{"id":87132,"date":"2025-02-20T16:07:21","date_gmt":"2025-02-20T16:07:21","guid":{"rendered":"https:\/\/cardiffjournalism.co.uk\/intercardiff\/?p=87132"},"modified":"2025-02-21T15:36:52","modified_gmt":"2025-02-21T15:36:52","slug":"cardiff-earns-its-first-michelin-star-in-less-than-a-year-after-its-opening","status":"publish","type":"post","link":"https:\/\/cardiffjournalism.co.uk\/intercardiff\/business-culture\/cardiff-earns-its-first-michelin-star-in-less-than-a-year-after-its-opening","title":{"rendered":"Cardiff restaurant earns first Michelin star within an year of its opening"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">Is Cardiff\u2019s food scene finally getting the recognition it deserves and does this spell a bright future for Cardiff\u2019s foodie Scene?<\/h2>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1000\" height=\"562\" loading=\"lazy\" src=\"https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2025\/02\/tyhy.jpg\" alt=\"\" class=\"wp-image-87224\" srcset=\"https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2025\/02\/tyhy.jpg 1000w, https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2025\/02\/tyhy-300x169.jpg 300w, https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2025\/02\/tyhy-770x433.jpg 770w, https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2025\/02\/tyhy-293x165.jpg 293w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><noscript><img decoding=\"async\" width=\"1000\" height=\"562\" src=\"https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2025\/02\/tyhy.jpg\" alt=\"\" class=\"wp-image-87224\" srcset=\"https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2025\/02\/tyhy.jpg 1000w, https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2025\/02\/tyhy-300x169.jpg 300w, https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2025\/02\/tyhy-770x433.jpg 770w, https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2025\/02\/tyhy-293x165.jpg 293w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/><\/noscript><figcaption class=\"wp-element-caption\">Tom Waters, 33, the owner and head chef of Gorse, at his restaurant in Cardiff.<\/figcaption><\/figure>\n\n\n\n<p>In the suburbs of Cardiff\u2019s Pontcanna, stands Gorse. For Tom Waters, the journey to becoming Cardiff\u2019s first ever Michelin-starred restaurant wasn\u2019t an easy one\u2014it was built from years of experience, setbacks, and the desire to put Welsh cuisine on the map.&nbsp;<\/p>\n\n\n\n<p>Mr Waters said he wasn&#8217;t aware of when Michelin star inspectors arrived at the restaurant since everything was so anonymous.&nbsp;&#8220;It was so under the table. They have these undercover inspectors that come in a few times a year,&#8221; he said.&nbsp;<\/p>\n\n\n\n<p>&#8220;They report back to Michelin headquarters and I got an email two weeks ago saying you&#8217;ve been invited to a ceremony, but no details provided.\u201d<\/p>\n\n\n\n<p>Only when Mr Waters heard his and the restaurant\u2019s name being read out during the The MICHELIN Guide Great Britain &amp; Ireland 2025 ceremony, is when he knew that he&#8217;s being awarded with a Michelin star status.&nbsp;<\/p>\n\n\n\n<p>&#8220;It&#8217;s very nerve-wracking but the feeling is indescribable,\u201d said Tom, reflecting on the moment he learned Gorse had received its first Michelin star. \u201cIt was all those years of hard work. You pour everything into it, and to have that kind of recognition is surreal. I think we always thought that we were happy with the way the food was going and how people were receiving it, but yeah, it probably came a little bit earlier than we expected.\u201d&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1000\" height=\"562\" loading=\"lazy\" src=\"https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2025\/02\/rtg-1.jpg\" alt=\"\" class=\"wp-image-87197\" srcset=\"https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2025\/02\/rtg-1.jpg 1000w, https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2025\/02\/rtg-1-300x169.jpg 300w, https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2025\/02\/rtg-1-770x433.jpg 770w, https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2025\/02\/rtg-1-293x165.jpg 293w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><noscript><img decoding=\"async\" width=\"1000\" height=\"562\" src=\"https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2025\/02\/rtg-1.jpg\" alt=\"\" class=\"wp-image-87197\" srcset=\"https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2025\/02\/rtg-1.jpg 1000w, https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2025\/02\/rtg-1-300x169.jpg 300w, https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2025\/02\/rtg-1-770x433.jpg 770w, https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2025\/02\/rtg-1-293x165.jpg 293w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/><\/noscript><figcaption class=\"wp-element-caption\">Tom at The MICHELIN Guide Great Britain &amp; Ireland 2025 ceremony at the Kelvingrove Art Gallery and Museum. Photo credits: Tom&#8217;s Instagram post.<\/figcaption><\/figure>\n\n\n\n<p>The road to Gorse\u2019s Michelin star in just eight months was never easy. The idea of running a pop-up in the first place was daunting, but Tom knew his work would be worth it.