Heaney raised £41,962 from 356 backers on Kickstarter, and expects to launch his restaurant in the Pontcanna area of Cardiff in August.
The chef, who also runs Restaurant Tommy Heaney at The Great House nearby Brigend, has taken on the former Arbennig restaurant site which closed in May, as well as the next door Emporium.
Heaney had offered a variety of rewards for backers on the crowdfund campaign, including pop-up event vouchers; dinners with guest chefs including Adam Reid, Peter Sanchez-Iglesias and Josh Eggleton; and for £2000 backers could have their initials tattooed on Heaney’s arm (unfortunately, no backers opted for that reward).
The restaurant will serve “simple food using the finest Welsh produce,” some of which will be sourced by Heaney’s local forager.
Split into two halves, the restaurant will comprise both a 50-cover main dining room with a cocktail and gin bar; and a next-door deli to be used for small plates and private dining.
Heaney hopes that the deli section will “give [the restaurant] the chance to try quirky things and experiment without affecting the feel and atmosphere of the main restaurant.”
Heaney gained recognition as a chef in 2017 when he was a finalist on BBC’s Great British Menu. He is returning to represent Northern Ireland in the next series, which airs this summer.