logo
Michelin star restaurant in Cardiff 'amazing' says chef

Michelin star restaurant in Cardiff 'amazing' says chef

BBC News11-02-2025

A Cardiff chef has said that gaining Michelin star status has been a dream of his for a long time. Gorse restaurant, in Pontcanna, is the first restaurant in the city to gain Michelin star status. Founder Tom Waters said it's surreal and the feeling is still sinking in. His was one of just 26 restaurants across the UK to be awarded a prestigious Michelin star this year.
"It's been a dream of mine for a long time, it's amazing to see it come to fruition," he said. Speaking to Claire Summers on Radio Wales Drive, Mr Waters said he wasn't aware of when Michelin star inspectors arrived at the restaurant. "It's so cloak and dagger. They have these undercover inspectors that come in a few times a year," he said. "We have a very open kitchen so I've managed to sniff one of them out but generally not. "They report back to Michelin headquarters and I got an email two weeks ago saying you've been invited [to a ceremony], but even then no more information than that."It's only when Mr Waters heard his name and restaurant read out during the ceremony, that he knew he won Michelin star status. He added: "It's very nerve-wracking but the feeling was indescribable. It was all those years of hard work coming to fruition."
Where are the Michelin star restaurants in Wales?
Ynyshir, MachynllethBeach House, OxwichGorse, CardiffHome, PenarthSosban & The Old Butchers, Menai BridgeThe Whitebrook, WhitebrookWalnut Tree, Llanddewi Skirrid
Gorse restaurant opened in Pontcanna, Cardiff in May 2024 after a series of pop-ups. Mr Waters said it's aim is to "reimagine traditional welsh cuisine" but "keeping it fun and relaxed". "The idea was to put the best of Welsh produce on a plate. We work with Welsh growers, farmers, artisans, just a lot of local people," he said. Since the restaurant has gained the status, Mr Waters said "it's amazing" to see that bookings haven't stopped. "I've been working away for a long time and always had the aim to come back here," he said. "To do it in our home city, with all these amazing guests who have supported us from the beginning, it is truly amazing. "I'm really thankful for everyone who has supported us over the last two years."

Orange background

Try Our AI Features

Explore what Daily8 AI can do for you:

Comments

No comments yet...

Related Articles

Kappo reopened more refined, more ambitious (and closer to the star)
Kappo reopened more refined, more ambitious (and closer to the star)

Time Out

timean hour ago

  • Time Out

Kappo reopened more refined, more ambitious (and closer to the star)

