{"id":69289,"date":"2025-02-05T18:44:36","date_gmt":"2025-02-05T18:44:36","guid":{"rendered":"https:\/\/cardiffjournalism.co.uk\/altcardiff\/?p=69289"},"modified":"2025-02-11T17:28:47","modified_gmt":"2025-02-11T17:28:47","slug":"two-chefs-to-open-a-restaurant-after-the-decline-in-wales-hospitality-industry","status":"publish","type":"post","link":"https:\/\/cardiffjournalism.co.uk\/altcardiff\/2025\/02\/05\/two-chefs-to-open-a-restaurant-after-the-decline-in-wales-hospitality-industry\/","title":{"rendered":"Two chefs to open a restaurant after the decline in Wales\u2019 hospitality industry"},"content":{"rendered":"\n<h3 class=\"wp-block-heading\">David Kilick and Tommy Heaney will launch Ember in trendy Pontcanna amid the 17% decline in Wales\u2019 hospitality industry since 2023<\/h3>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1024\" height=\"512\" loading=\"lazy\" src=\"https:\/\/cardiffjournalism.co.uk\/altcardiff\/wp-content\/uploads\/sites\/13\/2024\/12\/Work_MaleehaSuhail_secondphoto-1024x512.jpg\" alt=\"\" class=\"wp-image-69607\" srcset=\"https:\/\/cardiffjournalism.co.uk\/altcardiff\/wp-content\/uploads\/sites\/13\/2024\/12\/Work_MaleehaSuhail_secondphoto-1024x512.jpg 1024w, https:\/\/cardiffjournalism.co.uk\/altcardiff\/wp-content\/uploads\/sites\/13\/2024\/12\/Work_MaleehaSuhail_secondphoto-300x150.jpg 300w, https:\/\/cardiffjournalism.co.uk\/altcardiff\/wp-content\/uploads\/sites\/13\/2024\/12\/Work_MaleehaSuhail_secondphoto-770x385.jpg 770w, https:\/\/cardiffjournalism.co.uk\/altcardiff\/wp-content\/uploads\/sites\/13\/2024\/12\/Work_MaleehaSuhail_secondphoto-1366x683.jpg 1366w, https:\/\/cardiffjournalism.co.uk\/altcardiff\/wp-content\/uploads\/sites\/13\/2024\/12\/Work_MaleehaSuhail_secondphoto-585x293.jpg 585w, https:\/\/cardiffjournalism.co.uk\/altcardiff\/wp-content\/uploads\/sites\/13\/2024\/12\/Work_MaleehaSuhail_secondphoto-1170x585.jpg 1170w, https:\/\/cardiffjournalism.co.uk\/altcardiff\/wp-content\/uploads\/sites\/13\/2024\/12\/Work_MaleehaSuhail_secondphoto-293x147.jpg 293w, https:\/\/cardiffjournalism.co.uk\/altcardiff\/wp-content\/uploads\/sites\/13\/2024\/12\/Work_MaleehaSuhail_secondphoto-1400x700.jpg 1400w, https:\/\/cardiffjournalism.co.uk\/altcardiff\/wp-content\/uploads\/sites\/13\/2024\/12\/Work_MaleehaSuhail_secondphoto.jpg 1500w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><noscript><img decoding=\"async\" width=\"1024\" height=\"512\" src=\"https:\/\/cardiffjournalism.co.uk\/altcardiff\/wp-content\/uploads\/sites\/13\/2024\/12\/Work_MaleehaSuhail_secondphoto-1024x512.jpg\" alt=\"\" class=\"wp-image-69607\" srcset=\"https:\/\/cardiffjournalism.co.uk\/altcardiff\/wp-content\/uploads\/sites\/13\/2024\/12\/Work_MaleehaSuhail_secondphoto-1024x512.jpg 1024w, https:\/\/cardiffjournalism.co.uk\/altcardiff\/wp-content\/uploads\/sites\/13\/2024\/12\/Work_MaleehaSuhail_secondphoto-300x150.jpg 300w, https:\/\/cardiffjournalism.co.uk\/altcardiff\/wp-content\/uploads\/sites\/13\/2024\/12\/Work_MaleehaSuhail_secondphoto-770x385.jpg 