During a recent dinner at Alyn Williams’ new restaurant at The Westbury Hotel, I noticed he’d badged it with his own brand identity - a modern ‘AW’ rendered in a slender sans-serif – presumably to build recognition around a name that is not known to most.
This trend for chefs to create personal brands is not particularly new, as it’s an obvious way in which they can turn recipes into revenue by building an edible empire.
