The team at Buzz Magazine recently asked me for some thoughts for their annual ‘ones to watch’ feature. From the evolution of a growing project in a city park, to a seasonal chef’s first bricks & mortar business, and the reinvention of a listed gothic mansion – these are the three food & drink ventures I said I’d be keeping a close eye on in the first few months of 2026.
Ogof, Canton (pictured above)
Cardiff’s dining scene has been shifting for a while, but Ogof feels like one of those openings that moves the dial on again. Tucked away on the Canton / Pontcanna border, Ogof is built on a clear idea: food that feels rooted in place, yet simultaneously outward looking. With chef Alex Vines in the kitchen, this will be a restaurant obsessed with seasonality, provenance and flavour, paired with a natural wine list unlike anywhere else in the city.
There’s a calm confidence to the whole project, and a team committed to doing it their way. In a city where neighbourhood restaurants are often where the most exciting eating is found, Ogof seems determined to bring something different to the table. Having opened just days before Christmas, this will be one to keep an eye on as it finds its rhythm in 2026.
20 Park Place by Tom Simmons, City Centre
When Tom Simmons announces a new project, people pay attention – and his takeover of the iconic venue opposite Gorsedd Gardens is already shaping up to be one of the capital’s biggest hospitality stories of 2026. The Grade Two listed gothic mansion at 20 Park Place has always had presence; now it’s getting a culinary vision to match. Simmons’ cooking, French-influenced technique meets Welsh produce, pairs perfectly with the sense of occasion that the venue brings.
Over in Pontcanna, Simmons’ original Cardiff outpost has shifted into something leaner and more focused. Shorter menus, sharper seasonal pivots and a stronger sense of personality along with accessible pricing are already proving a huge hit. Together, they form a dual offering: 20 Park Place as the destination, Pontcanna as the regular neighbourhood bistro.
The Salad Garden, Bute Park
Big changes are sprouting in Bute Park, where Cardiff Salad Garden is beginning a new chapter. Founder Sophie has handed the reins to Tom Frost of Blaencamel Farm, one of Wales’ most respected organic growers, and his arrival signals a shift. Frost plans to diversify – think heritage tomatoes, rare leafy greens, edible flowers and experimental varieties usually reserved for top-tier farms.
Frost is already in conversations with chefs across the city to synchronise planting plans with upcoming menu cycles. That means Cardiff restaurants can request specific produce months in advance, allowing Cardiff Salad Garden to tailor harvests not just to the season, but to the precise dishes chefs want to build. Cardiff diners could be eating sun-warmed, hyperlocal tomatoes grown a five-minute walk from their table by next summer. It’s super sustainable, and quietly redefines what ‘local produce’ can mean in a buzzing city like Cardiff.
