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Bryn launches eco-friendly menu for WWF’s Earth Hour

6 February 2012

 Top Welsh chef Bryn Williams has created a special ‘green’ menu to help Wales mark WWF’s Earth Hour. Bryn – a familiar face on TV cookery shows and proprietor of the renowned London restaurant Odette’s – designed the three courses to be tasty, healthy and good for the planet.

 Leading environmental Charity WWF hopes the recipes will help inspire people across Wales to hold candlelit dinners to mark Earth Hour at 8:30PM on 31 March. Earth Hour is an annual global event in which hundreds of millions of people turn off their lights to show they want to create a brighter future for the planet. In previous years, landmarks from Sydney Opera House to Caernarfon Castle have gone dark for the occasion.

Bryn’s Earth Hour dishes are:

• Beetroot soup with roasted beetroots and crème fraiche
• Grilled Mackerel with Broad Beans and Chorizo
• Spiced Apple and Chestnut Crumble with Bryn’s special restaurant tip for a crunchy topping!

Welsh speaker Bryn, who’s is originally from Denbigh, shot to fame after winning the public’s vote to cook for the Queen’s 80th birthday celebrations on the television programme Great British Menu.

Bryn said:

"I'm delighted to be able to play my part in WWF's Earth Hour 2012. It's such a special event and a fantastic way for people around the world to come together and do something positive for the natural world. Food plays such an important part in all our lives and for me it's really important that how we eat is not just good for our bodies; but also for the planet. Earth Hour reminds us how brilliant our world is and why it's so crucial we all play our part in protecting it".

Bryn’s menu has already won the support of one of most popular places to eat in the Welsh capital. Chapter Arts Centre will be serving the dishes in its café as part of its Earth Hour celebrations.

Abi Lawrence, the venue’s Front of House Operations Manager, said:

“Bryn’s such a great chef and these recipes are wonderful - I’m sure they’ll be a hit here at Chapter. Our talented chefs will be serving them up as part of our Earth Hour celebrations on 31 March, when we’ll be turning Chapter’s lights off for a candlelit supper. WWF’s Earth Hour has become a really popular event here at Chapter and is enthusiastically supported by our customers. I hope lots of people come down here on the night to celebrate our brilliant planet.”

Anne Meikle, Head of WWF Cymru, said:

“We’re really grateful to Bryn for creating this Earth Hour menu. It shows that what we eat can be tasty, healthy and good for the planet. Holding a candlelit supper is a great way to mark Earth Hour and there are plenty of recipes and tips available on our website. While you’re there, don’t forget to register for Earth Hour and leave your message on our interactive map to show the world that Wales is behind WWF’s Earth Hour 2012.”

To find recipes from Bryn and other top chefs, as well as more planet-friendly food tips and to sign up for Earth Hour, visit www.wwf.org.uk/wales

You can also join the conversation about Earth Hour in Wales by following @wwfcymru on Twitter and liking WWF Cymru’s Facebook page – facebook.com/wwfcymruwales


Bryn Williams’ Earth Hour recipes are attached. For photos or further information, please contact:

Richard Nosworthy, tel: 02920 454972, email: rnosworthy@wwf.org.uk

Editor's notes:

1. Bryn Williams is originally from Denbigh North Wales and is a fluent Welsh speaker. His new TV series 'Cegin Bryn' airs on S4C from 7 March, 2012. His interest in food began as a young child during a primary school visit to a bakery in Denbigh. Seeing the individual ingredients turned into bread sparked an interest in food and its processes that would stay with him. He would later work at the same bakery as a teenager on Saturday mornings. He learned his culinary craft under Marco Pierre White and Michel Roux Jr and due to his success on the Great British Menu series in 2006, and his growing profile as one of Britain's most exciting young chefs, Williams was offered the head chef's position at Odette's, Primrose Hill, London, taking over the property in the autumn of 2008. Bryn’s Modern British cuisine is an innovative marriage of textures and flavours utilising the finest produce from his native Wales, around the UK and Europe; Salt Marsh lamb, venison and chickens from the Rhug Estate in North Wales, halibut and scallops from Scotland. Bryn is a great believer in using British produce wherever possible; creating food that reflects his personality and heritage, and giving a distinctive edge to his perfectly executed dishes. Since the Great British Menu, Bryn’s television career has blossomed with regular appearances on the BBC’s Saturday Kitchen, UKTV’s Market Kitchen, and future series of the Great British Menu, as well as numerous BBC Wales productions in his native language. Invitations arrive from all over the country, from food festivals and food organisations, asking for Bryn to give cooking demonstrations and talks.

2. WWF’s Earth Hour is a simple idea that’s become a global phenomenon, with hundreds of millions of people turning off their lights to show they want to create a brighter future for the planet. Spanning a record 138 countries in 2011, this year’s Earth Hour is set to be even bigger!
3. WWF’s Earth Hour started in 2007 in Sydney, Australia when 2.2 million individuals and more than 2,000 businesses joined in. Last year hundreds of millions of people and landmarks from Big Ben and Buckingham Palace in London to the India Gate in New Delhi, and even as far as The Sydney Opera House, took part.
4. WWF is one of the world's largest independent conservation organisations, with more than five million supporters and a global network active in more than one hundred countries. We're working to create solutions to the most serious environmental issues facing our planet, so that people and nature can thrive. Through our engagement with the public, businesses and government, we focus on safeguarding the natural world, tacking climate change and changing the way we live. Find out more about our work, past and present at www.wwf.org.uk
5. WWF is now known simply by its initials and the panda logo

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