Great British Menu chef Tommy Heaney has opened a pop-up restaurant in Cardiff

He has enjoyed fame as a result of starring on the BBC’s Great British Menu, experienced success with Restaurant Tommy Heaney at The Great House in Laleston, and recently announced plans to open second premises right here in the Welsh capital.

Then, after purchasing the former Arbennig restaurant & adjacent deli in leafy Pontcanna last month, TV chef Tommy Heaney launched a crowdfunding campaign to help him cover the costs of refurbishing the site.

Keen foodies were invited to pledge for a chance to enjoy dinner at the new restaurant cooked by a variety of guest chefs (including Peter Sanchez of the Michelin-starred Casamia and Josh Eggleton of the Michelin starred Pony & Trap).

The all-star chef line-up attracted more than £40,000 in pledges, and work on the brand new restaurant is now well underway.

Last month, the industrious chef also opened a pop-up micro-restaurant in the former ‘Arbennig Emporium’. From Thursday 12th July until the end of August, the pop-up is open every week from Wednesday – Sunday, offering Cardiff customers a sneak preview of Tommy’s style of cooking before his main restaurant opens in September.

Breakfasts and brunches are available during the day, whilst in the evening, diners can enjoy a pared-back menu of small plates, with prices ranging from £4 – £12. Dishes depend on what produce is available day-to-day.

Tommy explained “Since we announced our plans to open a restaurant here, we’ve had amazing support from people in Cardiff, and they helped us raise the £40,000 we needed to make our Pontcanna restaurant a reality. Work is now well underway, and we can’t wait to welcome all of our pop-up customers to the finished restaurant as soon as it’s ready!”


Irish chef Tommy Heaney’s first experience of the kitchen was at 14 years old washing dishes one summer at his uncle Damien Heaney’s ‘Legends’ restaurant in America. Tommy soon found himself helping on the larder and pastry section and fell in love with the artistic side of plating a dish and the competitive nature of the kitchen.

Tommy describes his food as honest, delicate and pure but packed with flavour where each element on the plate has an important role to play.