Outpost bar and kitchen to open in Cardiff
With the opening of Outpost, Saunder is commencing his first venture into restaurant management, diverging from his work in events and hospitality
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Cardiff’s Depot founder, Nick Saunders, has announced the launch of Outpost, a new bar and kitchen in Cardiff later this summer.
The 85-cover restaurant is set to open in the Laundry Quarter in Pontcanna and will serve food and drinks from breakfast till dinner.
Saunders co-founded Par 59 and was the driving force behind Depot Live, the live events division of Depot before Outpost
With the opening of Outpost, Saunders is commencing his first venture into restaurant management, diverging from his work in events and hospitality.
Adam Charles, an “experienced” restaurateur and regional chef who also owns Cardiff’s Healthy Hangout in Cardiff’s Butetown, will be working with the team to create the all-day menu for Outpost.
Outpost will take inspiration from this time spent in New York, with a £300k design scheme by Studio Severn that will include a mix of seating levels, bold pops of colour and texture, all set against a raw urban backdrop.
Sophie Pascoe, director at Studio Severn, said: “It’s going to be really exciting to bring Outpost to life; as an all-day dining offer, the transition between day-time and evening mood has been an important factor in our design plans. We really want to create a light and open space where you can relax with a coffee, along with a sense of vibrancy to enjoy a cocktail when the lighting levels drop.”
A private dining room seating up to 16 covers will also double up as a meeting room for corporate bookings and local businesses.
Saunders said: “My partner Hannah lived in New York for a while and we used to hang out in Williamsburg and Brooklyn a lot; we loved the bars and restaurants in the area, so we want to create something with a similar vibe on our doorstep, here in Cardiff.”
“Whether you’re meeting friends, family, colleagues, or popping by for a spot of lunch and a change of scenery whilst answering emails – we want this to be a welcoming space for everyone.
He added: “We’re also really keen to hear feedback; our intention is for the venue and offering to evolve and grow in line with feedback from our customers and community. After months of planning, we now feel like we’ve got a great team in place to build something that the local community will love.”
