Celebrity Chef Bryn Williams says his wife - rock band Texas’ singer and guitarist, Sharleen Spiteri - would move to his home village of Llandyrnog in Denbighshire “tomorrow” after falling in love with the area during lockdown.

Speaking in an exclusive interview for S4C, Bryn Williams also described how they kept their relationship quiet for years, with close friends and family the only ones to know.

Bryn spoke to presenter Elin Fflur for S4C’s ‘Sgwrs dan y Lloer’ series at his new restaurant ‘Bryn Williams at The Cambrian’, in Adelboden, Switzerland.

The interview was broadcast on S4C on Boxing Day and is also be available to watch on S4C Clic and BBC iPlayer.

Although Bryn says he isn’t quite ready to move back to Wales from London, his wife Sharleen Spiteri is keen to make that move,

“Sharleen would live there tomorrow. After lockdown she had that feeling, suddenly after lockdown, that she would be happy in Llandyrnog. But I’m not quite ready yet.”

Bryn currently shares his time between his four restaurants, Odettes in London, Bryn Williams at Porth Eirias in Colwyn Bay, The Touring Club in Penarth and his new venture at The Cambrian Hotel in Adelboden, Switzerland.

His sights are firmly focused on his food, having trained with some of the most famous chefs in the world including Marco Pierre White and Michel Roux Jr.

Bryn Williams says that he and Sharleen didn’t want any publicity for their relationship and that they refuse to appear together in media opportunities,

“We both agreed we would keep it quiet, we only told friends and family and it was kept quiet for three to four years to be honest.

“Even now we say no to all requests.

“We are asked to do every TV show, every newspaper and magazine – even the wedding. We say no to everything.

“There has to be an element of life that only the both of us know about. If everyone knows everything about you – what’s the point of that?”

Bryn’s restaurants attract very famous clientele including Kylie Minogue, Paul McCartney and Noel Gallagher, but his feet are firmly on the ground:

“Everyone is treated the same. The food is the most important thing for me, no matter who eats it.”