Tommy Heaney is coming to Cardiff
After stacks of accolades, awards and delighted customers at the Great House in Bridgend, its time for Tommy and the team to crack a new market, and what better proving ground than the Capital.
We have the keys to the new building, the team is almost in place and we are coming up with dishes and drinks to wow the punters of Cardiff.
We're opening a lively cocktail bar & restaurant with a fun and relaxed atmosphere. There won’t be any unnecessary fuss when it comes to service but the food will be all about simple flavours, using the finest Welsh produce. Simple but exciting.
We need £40k to bring this vision to life and we want you to get involved.
Why Cardiff, and where exactly?
We've always wanted to bring something special to Cardiff but couldn't quite find the perfect location. Our relaxed service and world-class, yet simple food needed a venue that matched this.
Thankfully, the perfect opportunity landed on our laps and we will be opening up in the beautiful Pontcanna.
The current site is home to the incredibly successful Arbennig. Ceri and John Cook have done amazing things at Arbennig, really made their restaurant one of the very best in the city. We want to follow this fine tradition of great food with our new venture.
Pontcanna feels like the perfect area for Tommy's food, the people of Pontcanna have always embraced the finest food & drink, love modern cuisine and appreciate quality produce.
So, whats the plan?
At the heart of our offering will be Tommy's food. Tommy describes his food as honest, delicate and pure but packed with flavour where each element on the plate has an important role to play. Tommy has found a love for barbecuing, smoking food and cooking on natural embers.
Supporting local, seasonal produce, Tommy has a local forager who sources ingredients for the Restuarant (he was introduced to the idea of foraging after working with David Everitt-Matthias). Yet, he isn’t afraid of reaching further afield and using flavours and ingredients he discovered on his culinary adventures in Australia, Asia and Spain.
Tommy's food gained national recognition in 2017 when he made it to the final of BBCs Great British Menu. He wowed audiences with his inventive dishes, imaginative props and the fact that he looks a little bit like Robbie Savage.
The restaurant itself will be split into two halves. The main dining room will be an informal, relaxed area with a vibrant cocktail and gin bar flowing nicely into the main dining area. We will comfortably fit 50, with a fuss-free service style and mindblowing food.
We will have a smaller 'Deli' area next door which we will use for small plates, private dining and drop in lunches. The Deli will be super informal and give us the chance to try quirky things and experiment without affecting the feel and atmosphere of the main restaurant.
Whats in it for me?
We're doing this all on our own. We have no investors, no private backers and don't have a big chain to back us up, it really is all or nothing. We want Cardiffians and the wider Welsh community who are passionate about amazing food to get behind us.
We're really proud of the range of rewards available and have made it really easy for people to get involved. We are really excited about our guest chef nights and have been blessed with the support of some of the best chefs in the country who have been booked to come and cook at the restaurant.
The level of cookery these guys will be bringing to Cardiff is insane and through this kickstarter we are offering you the chance to be one of the few people to experience this incredible, Michelin star level of food in the capital. We have secured the following chefs to run guest nights at the new restaurant.
- Adam Reid - The French at The Midland Hotel, Manchester
- Peter Sanchez Iglesias - Casamia, Bristol
- Josh Eggleton - The Pony & Trap, Chew Magna
- Ellis Barris - The Marram Grass, Anglesey
- Tom Brown - Cornerstone, Hackney Wick, London
- Chris Harrod - The Whitebrook, Wye Valley
- Richard Bainbridge - Benedicts, Norwich
- Michael Bremner - 64 Degrees, Brighton
- Lee Westcott - Typing Room, London
- Matt Worswick - The Latymer, Bagshot
More exciting than that linup of superstars is the fact that, for a small fee, you can have your initials tattooed to Tommy's arm, we've double checked and there still appears to be space.
We've tried talking him out of it and he's committed. Weirdo,
OK, I'm sold. Where is the 40k going?
- We need to make the restaurant look great so need to invest in some new furniture and fittings.
- We want the bar to be a real focal point and need to make some improvements and upgrades so we can hit you up with a slick mixology operation.
- We need a few more bits for the kitchen so Tommy can work his magic to the full.
- We'll be spending a little on marketing so that everyone in Wales knows we are working on something special.
- We're working on a new identity and brand and will need to update the signage and feel.
- Tommy's ridiculous haircut needs constant attention and a team of specialists to keep it afloat.
Ask Tommy direct on Twitter @heaney16 or Facebook @heaneychef
You can also email on email@example.com or pop any questions here on Kickstarter
Risks and challenges
We plan to be open a month after the Kickstarter completing, but we are working to tight deadlines, busy tradesmen and Welsh weather. If we have any delays on opening, our backers will be the first to know.
The only thing that will stop Tommy from delivering this will be if he gets hit by a bus... even then he'll give it a bloody good go at getting the doors open.Learn about accountability on Kickstarter
- (33 days)