Chef Tom Waters to open Gorse in Pontcanna

Chef Tom Waters has announced plans to launch its pop-up restaurant Gorse to a permanent venue in Pontcanna, Cardiff.

Over the last 18 months Waters has been bringing his 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, Tom moved on to the two Michelin starred restaurant The Square (under legendary chef Phil Howard), 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.

Waters’ returned to Wales in 2021 to launch his own pop-up Gorse – a chance for him to focus on his own offering of “flavour-centric food served in an unpretentious and relaxed environment”.

The new permanent site is expected to open on 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 at a time and will feature an open-plan kitchen.

Waters intends to transform the Gorse restaurant’s interiors to reflect his “Modern Welsh” cooking style, and will be working with local design agency Karna, who specialise in tailor-made creations and the use of sustainable and alternative materials.

The menu at Gorse will offer multi-course tasting menus that will “embrace” micro-seasonality and short supply chains, utilising Waters’ relationships with a network of small-scale Welsh farmers, growers, fishermen and local artisans.

Waters said: “Giving Gorse a permanent home in Pontcanna is a dream come true. 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 all of our own making.”