Marking his second London opening, Bryn Williams at Somerset House will specialise in seasonal, modern British dining, with a menu focusing on “sustainability, seasonality and provenance” and where “fruits and vegetables will be the stars of the show.”

Alongside Somerset House’s first draught beer, dishes will include: a Cumbrian beef small plate; scorched Cornish mackerel; grilled cauliflower, golden raisin, capers and polenta as well as a range of salads and “fruit-heavy” desserts.

Williams said: “I’m a firm believer that a piece of fruit or veg should be treated with the same amount of care and respect as a cut of meat or fillet of fish – if not more.

“I’m thrilled to be opening a new restaurant that’s not only in a stunning location, but where fresh, locally sourced produce is the focus and fruit and veg will take centre stage.”

Somerset House Trust director, Jonathan Reekie added: “We are delighted to have Bryn Williams join us at Somerset House for his latest venture. His approach to food perfectly complements our ethos of creativity and community and will provide a relaxed and welcoming setting for our many visitors, artists and residents.”