Angelsey restaurant The Marram Grass is to reopen this summer under a new name – Y Marram – from bothers Liam and Ellis Barrie. Their original restaurant ran for 10 years from 2011 in a converted shed on their parents’ caravan park, and closed during the covid pandemic.

Liam announced their comeback in an Instagram post, adding: “For now, all I’m going to say is we’re going to launch a space with events and move quickly into a daily offering.”

The reopening will be marked next month by a dinner with guest chef Romy Gill, who will be followed in a summer series by chefs Tony Singh, Adam Reid and Jeremy Pang.

Before its closure, The Marram Grass was praised in the Harden’s guide for its “lovely, warm dining environment and excellent tasting menu“, which came in 3, 5 or 7 courses. The brothers’ Liverpool restaurant Lerpwl ran for three years as a showcase for Welsh produce, and won high ratings before closing a year ago.

Ellis has also developed a side gig as a consultant chef, advising on the TV series spinoff from the film Boiling Point and acting as ‘hand double’ for kitchen chopping scenes.