The light wood tones and red lights have vanished, along with the tables behind the counter and some of the informal charm. A new light contrasts with the black that now dominates the space, there's a new counter — even closer to the kitchen — and a fresh energy. Tiago Penão's Kappo has reopened in Cascais after two months of renovations. It's more elegant, refined, and hopefully closer to its goal: a Michelin star. 'I'm like a kid in a toy shop,' laughs Tiago Penão after another fully booked service — 12 seats at the counter. 'The feedback we've received has been great. People say we're really in a Kappo 2.0. It was a pretty cool upgrade. That was our goal and we're happy with it,' the chef proudly says, for whom two months were more than enough to develop a 'new restaurant'. 'This is the restaurant I've always imagined, with the concept I always envisioned, served exactly as I imagined.' Unlike before, this new Kappo only offers one seating. The aim is to serve all 12 guests at the same time, without rush or pressure to turn tables, as could happen since opening in 2021 — and even before Izakaya launched a year later, not far from here. 'That was always the plan, and now was the right time to implement it,' explains Tiago Penão. This was also made possible by Izakaya's success, which will open a second location in Príncipe Real later this year, and the addition of both restaurants to the Cook Book group portfolio, led by chef José Avillez and the Arié family. 'We believe we should bring something new every year, and this transformation had been planned for a year because we felt the restaurant was a bit tired, so to speak. We wanted to do an extreme makeover, almost,' he adds. The transformation was entrusted to architect João Tiago Aguiar, who also designed LOCO, Alexandre Silva's Michelin-starred restaurant. 'Our idea was for the kitchen to be the stage so that people focus on what they're eating and what we're preparing. That's why everything around is dark,' explains the chef, comparing it to the audience sitting in the shadows at the theatre while the show takes place. 'I don't like to say the space feels more luxurious, but it is certainly more comfortable and nicer to be in. As for the gastronomy, we haven't changed our concept or our offerings, only the way we serve. Gastronomically, we maintain our identity, but now we really have a bit more room to do a little more and better,' he sums up. 'That's always been the goal from the start, and now was the right time to put it into practice.' Guests are invited to arrive a little before 8pm (or 1pm on Saturdays and Sundays when they also serve lunch) so that, even if service happens simultaneously, the personalised attention doesn't disappear. Sometimes from outside the counter, sometimes from inside, where front-of-house and kitchen intersect so often. 'The idea is to serve everyone at the same time, but we can also adapt a bit to each person's pace, and we have tricks within the menu in case there's any timing mismatch,' Penão explains confidently in this new phase. 'We really like trying to practice Omotenashi, which is the Japanese art of impeccable hospitality – anticipating unspoken wishes. Now we have time for that, and increasingly, we'll be focusing on it and improving in this area,' he adds. The menu (€135) is slightly larger and follows the same line that has defined Kappo so far, drawing inspiration from the Japanese omakase tradition, where trust in the chef and their team is absolutely essential. The dishes aren't announced, only the techniques. 'Kappo cuisine in Japan is always divided by several cooking techniques – raw, grilled, fried, boiled, marinated… That's the structure of the menu and it will never change,' he assures. With 11 courses, there are classics that cannot disappear, such as the toro roll (tuna belly) wrapped in nori seaweed with caviar right at the start, or the Edomae-style nigiris towards the end. But there are also surprising new additions, like the crunchy snack made with mochi dough combining caviar and monkfish liver, or the traditional shabu-shabu where thin slices of wagyu are cooked with vegetables in a kombu dashi broth. 'I don't think it's more difficult [to serve the whole counter at once], I think it's more interesting for us and more challenging in the way we prepare things. There are dishes we can make individually, and others that are made for everyone at the same time, like the shabu-shabu. It's also more rewarding because we have time to talk to people, ask if they liked it or not, and that's where the front-of-house team really comes into its own. It's always been the goal to do things this way. We couldn't at first, but now we can,' Tiago Penão reflects. Without rushing, but with a very clear goal, and while avoiding the pressure that comes with it, the chef feels free and with more space to create. 'I've always had complete freedom to create, I've always been comfortable, but now we simply have more time,' he explains. He adds: 'With the kind of service we're doing, it's easier to introduce things that are more complex.' Does that mean Kappo is better today? Tiago Penão has no doubts. 'We've managed to raise the quality of what we deliver a bit, and we can offer Japanese cooking techniques that aren't seen very often.' At the end of the meal, another new touch: coffee is also a moment in itself – or matcha for those who prefer – served alongside petit fours and a poem, in true Japanese style. 'We wanted to improve the final moment, so people could relax and linger in the restaurant afterwards,' explains the head chef. 'We thought of many things we could give guests to take home as a keepsake, and we felt a poem was the nicest and most original way to do that. I also really love matcha – I drink it every day. We wouldn't claim to perform a full matcha ceremony because that's highly complex, but we like to serve it with quality,' he adds, highlighting the 'greater effort to bring Kappo even closer to Japan.' 'Always keeping our identity because none of us are Japanese, and we like to bring a bit of our own experiences and backgrounds, while never disrespecting Japanese cuisine.' Back in March, when announcing the restaurant's temporary closure, the chef wasn't shy with his warning: '[Kappo] is really going to level up, both gastronomically and in terms of the customer experience.' Two months on, the results are clear. 'The goal from day one – and it's always been clear on our part – is the Michelin star. We're putting everything on the line. It's all or nothing,' he jokes, with the lightness of someone who knows the only way to achieve it is through focused, respectful teamwork, as has been the case. 'I owe a lot to my team as well, so I'm living the dream.' Avenida Emídio Navarro 23A (Cascais). 21 484 4122. Wed-Fri 20.00, Sat-Sun 13.00, 20.00

BBC Death Valley viewers 'switch off' in droves with one major complaint
BBC Death Valley viewers 'switch off' in droves with one major complaint

