Gorse permanent restaurant to open on 28 May

Chef Tom Waters is set to open his pop-up restaurant Gorse from a permanent venue in Pontcanna, Cardiff on 28 May.

Having earned his stripes in “prestigious” London kitchens, including stints at Heston Blumenthal’s The Fat Duck, The Square and Bonhams, Tom Waters returned to his Welsh roots with his pop-up concept, Gorse.

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.

Waters stated that the transition from pop-up sensation to permanent fixture marks a significant milestone for Gorse. Following a full refurbishment, the former coffee shop is being transformed into an “intimate” dining room and open plan kitchen which can cater for up to 24 guests at a time.

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 is collaborating with local design agency Karna to create an ambiance that mirrors his ‘Modern Welsh’ style, incorporating sustainable and locally sourced materials.

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.”