770w, https:\/\/cardiffjournalism.co.uk\/altcardiff\/wp-content\/uploads\/sites\/13\/2024\/12\/Work_MaleehaSuhail_secondphoto-1366x683.jpg 1366w, https:\/\/cardiffjournalism.co.uk\/altcardiff\/wp-content\/uploads\/sites\/13\/2024\/12\/Work_MaleehaSuhail_secondphoto-585x293.jpg 585w, https:\/\/cardiffjournalism.co.uk\/altcardiff\/wp-content\/uploads\/sites\/13\/2024\/12\/Work_MaleehaSuhail_secondphoto-1170x585.jpg 1170w, https:\/\/cardiffjournalism.co.uk\/altcardiff\/wp-content\/uploads\/sites\/13\/2024\/12\/Work_MaleehaSuhail_secondphoto-293x147.jpg 293w, https:\/\/cardiffjournalism.co.uk\/altcardiff\/wp-content\/uploads\/sites\/13\/2024\/12\/Work_MaleehaSuhail_secondphoto-1400x700.jpg 1400w, https:\/\/cardiffjournalism.co.uk\/altcardiff\/wp-content\/uploads\/sites\/13\/2024\/12\/Work_MaleehaSuhail_secondphoto.jpg 1500w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/noscript><figcaption class=\"wp-element-caption\">The restaurant\u2019s interior is kept very minimalist with neutral tones. Credits: Studio Severn<\/figcaption><\/figure>\n\n\n\n<p>With the recent decline in Wales\u2019 hospitality industry, high-end restaurants have been closing down since the pandemic. A new restaurant in the heart of Pontcanna focuses on providing a menu consisting of seasonal British produce, fresh pasta, breads, butchery and in-house charcuterie.<\/p>\n\n\n\n<p>Long time friends David Kilick and Tommy Heaney are partnering together to open Ember on 6 December.<\/p>\n\n\n\n<p>Partnering with David Killick, the former head chef of Heaney\u2019s said that they have been friends for a long time. \u201cIt&#8217;s just an exciting opportunity for both of us really to kind of combine our passions and just do something completely different,\u201d Heaney said.<\/p>\n\n\n\n<p>According to <a href=\"https:\/\/www.ukhospitality.org.uk\/increased-business-rates-support-urgent-as-wales-leads-gb-in-post-pandemic-closures\/\">UK Hospitality<\/a>, Wales lost 17% of its licensed hospitality venues since the beginning of the pandemic.<\/p>\n\n\n\n<p>Talking about why they decided to open Ember, Heaney said: \u201cDavid Killick has always been looking to kind of do his own thing, and it just kind of happened over a few days, we decided to do it.\u201d<\/p>\n\n\n\n<p>Heaney currently runs another Pontcanna restaurant Heaneys which opened its doors in 2018 and Kilick was the previous head chef of the pub Heathcock, which opened in Llandaff in the same year.<\/p>\n\n\n\n<p>Statistics by <a href=\"https:\/\/www.barclayscorporate.com\/insights\/industry-expertise\/evolving-the-experience\/#:~:text=For%20example%2C%20adults%20under%2025,on%20gyms%20and%20leisure%20centres.\">Barclays<\/a> shows that adults under 25 are spending 28% more in pubs and bars, and 26% more on eating out, than they did in 2022. <\/p>\n\n\n\n<p>With Ember offering a menu of seasonal British produce, Heaney will pffer lunchtime offers on base meals where customers will get a taste of their menu for a fixed price.