&nbsp;<\/p>\n\n\n\n<p>Jane Cook, who worked with Tom for his PR when he first opened the restaurant, remembers how it all started. \u201cIt was a leap of faith,\u201d she said.. \u201cTom had this deep passion for Welsh ingredients, and he was determined to create something special with only local produce. There was so much heart behind it. The pop-up scene was where he started, and it was clear from the very beginning that people were connecting with Tom\u2019s vision.\u201d<\/p>\n\n\n\n<p>Tom Waters\u2019 dream of bringing his vision of Welsh cuisine on the map didn\u2019t start with a grand restaurant plan. It began as a simple pop-up. As Tom recalls, \u201cI\u2019ve been working away for a long time and always had the aim to come back here, to open something in my home city. I never knew it would happen this fast, but it was always my goal.\u201d&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1000\" height=\"563\" loading=\"lazy\" src=\"https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2025\/02\/inte.jpg\" alt=\"\" class=\"wp-image-87233\" srcset=\"https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2025\/02\/inte.jpg 1000w, https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2025\/02\/inte-300x169.jpg 300w, https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2025\/02\/inte-770x434.jpg 770w, https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2025\/02\/inte-293x165.jpg 293w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><noscript><img decoding=\"async\" width=\"1000\" height=\"563\" src=\"https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2025\/02\/inte.jpg\" alt=\"\" class=\"wp-image-87233\" srcset=\"https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2025\/02\/inte.jpg 1000w, https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2025\/02\/inte-300x169.jpg 300w, https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2025\/02\/inte-770x434.jpg 770w, https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2025\/02\/inte-293x165.jpg 293w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/><\/noscript><figcaption class=\"wp-element-caption\">The interior of Gorse thoughtfully created to make diners feel at home. Photo credits: Will Barker and Gorse&#8217;s PR Team.<\/figcaption><\/figure>\n\n\n\n<p>The intimate, open kitchen concept at Gorse allowed diners to witness the process up close, while Tom and his team explained each dish with pride. The space itself, decorated in a calming sage green, felt like an extension of the Welsh landscape.&nbsp;<\/p>\n\n\n\n<p>\u201cThe design was carefully thought out to create a space that was warm and welcoming,\u201d said Tom. \u201cIt\u2019s about making people feel somewhere at home as they walk in,\u201d said Tom.&nbsp;<\/p>\n\n\n\n<p>Gorse\u2019s name, derived from the gorse flower that Tom fondly remembered from childhood trips to Tenby, was more than just a name. It was a symbol of the connection Tom had to his homeland. \u201cIt\u2019s always been about celebrating what Wales has to offer. It\u2019s personal; it\u2019s a reflection of who I am,\u201d said Tom.<\/p>\n\n\n\n<p>\u201cFor Jane, the Michelin recognition was a proud moment, not just for Tom but for the whole city of Cardiff. \u201cIt felt like Cardiff was finally getting the recognition it deserved,\u201d she says. \u201cTom\u2019s hard work, his dedication to Welsh produce, and his ability to balance innovation with tradition, all came together. This wasn\u2019t just a win for Gorse\u2014it was a win for the city and for Welsh food.\u201d<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1000\" height=\"562\" loading=\"lazy\" src=\"https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2025\/02\/pl.jpg\" alt=\"\" class=\"wp-image-87256\" srcset=\"https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2025\/02\/pl.jpg 1000w, https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2025\/02\/pl-300x169.jpg 300w, https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2025\/02\/pl-770x433.jpg 770w, https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2025\/02\/pl-293x165.jpg 293w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><noscript><img decoding=\"async\" width=\"1000\" height=\"562\" src=\"https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2025\/02\/pl.jpg\" alt=\"\" class=\"wp-image-87256\" srcset=\"https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2025\/02\/pl.jpg 1000w, https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2025\/02\/pl-300x169.jpg 300w, https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2025\/02\/pl-770x433.jpg 770w, https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2025\/02\/pl-293x165.jpg 293w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/><\/noscript><figcaption class=\"wp-element-caption\">Gorse is most famous for its Seaweed broth. Photo credits: Will Barker and Gorse&#8217;s PR Team.<\/figcaption><\/figure>\n\n\n\n<p>For Tom, this venture was more than just about the food; it was about honoring his roots. With each dish, Tom invites his diners into his world. From seaweed gathered from C\u00e2r-y-M\u00f4r to Gower Salt Marsh lamb, every ingredient tells a story of Welsh tradition and the purity of local produce.