Opening Date Confirmed for New Restaurant by Cardiff’s Top Chefs
Tommy Heaney of Heaney’s and Uisce in Pontcanna and Dave Killick, previously of the Heathcock in Llandaff, are gearing up to launch Ember, a collaboration that will see them take over the esteemed Bully’s restaurant in Cardiff. The much-anticipated venue, situated just opposite Tommy’s existing eateries, is scheduled to welcome its first customers on Friday, December 6. Ember promises to bring a unique dining experience, combining Killick’s inventive cooking methods with a focus on seasonal, British ingredients.
With a blend of Killick’s inventive nose-to-tail approach and pasta-making skills, Ember aims to establish itself as a laid-back, neighbourhood restaurant in the heart of Pontcanna. In addition to the delectable food offerings, the establishment’s head sommelier, Tuva Villa, has curated an exciting wine list featuring gems from Europe, along with draught lagers, local beers, and a cocktail menu showcasing both classics and Tommy’s own creations. The team behind Ember collaborated with local design agency Studio Severn to create a calm and inviting interior with neutral tones and natural textures.
Describing Ember as ‘anything but Italian,’ Chef Tommy explains that the menu will feature hand-rolled pasta, house-made charcuterie, and seasonal game dishes sourced primarily from the Welsh countryside. He expressed his excitement about expanding their culinary presence in Pontcanna, known for its vibrant community and support for Uisce and Heaney’s. Dave Killick is equally thrilled about Ember, highlighting the regularly changing seasonal menu that the team has been diligently working on to offer a unique dining experience.
Reflecting on the genesis of their partnership, Tommy mentioned that the idea for Ember took shape during a casual conversation that eventually led to this exciting new venture. Both chefs, known for their individual successes with Heaney’s and the Heathcock, are looking forward to pushing culinary boundaries and offering a fresh concept to Cardiff diners. Ember’s menu is set to feature innovative dishes like roasted Orkney scallops, linguine with Penclawdd cockles, and braised British veal shank with saffron risotto, showcasing the best of British cuisine.
The Cardiff culinary scene is abuzz with anticipation as Ember prepares to open its doors, offering a new and dynamic dining option in the vibrant Pontcanna neighbourhood. The collaboration between Tommy Heaney and Dave Killick promises to bring a fusion of their culinary expertise, creativity, and passion for exceptional food to Cardiff food enthusiasts. Diners can book their tables at Ember from December 6 onwards by visiting their website for a taste of the new and exciting gastronomic journey that awaits.
In conclusion, Ember’s upcoming launch signifies a significant addition to Cardiff’s dining landscape, with two renowned chefs joining forces to create a culinary destination that celebrates the best of British ingredients and innovative cooking techniques. The restaurant’s emphasis on seasonal produce, inventive dishes, and a carefully curated drinks menu sets the stage for a memorable dining experience in the heart of Pontcanna. Dining enthusiasts can look forward to exploring Ember’s menu and enjoying a unique blend of flavours and textures, crafted by two of Cardiff’s culinary maestros.