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large is-resized\"><img decoding=\"async\" width=\"1024\" height=\"512\" loading=\"lazy\" src=\"https:\/\/cardiffjournalism.co.uk\/altcardiff\/wp-content\/uploads\/sites\/13\/2025\/02\/IMG_3782-1024x512.jpg\" alt=\"\" class=\"wp-image-70525\" style=\"width:770px;height:auto\" srcset=\"https:\/\/cardiffjournalism.co.uk\/altcardiff\/wp-content\/uploads\/sites\/13\/2025\/02\/IMG_3782-1024x512.jpg 1024w, https:\/\/cardiffjournalism.co.uk\/altcardiff\/wp-content\/uploads\/sites\/13\/2025\/02\/IMG_3782-300x150.jpg 300w, https:\/\/cardiffjournalism.co.uk\/altcardiff\/wp-content\/uploads\/sites\/13\/2025\/02\/IMG_3782-770x385.jpg 770w, https:\/\/cardiffjournalism.co.uk\/altcardiff\/wp-content\/uploads\/sites\/13\/2025\/02\/IMG_3782-1366x683.jpg 1366w, https:\/\/cardiffjournalism.co.uk\/altcardiff\/wp-content\/uploads\/sites\/13\/2025\/02\/IMG_3782-585x293.jpg 585w, https:\/\/cardiffjournalism.co.uk\/altcardiff\/wp-content\/uploads\/sites\/13\/2025\/02\/IMG_3782-1170x585.jpg 1170w, https:\/\/cardiffjournalism.co.uk\/altcardiff\/wp-content\/uploads\/sites\/13\/2025\/02\/IMG_3782-293x147.jpg 293w, https:\/\/cardiffjournalism.co.uk\/altcardiff\/wp-content\/uploads\/sites\/13\/2025\/02\/IMG_3782-1400x700.jpg 1400w, https:\/\/cardiffjournalism.co.uk\/altcardiff\/wp-content\/uploads\/sites\/13\/2025\/02\/IMG_3782.jpg 1500w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><noscript><img decoding=\"async\" width=\"1024\" height=\"512\" src=\"https:\/\/cardiffjournalism.co.uk\/altcardiff\/wp-content\/uploads\/sites\/13\/2025\/02\/IMG_3782-1024x512.jpg\" alt=\"\" class=\"wp-image-70525\" style=\"width:770px;height:auto\" srcset=\"https:\/\/cardiffjournalism.co.uk\/altcardiff\/wp-content\/uploads\/sites\/13\/2025\/02\/IMG_3782-1024x512.jpg 1024w, https:\/\/cardiffjournalism.co.uk\/altcardiff\/wp-content\/uploads\/sites\/13\/2025\/02\/IMG_3782-300x150.jpg 300w, https:\/\/cardiffjournalism.co.uk\/altcardiff\/wp-content\/uploads\/sites\/13\/2025\/02\/IMG_3782-770x385.jpg 770w, https:\/\/cardiffjournalism.co.uk\/altcardiff\/wp-content\/uploads\/sites\/13\/2025\/02\/IMG_3782-1366x683.jpg 1366w, https:\/\/cardiffjournalism.co.uk\/altcardiff\/wp-content\/uploads\/sites\/13\/2025\/02\/IMG_3782-585x293.jpg 585w, https:\/\/cardiffjournalism.co.uk\/altcardiff\/wp-content\/uploads\/sites\/13\/2025\/02\/IMG_3782-1170x585.jpg 1170w, https:\/\/cardiffjournalism.co.uk\/altcardiff\/wp-content\/uploads\/sites\/13\/2025\/02\/IMG_3782-293x147.jpg 293w, https:\/\/cardiffjournalism.co.uk\/altcardiff\/wp-content\/uploads\/sites\/13\/2025\/02\/IMG_3782-1400x700.jpg 1400w, https:\/\/cardiffjournalism.co.uk\/altcardiff\/wp-content\/uploads\/sites\/13\/2025\/02\/IMG_3782.jpg 1500w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/noscript><figcaption class=\"wp-element-caption\">Ember will open its doors on 6 December. Credits: Maleeha Suhail<\/figcaption><\/figure>\n\n\n\n<p>The interior of Ember is designed by Sophie Pascoe, the founder of Studio Severn, which is an interior design company.