“Alyn is one of our country’s greatest chefs with a huge pedigree.”

Alex South

Alex South

Editor

Former Michelin-starred chef Alyn Williams has joined Park Row as Executive Chef.

Alyn won a Michelin star at his restaurant at The Westbury Hotel in Mayfair which he held for eight years and was also named National Chef of the Year in 2012.

He has worked at some of the very best kitchens in Britain, training under Marcus Wareing and Gordon Ramsay.

Commenting on his new appointment at Park Row Alyn said: “I’m super excited to be joining James and the creative team at Park Row. Creating a menu to fit alongside the stories of DC Comics has been a fun challenge that I’m sure will entice both foodies and fans alike. Putting the subtle theme to one side, Park Row is very serious about its food and owners Wonderland Restaurants have some incredible projects in the pipeline that I can’t wait to be a part of.”

Guests visiting the restaurant can expect dishes such as rabbit, smoked chicken terrine, tarragon and confit rabbit samosa as well as Cornish stone bass, crispy caviar and chive butter, with Alyn’s new menu at Park Row set to launch in October.

“ONE OF OUR COUNTRY’S GREATEST CHEFS WITH A HUGE PEDIGREE”

Commenting on Alyn’s move to Park Row, Culinary Alchemist and CEO of Wonderland Restaurants James Bulmer said: “Alyn is one of our country’s greatest chefs with a huge pedigree. He is a massive coup for us here at the Academy of Curiosity & Wonderment and a super talented, lovely and genuine person, a chef who focuses heavily on training and inspiring the future stars of tomorrow.”

James added: “His plates display his own unique culinary personality and by merging this with our creative cuisine of theatrical gastromony, I cannot wait to share our new menu with our guests. We now have two stellar British chefs at Park Row and The Monarch Theatre in both Alyn and Karl.”

Alyn Williams joins the kitchen alongside Karl O’Dell, Executive Chef of The Monarch Theatre, a 20-seat immersive dining experience set within Park Row.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall  – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.

Alex South

Alex South

Editor 27th September 2022

“Alyn is one of our country’s greatest chefs with a huge pedigree.”