{"id":59260,"date":"2022-01-18T14:09:25","date_gmt":"2022-01-18T14:09:25","guid":{"rendered":"https:\/\/cardiffjournalism.co.uk\/thecardiffian\/?p=59260"},"modified":"2022-01-19T22:18:46","modified_gmt":"2022-01-19T22:18:46","slug":"chef-who-trained-under-gordon-ramsey-opens-new-restaurant-in-pontcanna","status":"publish","type":"post","link":"https:\/\/cardiffjournalism.co.uk\/thecardiffian\/2022\/01\/18\/chef-who-trained-under-gordon-ramsey-opens-new-restaurant-in-pontcanna\/","title":{"rendered":"Chef who trained under Gordon Ramsay opens new restaurant in Pontcanna"},"content":{"rendered":"\n<h4 class=\"wp-block-heading\">Lee Skeet hopes his first permanent venue, Cora, will become Cardiff&#8217;s best<\/h4>\n\n\n\n<p>A CHEF from Cardiff Bay has opened&nbsp;<em>Cora&nbsp;<\/em>above Pontcanna\u2019s Milkwood Caf\u00e9, with the aim of it becoming Cardiff\u2019s best restaurant.&nbsp;<\/p>\n\n\n\n<p>Following his training, Lee Skeet, 35, became the head chef at Hedone, London,&nbsp;which at the time held a Michelin star and was ranked among the world\u2019s best restaurants.&nbsp;<\/p>\n\n\n\n<p>The acclaimed chef aims to secure the first Michelin Star restaurant in Cardiff through the refinement of his food, front of house service and wine selection.<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-full is-resized\"><img decoding=\"async\" loading=\"lazy\" src=\"https:\/\/cardiffjournalism.co.uk\/thecardiffian\/wp-content\/uploads\/sites\/9\/2022\/01\/928111AF-24CE-442C-8349-A88239303A46.jpeg\" alt=\"\" class=\"wp-image-59269\" width=\"504\" height=\"504\" srcset=\"https:\/\/cardiffjournalism.co.uk\/thecardiffian\/wp-content\/uploads\/sites\/9\/2022\/01\/928111AF-24CE-442C-8349-A88239303A46.jpeg 910w, https:\/\/cardiffjournalism.co.uk\/thecardiffian\/wp-content\/uploads\/sites\/9\/2022\/01\/928111AF-24CE-442C-8349-A88239303A46-300x300.jpeg 300w, https:\/\/cardiffjournalism.co.uk\/thecardiffian\/wp-content\/uploads\/sites\/9\/2022\/01\/928111AF-24CE-442C-8349-A88239303A46-100x100.jpeg 100w, https:\/\/cardiffjournalism.co.uk\/thecardiffian\/wp-content\/uploads\/sites\/9\/2022\/01\/928111AF-24CE-442C-8349-A88239303A46-770x770.jpeg 770w, https:\/\/cardiffjournalism.co.uk\/thecardiffian\/wp-content\/uploads\/sites\/9\/2022\/01\/928111AF-24CE-442C-8349-A88239303A46-293x293.jpeg 293w, https:\/\/cardiffjournalism.co.uk\/thecardiffian\/wp-content\/uploads\/sites\/9\/2022\/01\/928111AF-24CE-442C-8349-A88239303A46-390x390.jpeg 390w, https:\/\/cardiffjournalism.co.uk\/thecardiffian\/wp-content\/uploads\/sites\/9\/2022\/01\/928111AF-24CE-442C-8349-A88239303A46-585x585.jpeg 585w, https:\/\/cardiffjournalism.co.uk\/thecardiffian\/wp-content\/uploads\/sites\/9\/2022\/01\/928111AF-24CE-442C-8349-A88239303A46-900x900.jpeg 900w\" sizes=\"auto, (max-width: 504px) 100vw, 504px\" \/><noscript><img decoding=\"async\" src=\"https:\/\/cardiffjournalism.co.uk\/thecardiffian\/wp-content\/uploads\/sites\/9\/2022\/01\/928111AF-24CE-442C-8349-A88239303A46.jpeg\" alt=\"\" class=\"wp-image-59269\" width=\"504\" height=\"504\" srcset=\"https:\/\/cardiffjournalism.co.uk\/thecardiffian\/wp-content\/uploads\/sites\/9\/2022\/01\/928111AF-24CE-442C-8349-A88239303A46.jpeg 910w, https:\/\/cardiffjournalism.co.uk\/thecardiffian\/wp-content\/uploads\/sites\/9\/2022\/01\/928111AF-24CE-442C-8349-A88239303A46-300x300.jpeg 