&nbsp;<\/p>\n\n\n\n<p>The overall interior design is kept very minimalist and uses neutral tones to provide a calm and relaxed environment throughout the <a href=\"https:\/\/cardiffjournalism.co.uk\/altcardiff\/2022\/12\/06\/cardiffs-food-industry-encourages-eating-out-in-the-cost-of-living-crisis\/\">restaurant.<\/a><\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p>It&#8217;s just an exciting opportunity for both of us really to kind of combine our passions.<\/p>\n<\/blockquote>\n\n\n\n<p>In a statement given to Business Wales, Kilick said: \u201cEmber will be offering a regularly changing seasonal menu, so we\u2019ve been working hard on the first one ready for opening and can\u2019t wait for people to come.\u201d&nbsp;<\/p>\n\n\n\n<div class=\"wp-block-cover\"><span aria-hidden=\"true\" class=\"wp-block-cover__background has-background-dim\"><\/span><img decoding=\"async\" width=\"1280\" height=\"853\" loading=\"lazy\" class=\"wp-block-cover__image-background wp-image-70526\" alt=\"\" src=\"https:\/\/cardiffjournalism.co.uk\/altcardiff\/wp-content\/uploads\/sites\/13\/2025\/02\/spring-roll-6760871_1280.jpg\" data-object-fit=\"cover\" srcset=\"https:\/\/cardiffjournalism.co.uk\/altcardiff\/wp-content\/uploads\/sites\/13\/2025\/02\/spring-roll-6760871_1280.jpg 1280w, https:\/\/cardiffjournalism.co.uk\/altcardiff\/wp-content\/uploads\/sites\/13\/2025\/02\/spring-roll-6760871_1280-300x200.jpg 300w, https:\/\/cardiffjournalism.co.uk\/altcardiff\/wp-content\/uploads\/sites\/13\/2025\/02\/spring-roll-6760871_1280-1024x682.jpg 1024w, https:\/\/cardiffjournalism.co.uk\/altcardiff\/wp-content\/uploads\/sites\/13\/2025\/02\/spring-roll-6760871_1280-770x513.jpg 770w, https:\/\/cardiffjournalism.co.uk\/altcardiff\/wp-content\/uploads\/sites\/13\/2025\/02\/spring-roll-6760871_1280-1152x768.jpg 1152w, https:\/\/cardiffjournalism.co.uk\/altcardiff\/wp-content\/uploads\/sites\/13\/2025\/02\/spring-roll-6760871_1280-1155x770.jpg 1155w, https:\/\/cardiffjournalism.co.uk\/altcardiff\/wp-content\/uploads\/sites\/13\/2025\/02\/spring-roll-6760871_1280-370x247.jpg 370w, https:\/\/cardiffjournalism.co.uk\/altcardiff\/wp-content\/uploads\/sites\/13\/2025\/02\/spring-roll-6760871_1280-293x195.jpg 293w\" sizes=\"auto, (max-width: 1280px) 100vw, 1280px\" \/><noscript><img decoding=\"async\" width=\"1280\" height=\"853\" class=\"wp-block-cover__image-background wp-image-70526\" alt=\"\" src=\"https:\/\/cardiffjournalism.co.uk\/altcardiff\/wp-content\/uploads\/sites\/13\/2025\/02\/spring-roll-6760871_1280.jpg\" data-object-fit=\"cover\" srcset=\"https:\/\/cardiffjournalism.co.uk\/altcardiff\/wp-content\/uploads\/sites\/13\/2025\/02\/spring-roll-6760871_1280.jpg 1280w, https:\/\/cardiffjournalism.co.uk\/altcardiff\/wp-content\/uploads\/sites\/13\/2025\/02\/spring-roll-6760871_1280-300x200.jpg 300w, https:\/\/cardiffjournalism.co.uk\/altcardiff\/wp-content\/uploads\/sites\/13\/2025\/02\/spring-roll-6760871_1280-1024x682.jpg 1024w, https:\/\/cardiffjournalism.co.uk\/altcardiff\/wp-content\/uploads\/sites\/13\/2025\/02\/spring-roll-6760871_1280-770x513.jpg 770w, https:\/\/cardiffjournalism.co.uk\/altcardiff\/wp-content\/uploads\/sites\/13\/2025\/02\/spring-roll-6760871_1280-1152x768.jpg 