Born in Denbighshire in North Wales, Bryn Williams comes from a background filled with farming, fishing, hunting and the appreciation of good food, prepared from quality ingredients. Spending his weekends on the farms of his aunts and uncles, he planted and picked his way through his childhood. His uncle also ran a farm shop, which Bryn Williams remembers well: 'It was going back 25 years now, he was quite a pioneer, when you think about it. He used to deliver all the fruit, veg, eggs, so I used to help with that sort of thing. So we were always around fresh ingredients, but we took that for granted.'
An experience at primary school cemented this respect for what can be achieved with raw ingredients: 'We went on a school trip to a local bakery and we saw how bread was made. I was hooked from that day onwards, really. I loved how you could create something from nothing and give it to somebody and see them enjoy it.' By age 12 he had secured a job in the very same bakery where he stayed for the next five years. He says of this time: 'I loved every single minute of it.'
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