Daily Record

time3 hours ago

  • Daily Record

BBC Death Valley viewers 'switch off' in droves with one major complaint

BBC Death Valley was the BBC's most viewed launch show for a scripted comedy in five years. Death Valley viewers were not happy with the third episode of the BBC show as many took to social media to claim they were going to 'switch off'. The police drama, set in Wales, stars an unlikely duo - Timothy Spall as retired actor John Chapel and Gwyneth Keyworth as DS Janie Mallowan - as the force are tasked with looking into a series of deaths, including one of a best man at a wedding. The series explores the tension between John's past fame following his starring role as a fictional TV detective and Janie's ambition, as they navigate the challenges of their partnership while investigating the seemingly unrelated cases. ‌ Viewers found a lot of talking points about the latest instalment, but not all of them good as they took to X, formerly Twitter, in their droves to have their say. ‌ One fan, as writes the Express, had a simple statement to make, saying: 'What on earth is this s***? #DeathValley No wonder everyone is talking about it... It's utter drivel and woke toboot. Refund the BBC if this is the best they can s**t out."(sic) Another joined in, adding: "Heard it was bad, but jeezo it's horrendously bad. The lead lady is soooo irritating and the script is chronically unfunny. A new low for BBC Sunday night viewing, absolutely horrendous." One said: "Frustration peaked for some, prompting them to turn off their TVs, as one viewer confessed: "Caught up with #DeathValley on BBC1. I love stuff staring Timothy Spall but just had to turn off after a few minutes due to the awful co-star detective played by Gwyneth Keyworth shouting all the time. She must be one of the most annoying TV characters ever." As the pile on continued, one said: ""I'm on the third episode of "Death Valley" - I really gave it a try, but it really doesn't get on me. I can't stand the main characters, they are cringe... in general I really like those shows, but this I'll skip and that Ludwig will return soon." And one added: "#DeathValley on BBC1 is one of the worst programmes I've ever sat through!". However, not all viewers were so passionate with their criticism. One said: ""I know a lot of people seem to enjoy slagging off #DeathValley, and I admit that when I saw the initial trailer, I thought it looked poor. ‌ "However, having binged the series the other day, I can quash my original reticence & say that I loved it. Daft, funny, cosy & Welsh." While another backed the show, adding: "Enjoying #DeathValley too. It's Sunday night viewing and I remember 'By the Sword Divided' and 'The Pallisers' so this is quite fun." Despite some fans appearing disgruntled, the show has proved a hit for the BBC's Sunday night schedule and the first episode got 2.9million viewers on May 25, making it the most viewed launch for a new BBC scripted comedy in the past five years. You can catch up on Death Valley on BBC iPlayer Join the Daily Record WhatsApp community! Get the latest news sent straight to your messages by joining our WhatsApp community today. You'll receive daily updates on breaking news as well as the top headlines across Scotland. No one will be able to see who is signed up and no one can send messages except the Daily Record team. All you have to do is click here if you're on mobile, select 'Join Community' and you're in! If you're on a desktop, simply scan the QR code above with your phone and click 'Join Community'. We also treat our community members to special offers, promotions, and adverts from us and our partners. If you don't like our community, you can check out any time you like. To leave our community click on the name at the top of your screen and choose 'exit group'.

Hundreds of Wales fans bring Brussels street to a standstill in stunning moment
Hundreds of Wales fans bring Brussels street to a standstill in stunning moment

Wales Online

time4 hours ago

  • Wales Online

Hundreds of Wales fans bring Brussels street to a standstill in stunning moment

Hundreds of Wales fans bring Brussels street to a standstill in stunning moment Footage captures fans gathered together belting out Dafydd Iwan's Yma o Hyd Wales fans bring Brussels street to standstill Hundreds of Wales fans have been captured gathered in Brussels city centre preparing for the nation's World Cup qualifier against Belgium in true patriotic fashion. A video clip shows supporters dressed in replica shirts and bucket hats, with some bare chested, gather together as Dafydd Iwan's Yma o Hyd plays in the background. Fans can also be seen at balcony level of a bar, O'Reillys, facing towards fellow supporters outside, all belting out words to the popular Welsh football anthem in unison. The footage, outside Brussels Stock Exchange, resembles something akin to a fan zone, as flags and beers are lifted aloft. Sign up to the Don't Take Me Home newsletter here . Spirits are high among members of the Red Wall, as they fully embrace the atmosphere of what, prior to the all important match itself, looks to be an epic away day for fans. Wales are currently top of group J in the group stage of the World Cup qualifiers, with seven points, after two wins and a draw from their first three fixtures. Article continues below On Friday, Wales beat Liechtenstein 3-0 at the Cardiff City Stadium thanks to a 39th minute opener from Joe Rodon, followed by goals from Harry Wilson in the 65th minute, and Kieffer Moore three minutes later. Belgium, meanwhile, slipped up away against North Macedonia, being held to a 1-1 draw. They are currently 4th in the group with just one point, but have played two games less than Wales. The game between Belgium and Wales kicks off at 7.45pm at the King Baudouin Stadium, Brussels. Article continues below The match is being shown live on BBC1 Wales, BBC Three, S4C, BBC iPlayer and the BBC Sport website.

DOWNLOAD THE APP

Get Started Now: Download the App

Ready to dive into the world of global news and events? Download our app today from your preferred app store and start exploring.
app-storeplay-store