Tommy Heaney teams up with fellow chef Dave Killick to launch Cardiff restaurant
The as yet unamed neighbourhood restaurant and bar will be focused on hand-rolled pasta, nose-to-tail cooking, game and charcuterie.
The menu will use ‘the best produce Wales has to offer’.
Located across the road from Heaney's flagship Heaney’s and the more informal Uisce, the 50-cover venture will be minimalist with neutral tones, utilising light timbers, stone and fabrics to place ‘the food centre stage’.
“Dave and I have been friends for years and have always supported each other’s ventures,” Heaney says. “I’d love to tell you this was a well thought out dream of ours but in reality, we were having a drink in the pub, one thing led to another, and here we are. The opportunity came up and we couldn’t say no, it’s literally across the road from my restaurants.”
“I’m really excited to see what we can produce between us, Dave loves making pasta and I love his style of food. This is anything but Italian, we are using the best of British. It’s completely different to what we do at Heaney's and Uisce. Come to think of it, it’s a new concept for Cardiff.”
Heaney and Killick expect to launch the Romilly Crescent restaurant towards the end of next month.