300w, https:\/\/cardiffjournalism.co.uk\/thecardiffian\/wp-content\/uploads\/sites\/9\/2022\/01\/928111AF-24CE-442C-8349-A88239303A46-100x100.jpeg 100w, https:\/\/cardiffjournalism.co.uk\/thecardiffian\/wp-content\/uploads\/sites\/9\/2022\/01\/928111AF-24CE-442C-8349-A88239303A46-770x770.jpeg 770w, https:\/\/cardiffjournalism.co.uk\/thecardiffian\/wp-content\/uploads\/sites\/9\/2022\/01\/928111AF-24CE-442C-8349-A88239303A46-293x293.jpeg 293w, https:\/\/cardiffjournalism.co.uk\/thecardiffian\/wp-content\/uploads\/sites\/9\/2022\/01\/928111AF-24CE-442C-8349-A88239303A46-390x390.jpeg 390w, https:\/\/cardiffjournalism.co.uk\/thecardiffian\/wp-content\/uploads\/sites\/9\/2022\/01\/928111AF-24CE-442C-8349-A88239303A46-585x585.jpeg 585w, https:\/\/cardiffjournalism.co.uk\/thecardiffian\/wp-content\/uploads\/sites\/9\/2022\/01\/928111AF-24CE-442C-8349-A88239303A46-900x900.jpeg 900w\" sizes=\"(max-width: 504px) 100vw, 504px\" \/><\/noscript><figcaption><strong>Food made by Lee Skeet.<\/strong><\/figcaption><\/figure><\/div>\n\n\n\n<p>Lee suffered a serious accident in 2017 resulting in a four-year break from cooking professionally, until the coronavirus pandemic left him with no option but to return to the kitchen.<\/p>\n\n\n\n<p>Beginning with just one table in his living room, Lee restarted his career with the Bones Supper Club which quickly became one of Cardiff\u2019s most sought-after dinner reservation locations.&nbsp;<\/p>\n\n\n\n<p>The restaurant is named after his four-year-old daughter, Cora, in the hopes of showing his children what hard work can achieve. He said: \u201cI named the restaurant after my daughter because every single minute of hard work I do is for her and my son.<\/p>\n\n\n\n<p>\u201cI wanted to name it after what I love. I also want to show her what she can achieve because where I started from to where we are now most people would find unbelievable.\u201d&nbsp;<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large is-resized\"><img decoding=\"async\" loading=\"lazy\" src=\"https:\/\/cardiffjournalism.co.uk\/thecardiffian\/wp-content\/uploads\/sites\/9\/2022\/01\/2AD2EE7E-CD76-4E6B-B3E6-7B238C1FFD15-1-1024x1024.jpeg\" alt=\"\" class=\"wp-image-59270\" width=\"510\" height=\"510\" srcset=\"https:\/\/cardiffjournalism.co.uk\/thecardiffian\/wp-content\/uploads\/sites\/9\/2022\/01\/2AD2EE7E-CD76-4E6B-B3E6-7B238C1FFD15-1-1024x1024.jpeg 1024w, https:\/\/cardiffjournalism.co.uk\/thecardiffian\/wp-content\/uploads\/sites\/9\/2022\/01\/2AD2EE7E-CD76-4E6B-B3E6-7B238C1FFD15-1-300x300.jpeg 300w, https:\/\/cardiffjournalism.co.uk\/thecardiffian\/wp-content\/uploads\/sites\/9\/2022\/01\/2AD2EE7E-CD76-4E6B-B3E6-7B238C1FFD15-1-100x100.jpeg 100w, https:\/\/cardiffjournalism.co.uk\/thecardiffian\/wp-content\/uploads\/sites\/9\/2022\/01\/2AD2EE7E-CD76-4E6B-B3E6-7B238C1FFD15-1-770x770.jpeg 770w, https:\/\/cardiffjournalism.co.uk\/thecardiffian\/wp-content\/uploads\/sites\/9\/2022\/01\/2AD2EE7E-CD76-4E6B-B3E6-7B238C1FFD15-1-293x293.jpeg 293w, https:\/\/cardiffjournalism.co.uk\/thecardiffian\/wp-content\/uploads\/sites\/9\/2022\/01\/2AD2EE7E-CD76-4E6B-B3E6-7B238C1FFD15-1-390x390.jpeg 390w, https:\/\/cardiffjournalism.co.uk\/thecardiffian\/wp-content\/uploads\/sites\/9\/2022\/01\/2AD2EE7E-CD76-4E6B-B3E6-7B238C1FFD15-1-585x585.jpeg 