Edward Delling-Williams' culinary journey began in a cosy country pub nestled in the heart of Somerset, where he discovered his passion for cooking and experimenting with unique food combinations.  

After honing his skills, Edward went on to work with the Michelin-starred chef Richard Guest, who taught him the intricacies of creating exquisite dishes.

Following his stint with Richard, Edward moved to London, where he joined the team at St John’s Restaurant, refining his cooking skills further.  

Seeking new challenges, he then moved to Paris and worked at the authentic Parisian restaurant, Au Passage, for three years, where he gained invaluable experience and expertise in French cuisine.

However, Edward's ultimate dream was to start his own restaurant and put his creativity to the test.  He co-founded Le Grande Bain in Paris, along with its sister bakery company, Le Petite Grain, which quickly gained popularity among locals and tourists alike.

When Covid hit, Edward realised that he needed a change of pace and decided to move to the countryside of Normandy with his wife Zoe Lee and their three boys.  There, he started his farm, producing fresh vegetables and enjoying the simpler way of life.

Missing the flavours of his roots in Somerset, Edward came up with a modern twist on traditional dishes by combining a local Normandy cuisine with a classic Sunday roast.  This inspired him to create The Presbytere, a restaurant located near the coast in Heugueville-sur-Sienne, where he serves up his unique culinary creations to delighted customers.