Wednesday 11th November
Scott Smith is delighted to welcome Bryn Williams to The Oarsman this Remembrance Day.
Years ago, Scott worked alongside Chef Bryn at Odette’s in Primrose Hill. This November, they’re back in the same kitchen. The five-course menu is shared between them. Some dishes are Bryn’s, some are Scott’s, and each comes with a paired wine.
The Menu is £65pp with an optional wine flight available on the night.
First Course, Chef Scott Smith:
Crisp Ox Tongue, Green Sauce, Parsley and Shallot Salad, N’Duja
Second Course, Chef Bryn Williams:
Scottish Scallop, Aubergine and Miso Purée, Seaweed, Smoked Shallots
Third Course, Chef Bryn Williams:
Creedy Carver Duck Breast, Pumpkin, Mushroom, Black Garlic Ketchup
Fourth Course, Chef Scott Smith:
Walnut and Raisin Pain Perdu, Aged Cheddar, Pickled Pear
Dessert, Chef Bryn Williams:
Odette’s Jaffa Cake ‘2018-2024’
Places are limited and expected to sell out quickly. Tickets must be purchased in advance—book now to avoid disappointment.
Due to the nature of the event and menu, we cannot accommodate dietary restrictions or allergies for this event. A discretionary 12.5% service charge will be added to your bill.
About BRYN WILLIAMS
Bryn Williams grew up in Denbigh, North Wales, where he learnt early on where good food comes from. He has cooked in some of London’s best kitchens. He worked under Marco Pierre White at The Criterion, was Sous Chef to Michel Roux at Le Gavroche, and spent four years as Senior Sous Chef at The Orrery.
From 2008 to 2024, he was Chef Patron of Odette’s in Primrose Hill. Today he runs Porth Eirias, a beachfront restaurant, café and bar on the North Wales coast, and the Touring Club in Cardiff. Both hold a Michelin Bib Gourmand. He also opened a restaurant at The Cambrian in the Swiss Alps in 2020, and his fifth restaurant at Theatr Clwyd in 2025.
