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Alyn Williams at The Westbury

Alyn knew he was going to be a chef from a young age. Growing up in a food-orientated household, it was his father's passion for homegrown produce that influenced him the most. In Alyn's own words, the flavour of his father's fruit and vegetables set the bar for how fruit and vegetables should taste.

His training began at catering college in Walthamstow, followed by stints at Frederick's restaurant in Islington and then Les Allouettes in Claygate. Under Michel Perraud, Alyn was part of the team that gained Les Allouettes its Michelin star - one of only 35 restaurants in the industry with such recognition at the time.

It was Michel and David Everitt Matthias' style and formation who steered Alyn onto the fine dining road. Their solid grounding in the classics and modern styles of French cookery set him up for working for Gordon Ramsay and Marcus Wareing in their 2 and 3 Michelin star restaurants. In his last five years for Marcus, Alyn was Head Chef at Petrus/Marcus Wareing at the Berkeley and won the restaurant a second Michelin star. These were critical years for Alyn, not only in terms of the recognition his work received but for the values he absorbed. To this day, Alyn is widely known for his unwavering dedication, drive and professional manner in the kitchen.

Alyn opened his own restaurant ‘Alyn Williams at the Westbury’ in November 2011, winning his first Michelin star within a year of opening. He is still at the pass every day.

For me, it’s all about the season and the flavour. I work on getting the most out of the ingredients, treating them with respect and layering flavours to create unexpected, exciting dishes. Provenance is very important. To know exactly where our ingredients are coming from gives us more control over the quality of the finished dish.

Alyn won the National Chef of the Year competition in 2012, his restaurant won Best dining experience at Conde Naste Johansens awards 2017 and is one of only 45 restaurants in UK and Ireland to hold 4 AA Rosettes.

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