Following the resounding success of his pop-up ventures across Cardiff, Chef Tom Waters has opened his first permanent restaurant, Gorse, in Pontcanna. Diners can expect the same dedication to micro-seasonality that has defined Tom’s culinary ethos to date; tasting menus will change weekly and even daily to reflect the best of what’s in season and what his suppliers can recommend.
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Pettigrew Bakery – one of the city’s best-loved craft bakeries – has just celebrated its 8th anniversary. The business has gone from strength to strength since opening its first site opposite Victoria Park, and now operates from three outposts across the Welsh capital, as well as trading at local farmers markets and operating as wholesale, too.
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Here in the Welsh capital, three pioneering chefs have taken the local scene by storm with their regular pop-ups and sell-out kitchen take-overs. With lower overheads associated with their nimble, nomadic operations, they’ve had time to refine their offer and build a following – but also to build relationships with local suppliers, championing provenance and sustainability.
With all three promising ‘big plans’ for the new year, these are the sustainable Cardiff chefs I’ll be keeping my eye on in 2024…
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Having successfully managed The Hare & Hounds pub since 2015, expanded to Heathcock pub in 2018, and welcomed The Clifton in Bristol earlier this year, the team is now gearing up to open an artisan bakery in the heart of Llandaff village.
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