1152w, https:\/\/cardiffjournalism.co.uk\/altcardiff\/wp-content\/uploads\/sites\/13\/2025\/02\/spring-roll-6760871_1280-1155x770.jpg 1155w, https:\/\/cardiffjournalism.co.uk\/altcardiff\/wp-content\/uploads\/sites\/13\/2025\/02\/spring-roll-6760871_1280-370x247.jpg 370w, https:\/\/cardiffjournalism.co.uk\/altcardiff\/wp-content\/uploads\/sites\/13\/2025\/02\/spring-roll-6760871_1280-293x195.jpg 293w\" sizes=\"(max-width: 1280px) 100vw, 1280px\" \/><\/noscript><div class=\"wp-block-cover__inner-container is-layout-flow wp-block-cover-is-layout-flow\">\n<p class=\"has-text-align-center has-luminous-vivid-orange-color has-text-color has-link-color has-large-font-size wp-elements-dcaacb5d969e6b37736f02b20e7ce7c7\"><em><strong>Heaney and Kilick\u2019s Selections<\/strong><\/em><\/p>\n\n\n\n<p class=\"has-text-align-center has-luminous-vivid-orange-color has-text-color has-link-color wp-elements-673910c3274d61ebd75cdda830d83304\"><strong><em>Anchovy and chilli&nbsp;<\/em><\/strong><\/p>\n\n\n\n<p class=\"has-text-align-center has-luminous-vivid-orange-color has-text-color has-link-color wp-elements-613289dd987312c8e82cc711f1c280d4\"><strong><em>Braised British veal shank with saffron risotto<\/em><\/strong><\/p>\n\n\n\n<p class=\"has-text-align-center has-luminous-vivid-orange-color has-text-color has-link-color wp-elements-208ef7640a0c4342203e478482f0cd34\"><strong><em>A hand-made linguine with Penclawdd cockles&nbsp;<\/em><\/strong><\/p>\n\n\n\n<p class=\"has-text-align-center has-luminous-vivid-orange-color has-text-color has-link-color wp-elements-26c945160a7e96a211454a878742d558\"><strong><em>Roasted, hand-dived XL Orkney scallop with crispy pig\u2019s head&nbsp;<\/em><\/strong><\/p>\n<\/div><\/div>\n\n\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>David Kilick and Tommy Heaney will launch Ember in trendy Pontcanna amid the 17% decline in Wales\u2019 hospitality industry since 2023 With the recent decline in Wales\u2019 hospitality industry, high-end restaurants have been closing down since the pandemic. A new restaurant in the heart of Pontcanna focuses on providing a menu consisting of seasonal British produce, fresh pasta, breads, butchery and in-house charcuterie. Long time friends David Kilick and Tommy Heaney are partnering together to open Ember on 6 December. [&hellip;]<\/p>\n","protected":false},"author":1199,"featured_media":69305,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[7935],"tags":[8179,22,8178,211],"coauthors":[8085],"class_list":["post-69289","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-work-life","tag-charcuterie","tag-food-2","tag-high-end-restaurants","tag-wales"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.2 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Two chefs to open a restaurant after decline in high-end restaurants<\/title>\n<meta name=\"description\" content=\"David Kilick and Tommy Heaney launch Ember in Cardiff in December, amid the 17% decline in Wales\u2019 hospitality industry in 2023\" 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