Cardiff Blues, Wales and British and Irish Lions rugby player Martyn Williams appointed Bryn as one of the 7 Patrons of his Spirit of Wales testimonial year in 2010, to help raise money for vulnerable children and cancer victims.
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After 3 years learning his craft under Marco Pierre White at the Criterion, he was sous chef under the tutelage of another culinary legend, Michel Roux Jr at Le Gavroche for a further three years.
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