Bryan Webb's Kitchen

Step inside Tyddyn Llan Restaurant with Rooms, home of awardwinning chef Bryan Webb in this new book. Winner of the Good Food Guide Wales three times in five years and two Egon Ronay Stars, Tyddyn Llan is widely considered one of the best restaurants in Wales. The book features over 100 delicious recipes from Bryan's kitchen including his signature dishes. Experience the day to day running of the hotel from breakfast in the restaurant and arrival of the suppliers to preparation in the kitchen, all in Bryan's diary-style narrative. This book is a fantastic gift for anyone who enjoys good quality dining and cooking.

Table of Contents:
Page 6 - Foreword Page 8 - Introduction Page 12 - The road back to Wales Page 16 - Travelling Page 38 - Madness at the Manor Page 46 - To begin with Page 71 - Signature dishes Page 92 - Game Page 100 - Food Heroes Page 120 - Running a hotel Page 136 - A day in the life of Tyddyn Llan Page 156 - To finish Page 180 - Naughty bits Page 190 - A bit on the side Page 202 - The basics Page 208 - The Tyddyn Llan wine list Page 212 - Index

About the Author :
Bryan has been actively involved in cooking since his early teens. It all started in Whitebrook, South Wales, in the mid-seventies with Sonia and Neville Blech, the first ever restauranteurs in Wales to attain a Michelin Star. after four years in Swansea at the famous Drangway restaurant with Colin Pressdee, Bryan, aged 24, took control of his first kitchen and began his stepping stone to Hilaire where he remained for fourteen years. In the autumn of 2002, Bryan and Susan purchased Tyddyn Llan from Peter and Bridget Kindred, who had for the past 20 years built Tyddyn Llan's reputation for fine hospitality. Since the Webbs took over they have built on Tyddyn Llan's reputation to make it one of the finest restaurants with rooms in the country. Bryan and Susan look forward to welcoming you into their home.

Review :
Bryan Webb is a very experienced chef who, with his wife Susan, runs the Tyddyn Llan Restaurant with Rooms in Llandrillo, Denbighshire. Sadly I haven’t been there to taste his food, so I’m not writing this as an already converted fan, but having read his book I’m determined to go. This is a marvellous book, managing to be both a cookbook that makes you want to try the recipes, and a book about the food and hotel that is a pleasure simply to sit and read. It is published with Graffeg’s usual excellent production values and the photographs, mostly by Harry Williams or the Liverpool Daily Post group of photographers, are beautiful throughout. The recipes are set out in a very personal but easy to use order: starters, signature dishes, recipes inspired by his food heroes, key recipes in running a hotel, such as breakfasts, puddings, ‘naughty bits’ which I’d call comfort food, side dishes and ‘the basics’ such as stock. He writes about the recipes as well as simply describing them and it’s full of useful tips, such as how a rare ingredient could be replaced or how you might simplify some elements. Around the recipes themselves are descriptions of their many journeys to eat inspiring food around the world; lots of lovely pieces and pictures of their key suppliers; a really interesting piece by Neville Blech on their wine list; and my favourite was ‘A Day in the Life of Tyddyn Llan’. This book would make a wonderful present for anyone who has ever dreamed of running a restaurant or hotel. The recipes are very varied, from the new to the (equally important to get right) familiar, from grilled lobster with coriander, lime and ginger butter to steak and kidney pie, from rhubarb and champagne trifle to vanilla ice cream. Webb is clearly passionate about food, but not precious. There is a great deal of care and love here, and a passion for good ingredients, but there is no pretentiousness at all. It is a knowledgeable and friendly book, a great advert for Tyddyn Llan, and a great edition to the cookery book shelves. Janet Thomas