&nbsp;<\/p>\n\n\n\n<p>\u201cEverything here is very microseasonal, so it just sort of depends on the produce we can get hold of every day, every week. So many changes very often. So we&#8217;ve lots of small farmers, growers, fishermen, and artisans, and they basically tell us what&#8217;s best to put on the menu on a weekly or daily basis,\u201d said Tom.&nbsp;<\/p>\n\n\n\n<p>The emotional connection Tom has with his heritage shines through not just in the food but also in the very essence of the restaurant. The intimate dining room, decorated with locally made artworks and a calming sage green color scheme, transports guests into a space where they feel not just welcomed but connected to the story behind each bite.&nbsp;<\/p>\n\n\n\n<p>\u201cI think we&#8217;re quite a small restaurant, and I want people to feel like they are somewhere near home or, in fact, dining at their own house. So it means that we can really focus on the details, I suppose, since we work with some really amazing local produce,\u201d said Tom.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1000\" height=\"563\" loading=\"lazy\" src=\"https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2025\/02\/tom1-2.jpg\" alt=\"\" class=\"wp-image-87258\" srcset=\"https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2025\/02\/tom1-2.jpg 1000w, https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2025\/02\/tom1-2-300x169.jpg 300w, https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2025\/02\/tom1-2-770x434.jpg 770w, https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2025\/02\/tom1-2-293x165.jpg 293w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><noscript><img decoding=\"async\" width=\"1000\" height=\"563\" src=\"https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2025\/02\/tom1-2.jpg\" alt=\"\" class=\"wp-image-87258\" srcset=\"https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2025\/02\/tom1-2.jpg 1000w, https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2025\/02\/tom1-2-300x169.jpg 300w, https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2025\/02\/tom1-2-770x434.jpg 770w, https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2025\/02\/tom1-2-293x165.jpg 293w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/><\/noscript><figcaption class=\"wp-element-caption\">The main team of Gorse who deserves all the credit for it&#8217;s success today.<\/figcaption><\/figure>\n\n\n\n<p>The Michelin Guide praised Gorse not only for its food but also for the experience it offers. The inspectors noted the use of local Welsh produce, like seaweed from C\u00e2r-y-M\u00f4r and Gower Salt Marsh lamb, saying, \u201cEvery composition had been expertly balanced, underscoring Waters\u2019 brilliant understanding of flavors.\u201d It was a recognition that would bring the spotlight to Cardiff\u2019s culinary scene.&nbsp;<\/p>\n\n\n\n<p>When Gorse was awarded its Michelin Star in 2025, it was a defining moment of profound impact on Cardiff\u2019s culinary reputation for both Tom and Cardiff. Waters\u2019 success is more than just a personal milestone.&nbsp;But what does Gorse\u2019s Michelin success mean for Cardiff\u2019s future?&nbsp;<\/p>\n\n\n\n<p>According to Wayne Kamans, a Cardiff and South Wales food blogger, the city has always had great food, but the Michelin Star \u201cputs the city on the fine dining map in a way we haven\u2019t seen before.\u201d Cardiff\u2019s culinary reputation has been built on its strong street food scene, casual dining, and vibrant Indian restaurants, but with Gorse\u2019s star, the city now has a benchmark for high-end dining that others will surely follow.<\/p>\n\n\n\n<p>Kamans believes that Gorse\u2019s success will inspire other chefs and investors to consider opening fine dining restaurants in Cardiff. \u201cWhen one restaurant proves it can be done, others follow,\u201d he said. \u201cIt gives chefs and investors confidence that there\u2019s a demand for high-end dining in Cardiff.\u201d<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1000\" height=\"1000\" loading=\"lazy\" src=\"https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2025\/02\/wer.jpg\" alt=\"\" class=\"wp-image-87265\" srcset=\"https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2025\/02\/wer.jpg 1000w, https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2025\/02\/wer-300x300.jpg 300w, https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2025\/02\/wer-100x100.jpg 100w, https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2025\/02\/wer-770x770.jpg 770w, https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2025\/02\/wer-293x293.jpg 293w, https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2025\/02\/wer-390x390.jpg 390w, https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2025\/02\/wer-585x585.jpg 585w, https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2025\/02\/wer-900x900.jpg 900w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><noscript><img decoding=\"async\" width=\"1000\" height=\"1000\" src=\"https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2025\/02\/wer.jpg\" alt=\"\" class=\"wp-image-87265\" srcset=\"https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2025\/02\/wer.jpg 1000w, https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2025\/02\/wer-300x300.jpg 300w, https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2025\/02\/wer-100x100.jpg 