units. The result is an innovative and exciting approach to food to enhance the experience of the 3.6 million visitors who come to ExCeL every year.

Kevin Watson, Director of Catering at ExCeL London Hospitality commented: “We are thrilled to announce the launch of our new pop-up series and are delighted to welcome Bryn to ExCeL London. Bryn Williams shares our passion in creating world class culinary experiences for our guests, as well as our commitment to sustainability and using fresh seasonal produce.”

Bryn Williams added: “It is an incredibly exciting opportunity to take my dishes on the road and bring our typically Welsh experience to ExCeL London. Seafood takes centre stage on our menu, using some of my favourites such as lobster, plaice and mackerel but we also have meat and vegetarian dishes so there is always something for everyone to taste.”

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