Moving on to work for Colin Pressdee at the Drangway
, Swansea, Bryan's first Saturday there was spent preparing an Autumn Feast for guest of honour Michel Roux.
Bryan and Ian forged a firm friendship when they worked together in Colin Pressdee's renowned Swansea restaurant, The Drangway
, in the 1980s, and their latest collaboration will see the pair bringing their joint culinary skills to lucky guests at Tyddyn Llan.
I owe a lot to Colin as I spent four wonderful years back in the late 70s and early 80s working for him at the then famous Drangway
restaurant in Swansea.
The young chef then moved west to work with Colin Presdee at the Drangway
restaurant in Swansea during the late 1970s and early '80s, where he learned about the importance of seasonal food.
They also would make a simple starter of garlic mushrooms, I can also remember back in the 70s working in what was then one of Wales finest restaurants called the Drangway
, owned by Colin Pressdee, nowWeekend Post wine writer, making stuffed mushrooms.
Ever since he ran the Drangway
restaurant in Swansea in the 1970s, Colin has been advocating seasonal food.
Laverbread or Bar a Lawr is a speciality of south Wales, traditionally it is boiled for six to seven hours to render it to a thick puree, it is sold in markets of south Wales freshly cooked and it's readily available everywhere tinned under the Drangway
Carmarthen ham is also on the menu,as is laverbread from Drangway
,Colin Presdee's company,for whom Bryan worked when he was starting out in the business.
After four years in Swansea at the celebrated Drangway
Restaurant with Colin Pressdee, and a short spell in a country house hotel in Scotland, Bryan took control of the kitchens of Hilaire at the age of only 26.
A spokesman for Drangways
, a Welsh-based company which exports canned laverbread around the world, said, 'Seaweeds are nutritional powerhouses.