Chefs Tommy Heaney and Dave Killick have announced the opening date for their new restaurant, Ember in the heart of Pontcanna, Cardiff.
The venue, located just across the road from Tommy’s existing restaurants Heaney’s and Uisce, is set to open its doors to the public from Friday 6th December.
The team behind Ember says it will combine the strengths of Dave’s creative, nose-to-tail approach and expertise in pasta-making to create a restaurant that will showcase the best seasonal, British ingredients. Dave was previously head chef of the award-winning Heathcock pub.
Described by Tommy as ‘anything but Italian’ the menu at Ember will feature hand-rolled pasta, house-made charcuterie, and seasonal game dishes, with produce and ingredients sourced primarily from the Welsh countryside.
Chef Tommy said:
“We’re thrilled to be opening Ember in the heart of Pontcanna; this community has been an incredible home for Uisce and Heaney’s, and the excitement we’ve had around Ember already has been amazing. We are excited to bring something different to the area – with Dave’s creativity and our shared passion for exceptional, seasonal food. We just wanted to provide another fun place to dine in the area.”
Chef Dave added:
“Ember will be offering a regularly changing seasonal menu, so we’ve been working hard on the first one ready for opening and can’t wait for people to come and find out what we’re all about. The menu is still being tweaked, but example dishes that may make the final cut include a roasted, hand-dived XL Orkney scallop with crispy pig’s head; hand-made linguine with Penclawdd cockles, anchovy and chilli; and braised British veal shank with saffron risotto – hopefully a little taste of what’s to come.”
Tuva Villa, the head sommelier at Heaneys and UISCE, has put together a wine list from across Europe.
On the interiors, the Ember team worked with Sophie Pascoe, founder at local agency Studio Severn, to design the space.
Sophie explained:
“The interior at Ember uses neutral tones and natural textures throughout the palette, bespoke joinery detailing and fixtures, and a mixture of light timbers, natural stone, and earthy fabrics. This will provide a calm canvas and a relaxed environment to showcase the food, wine, and cooking methods – really letting those take centre stage.”
