By Angela Green: Tom Waters to open Gorse in Cardiff’s Pontcanna.
Chef News is sponsored by the Kitchen Porters Club
Chef Tom Waters who enjoyed stints with some of London’s top restaurants has announced plans to open a permanent restaurant in the heart of Pontcanna, Cardiff.
Waters has made a name for himself over the last 18 months by bringing his pop-up restaurant 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, alongside chef Phil Howard, and 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 restaurant The Fat Duck.
Waters’ return to Wales in 2021 paved the way for him to launch his own pop-up Gorse, focusing on his own offering of ‘flavour-centric food served in an unpretentious and relaxed environment’.
Having built up a loyal following, Gorse is now set to go from a pop-up model to a permanent venue, with plans to open on Pontcanna’s Kings Road by early spring. The restaurant will be situated at the site of the former Fido Cafe and will offer an intimate setting catering for up to 24 covers.
The menu at Gorse will offer exactly what fans of the pop up have come to expect from Waters, multi-course tasting menus will embrace micro-seasonality and short supply chains, utilising his relationships with a network of small-scale Welsh farmers, growers, fishermen and local artisans.
To follow the progress and keep up to date with Tom’s plans, follow @gorserestaurant on Instagram, or visit the website here.
Chef News is sponsored by the Kitchen Porters Club