EVEN for a celebrity chef like Bryn Williams, turning a penny into a pound is the only way survive in the post-pandemic restaurant business.

The Denbigh born chef at Porth Eirias in Colwyn Bay, as well as at Somerset House in London, was among the industry leaders taking part in an online panel focused on the challenges facing the sector and the need for more sustainable practices.

Organised by restaurateur association the RA Group and hosted by Michelin star chef David Simms the Future of Hospitality – How do Restauranteurs Approach Sustainability Post Covid discussion also featured Richard Corrigan as well as Jeff and Chris Galvin.

Leading by example, Williams - who is currently growing much of the produce he is using himself - discussed the importance of restaurants becoming more self sufficient as supplies of fruit and veg are hit by the pandemic's working restrictions.

Mr Williams, as well as Chef Patron at Odette's in London, said: ""I think trying to get more British ingredients produced short term has been very difficult, unless you were doing it in the first place, so now I think getting crops in the ground and getting crops picked is going to be quite difficult. The costs will go up.

"I'm quite lucky I grow a lot of my fruit and veg myself here in North Wales, and we're going to use that to absolute, 100 percent capacity and drive it down twice a week if need be."

In addition to issues with supply, Mr Williams' shared his views on the logistics of keep stock safe from contamination around run staff in a kitchen setting.

He added:"To get the profits in the till, we're going to have to use absolutely every bit of ingredient - the fridges are going to be bare from day to day.

"If you get a Covid in your team, and you have to shut up with loads of food in the fridge, that's a loss.

"It's going to be such a tricky balance getting food to the customers without the virus in between the two."

Williams also praised the Welsh Government for financial support the Colwyn Bay business had received, as well as workarounds for continuing to train his staff and discussed the possibility that customers too will have to be come more flexible with costs and the menus on offer

"If prices do go up, it will be very difficult to stick it on to the customer in these very tricky times.

"A big problem is going to be when we come off furlough, a lot of people will be laid off.

"Putting prices up is not what I want to do - but we'll have to suck it and see."