Having appeared on Great British Menu 2018, Bryans has held positions as head chef at Jason Atherton’s Pollen Street Social; chef director at Corrigan’s Mayfair and Clare Smyth’s senior sous at Restaurant Gordon Ramsay.

Showcasing his “creative approach” to cooking and French culinary background, his newly launched menu at Les 110 de Taillevent features “subtly playful dishes with an elegant balance of flavours.”

This includes: salted baked lobster with chestnut, black truffle, baby spinach and parmesan; Barbary duck, lavender, Swiss chard persimmon, stilton tart and sauce gribiche; and a pink lady apple tart tatin for two.

He also works alongside the restaurant’s head sommelier to pair each dish with a selection of wines.