About Bryn Williams

Bryn Williams hails from Denbigh, North Wales, where he grew up shooting and fishing with his father and uncle and working in his local bakery. Williams began his career working under the notorious Marco Pierre White at The Criterion, and in 2006, he opened his own restaurant Odette’s in London’s Primrose Hill. He’s also the author of The Perfect Ingredient and Bryn’s Kitchen and has competed in the BBC’s Great British Menu, winning the opportunity to cook for the Queen of England at her 80th birthday banquet. @Brynwchef

A rimmed baking sheet with fish in parchment and a fish spatula resting beside it.

Fish in Parchment

Drama. Intrigue. Aroma. Ease. These, too, can be part of your weeknight routine with this simple, surprising tactic to cooking fish.

A pile of fancy fish sticks on a piece of parchment with a dollop of ketchup beside them.

Fancy Fish Sticks

We believe in feeding kids real foods. But when you think about it, how much more real does it get than fish and bread crumbs?