Chef to open 'modern Welsh' restaurant in Pontcanna

A chef who cut his teeth in some of London's top restaurants has announced plans to open his own permanent site in the heart of Pontcanna, Cardiff. 

Chef Tom Waters has made a name for himself in the last 18 months by bringing his pop-up concept Gorse to independent venues around the Welsh capital – including Ground Bakery in Pontcanna, Insole Court in Llandaff and Waterloo Tea in Roath.

After honing his skills under acclaimed Welsh chef Bryn Williams at Odette's, Waters moved on to the two Michelin-starred restaurant The Square (under chef Phil Howard), then went on to become sous chef at Michelin-starred Bonhams in Mayfair and, most recently, became part of the leadership team at Heston Blumenthal's flagship restaurant The Fat Duck.

His eventual return to Wales in 2021 paved the way for him to launch his pop-up – a chance to focus on his offering of "flavour-centric food served in an unpretentious and relaxed environment."

A new era for Gorse

Having built a loyal following, Gorse is now set to move into a permanent venue, with plans to open on Kings Road in early spring. The restaurant will be situated at the site of the former Fido Cafe and will provide an intimate setting that caters for 24 covers at a time. 

The multi-course tasting menus will embrace micro-seasonality and short supply chains, utilising the chef's network of small-scale Welsh farmers, growers, fishermen and local artisans. 

"Giving Gorse a permanent home in Pontcanna is a dream come true," says Waters. "The local community here has been incredibly supportive of my pop-ups, so I can't wait to create a welcoming space where people can continue to enjoy my Modern Welsh food in a setting of our own making."

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