As were were holidaying nearby, staying in a shepherd’s hut, we wanted to try this restaurant as it had been recommended to us and also we knew of Bryn from the Great British Menu….
About the chef:
Bryn Williams originally came from Denbigh, Wales. He was the head chef of Odette’s Restaurant in Primrose Hill, London. In 2006 he shot to fame when, as a sous chef, he beat established chefs to cook the fish course for the Queen’s 80th birthday celebrations on the television programme, Great British Menu. He opened Porth Eirias in June 2015 in Colwyn Bay.
Ambience and Service
Walking into the restaurant, it feels very modern industrial, with the steel accessories and complimented with the display of flowers on the back wall. The waiting staff were very attentive, even when the restaurant was busier a little later on. I noted one particular table which you could tell were going to be a little challenging and watched as the waiter patiently took their orders and answered the many questions asked about the dishes in a professional and knowledgeable manner.
The Menu
Starter
Ham hock terrine, apricot, sourdough 
Mussels, white wine, garlic, shallots, cream
I had the ham hock terrine and hubby had the mussels. The terrine was very tasty and the apricot was the perfect accompaniment. Hubby enjoyed his mussels, especially the sauce, although two didn’t have any in them, but that’s the luck of the draw!
Main Course
Daily catch fish fingers, fries, crushed peas & tartar sauce 
Smoked haddock, crushed potatoes, poached egg, butter sauce
I am not a huge fish lover, so I opted for the fish fingers. The crushed peas were actually the best I have tasted, they were really sweet. The fish fingers were delicious and very filling, so I could only manage three out of the four. Hubby loves fish and he said that the haddock was perfectly cooked. He thought the whole dish was exceptional.
Dessert
Pudding was a unaminous choice by both of us, it had to be Baked Alaska. This was probably one of the best puddings I have had in a very long time, my all time favourite being a souffle I had at a Marco Pierre White restaurant. The ice cream was just the right amount of melted and the meringue was chewy and gorgeous.
Overall Impression
I really enjoyed eating in this restaurant, there was an easy atmosphere with no pretentiousness at all. The food was excellent and with our meal, including drinks, totaling £72, it was very good value as well. The views were spectacular, overlooking the Irish Sea and Colwyn Bay. This is somewhere that I would definitely go to again!
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