100w, https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2025\/02\/wer-770x770.jpg 770w, https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2025\/02\/wer-293x293.jpg 293w, https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2025\/02\/wer-390x390.jpg 390w, https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2025\/02\/wer-585x585.jpg 585w, https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2025\/02\/wer-900x900.jpg 900w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/><\/noscript><\/figure>\n\n\n\n<p>But while the future is bright, challenges remain. One significant hurdle for Cardiff is the perception that it is still a casual dining city. As Kamans points out, fine dining can be expensive to run, and with the cost of living in mind, it\u2019s not always easy to convince people to book a tasting menu. Yet, as Gorse has shown, when you offer something truly exceptional, people will take notice\u2014and the Michelin Star has played a pivotal role in that.&nbsp;<\/p>\n\n\n\n<p>For locals, Gorse\u2019s Michelin Star has already begun to shift perceptions. As Emma from Pontcanna said, \u201cPlaces like Gorse, Heaneys, and Asador 44 are putting Cardiff on the foodie map.\u201d With more people discovering Cardiff\u2019s emerging fine dining scene, it\u2019s clear that the city is heading in an exciting direction. Food tourism is on the rise, and as Tom Waters\u2019 success story proves, a Michelin star can make a huge difference in drawing people to the city.&nbsp;<\/p>\n\n\n\n<p>Despite the excitement, there are hurdles to overcome. Cardiff\u2019s reputation as a casual dining city, along with economic pressures, could make it difficult for more fine dining restaurants to flourish.&nbsp;<\/p>\n\n\n\n<p>\u201cIn London, you have people earning \u00a3100k, \u00a3200k, \u00a3300k, and \u00a3400k, eating out four times a week. We don\u2019t have that level of wealth in South Wales. That\u2019s just the reality. It also depends on the crowd. And with a potential recession in Cardiff, people are watching their spending. But they still want to splash out for special occasions,\u201d said Jane.<\/p>\n\n\n\n<p>For local diners like Ben from Canton, Gorse\u2019s Michelin recognition signals a shift in the city\u2019s food culture. \u201cIt\u2019s about time Cardiff was recognized for what it has to offer,\u201d he says. \u201cWe\u2019ve got some incredible chefs here, and the more attention we get, the better for all of us.\u201d<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1000\" height=\"562\" loading=\"lazy\" src=\"https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2025\/02\/vcgf-1.jpg\" alt=\"\" class=\"wp-image-87267\" srcset=\"https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2025\/02\/vcgf-1.jpg 1000w, https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2025\/02\/vcgf-1-300x169.jpg 300w, https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2025\/02\/vcgf-1-770x433.jpg 770w, https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2025\/02\/vcgf-1-293x165.jpg 293w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><noscript><img decoding=\"async\" width=\"1000\" height=\"562\" src=\"https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2025\/02\/vcgf-1.jpg\" alt=\"\" class=\"wp-image-87267\" srcset=\"https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2025\/02\/vcgf-1.jpg 1000w, https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2025\/02\/vcgf-1-300x169.jpg 300w, https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2025\/02\/vcgf-1-770x433.jpg 770w, https:\/\/cardiffjournalism.co.uk\/intercardiff\/wp-content\/uploads\/sites\/12\/2025\/02\/vcgf-1-293x165.jpg 293w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/><\/noscript><figcaption class=\"wp-element-caption\">Tom Waters preparing live food for the next set of diners who will start to come in by 6:30pm.<\/figcaption><\/figure>\n\n\n\n<p>As for Tom Waters, the journey is far from over. He remains humble in the face of his success, always striving to improve and showcase the best of Welsh cuisine. <\/p>\n\n\n\n<p>\u201cI\u2019m really thankful for everyone who has supported us over the period of time,\u201d he says, a sentiment that speaks to the heart of what Gorse represents: a community of people coming together to celebrate the richness of Welsh food and culture.&nbsp;<\/p>\n\n\n\n<p>As Gorse continues to grow and thrive, one thing is certain: the story of Tom Waters and his restaurant will be a key chapter in Cardiff\u2019s rising food scene. It\u2019s a symbol of what\u2019s possible when passion meets perseverance\u2014and a sign that the city\u2019s culinary future is brighter than ever.<\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Is Cardiff\u2019s food scene finally getting the recognition it deserves and does this spell a bright future for Cardiff\u2019s foodie Scene?<\/p>\n","protected":false},"author":1236,"featured_media":87128,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[5],"tags":[1351,989,845],"coauthors":[1301],"class_list":["post-87132","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-business-culture","tag-cardiff","tag-food","tag-welsh-culture"],"yoast_head":"<!-- This site is optimized with the Yoast 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