Owen and Tom Morgan are the same duo behind the mini-chain of award winning tapas restaurants, Bar 44. Whilst those restaurants focuses strictly on tapas, Asador 44 highlights a completely different type of Spanish cuisine.
Originating from the heart of Northern Spain, asador means barbecue, grill or spit in Spanish; and the idea is that Asador 44 is a place where diners can spend a good few hours sharing and enjoying a handpicked selection of meat, fish and vegetables, all chargrilled and slow-cooked over charcoal and wood.
Owen and Tom have been working on the new venture since 2015. They spent months travelling Spain to find the best ingredients from top producers; for instance sourcing their ‘old cow’ 700g sirloin steaks from 9 year old Asturian ex-dairy cows.
The seasonally changing menu is also complimented by a modern and exclusive wine selection, handpicked by the restaurants’ Head Sommelier, Fergus Muirhead. A bespoke wine preservation and storage system means that customers also have the option to purchase wine by the glass, from entry level wines right through to top end Spanish vintages. The wine list is 99.5% Spanish; but also includes one Welsh sparkling wine.
In addition, dry ageing cabinets on the restaurant floor mean that diners can see the expertly sourced Galician, Asturian and Welsh meat ageing while they dine. There is also a ‘cheese cave’ which boasts 30 types of Spanish queso, enough to create a different savoury and sweet menu each week!
Owen said, “Through our existing bars and restaurants we have gained a fantastic understanding of what our customers want and love about Spanish produce right here in Wales. Asador 44 is a culmination of our passion for Spanish food and culture and a showcase of all the amazing produce we’ve sampled travelling around the Spanish regions.”
Asador 44 is open from Wednesday to Sunday and as well as the full menu, they also offer an excellent value £10 weekday lunch menu (Wednesday to Friday), which can be scaled up to three courses with a glass of wine for £25.