Head Chef Bryn Williams' stint at The Criterion and Le Gavroche may have offered him a chance to rub shoulders with Marco Pierre White and Michel Roux, but the best of all was prized opportunity to cook for Her Majesty the Queen's birthday banquet. Now his role as proprietor-chef at Odette's is no less alluring, and demanding in one sense, as he hopes to keep standards as high as always at this famed Primrose Hill institution.

A quick look at the menu will reveal modern British cooking techniques and Bryn makes no attempt to cloak his Welsh heritage as fine produce from this peninsular nation makes inroads into Odette's kitchen. Starters of quail's egg, English asparagus, potatoes and cress salad make way for roasted loin of Welsh lamb, and pan-fried turbot with braised oxtail, cockles and samphire. 

The tasting menu at Odette's is definitely an ode to seasonal ingredients such as artichokes and fresh pears and strawberries among others.