585w, https:\/\/cardiffjournalism.co.uk\/thecardiffian\/wp-content\/uploads\/sites\/9\/2022\/01\/2AD2EE7E-CD76-4E6B-B3E6-7B238C1FFD15-1-900x900.jpeg 900w, https:\/\/cardiffjournalism.co.uk\/thecardiffian\/wp-content\/uploads\/sites\/9\/2022\/01\/2AD2EE7E-CD76-4E6B-B3E6-7B238C1FFD15-1.jpeg 1077w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><noscript><img decoding=\"async\" src=\"https:\/\/cardiffjournalism.co.uk\/thecardiffian\/wp-content\/uploads\/sites\/9\/2022\/01\/2AD2EE7E-CD76-4E6B-B3E6-7B238C1FFD15-1-1024x1024.jpeg\" alt=\"\" class=\"wp-image-59270\" width=\"510\" height=\"510\" srcset=\"https:\/\/cardiffjournalism.co.uk\/thecardiffian\/wp-content\/uploads\/sites\/9\/2022\/01\/2AD2EE7E-CD76-4E6B-B3E6-7B238C1FFD15-1-1024x1024.jpeg 1024w, https:\/\/cardiffjournalism.co.uk\/thecardiffian\/wp-content\/uploads\/sites\/9\/2022\/01\/2AD2EE7E-CD76-4E6B-B3E6-7B238C1FFD15-1-300x300.jpeg 300w, https:\/\/cardiffjournalism.co.uk\/thecardiffian\/wp-content\/uploads\/sites\/9\/2022\/01\/2AD2EE7E-CD76-4E6B-B3E6-7B238C1FFD15-1-100x100.jpeg 100w, https:\/\/cardiffjournalism.co.uk\/thecardiffian\/wp-content\/uploads\/sites\/9\/2022\/01\/2AD2EE7E-CD76-4E6B-B3E6-7B238C1FFD15-1-770x770.jpeg 770w, https:\/\/cardiffjournalism.co.uk\/thecardiffian\/wp-content\/uploads\/sites\/9\/2022\/01\/2AD2EE7E-CD76-4E6B-B3E6-7B238C1FFD15-1-293x293.jpeg 293w, https:\/\/cardiffjournalism.co.uk\/thecardiffian\/wp-content\/uploads\/sites\/9\/2022\/01\/2AD2EE7E-CD76-4E6B-B3E6-7B238C1FFD15-1-390x390.jpeg 390w, https:\/\/cardiffjournalism.co.uk\/thecardiffian\/wp-content\/uploads\/sites\/9\/2022\/01\/2AD2EE7E-CD76-4E6B-B3E6-7B238C1FFD15-1-585x585.jpeg 585w, https:\/\/cardiffjournalism.co.uk\/thecardiffian\/wp-content\/uploads\/sites\/9\/2022\/01\/2AD2EE7E-CD76-4E6B-B3E6-7B238C1FFD15-1-900x900.jpeg 900w, https:\/\/cardiffjournalism.co.uk\/thecardiffian\/wp-content\/uploads\/sites\/9\/2022\/01\/2AD2EE7E-CD76-4E6B-B3E6-7B238C1FFD15-1.jpeg 1077w\" sizes=\"(max-width: 510px) 100vw, 510px\" \/><\/noscript><figcaption><strong>Owner of Cora, Lee Skeet <\/strong><\/figcaption><\/figure><\/div>\n\n\n\n<p>Cora follows the runaway success of a collaborative pop-up restaurant with Milkwood Caf\u00e9 which sold out 650 tickets within three days of release.&nbsp;<\/p>\n\n\n\n<p>The restaurant will be open from Monday to Friday serving a set tasting menu of seasonal British produce focusing on seafood. <\/p>\n\n\n\n<p>He said: \u201cWhat sets the restaurant apart is the sourcing and focusing on the best quality produce available. Most restaurants don\u2019t focus on that and it\u2019s something I take really seriously.\u201d<\/p>\n\n\n\n<p>Priced at \u00a375, the menu consists of six courses served to just 12 guests each service. He said: \u201cI\u2019m trying to make the best food I can, not the most money. With that number of guests, I can really concentrate on doing my very best.\u201d<\/p>\n\n\n\n<p>\u201cI want to be solely responsible for the food. A chef who has his name on the restaurant but isn\u2019t cooking isn\u2019t a chef and I never want anything to be served unless I made it.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Lee Skeet hopes his first permanent venue, Cora, will become Cardiff&#8217;s 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