New @michelinguide plaque day @gorserestaurant
Immensely grateful to everyone who has helped to make our continued recognition by Michelin possible, from our wonderful staff to our suppliers and loyal guests. We continue to push to improve to be the best we can be and look forward to many more years here in Pontcanna.
We are looking for talented and ambitious people to join the team at Gorse. Both front and back of house roles to be considered at all levels. Good experience working in quality establishments is required for the role, as well as enthusiasm, dedication and desire to progress within the industry. Join us as we look to push to the next level. Get in touch via [email protected] if interest with a CV and a bit about yourself. We look forward to hearing from you.
Scallop, smoked cream, fig leaf and preserved green strawberry and gooseberry from last Summer.
We have a few tables available for dinner on Wednesday and Thursday evening this week. To make a booking please head to the reservations page on our website. We look forward to welcoming you.
Salted buttermilk, toasted hay, rhubarb and lavender. The first of the desserts that sit at the end of our signature menu.
At the base of the bowl are two jams. The first is made out of caramelised egg yolk and sitting on top of that, a jam made out of forced rhubarb infused with lavender. On the very top, a scoop of salted buttermilk ice cream, tied together with a toasted hay cream.
Bookings for June are now open via the reservations page on our website.
We are on the look out for front of house professionals to join the team at Gorse. All roles to be considered, ranging from GM to servers to assistant sommeliers. We are after someone who is highly motivated, ambitious and determined to deepen their knowledge and advance within the industry while providing world class service for our guests.
We are offering fantastic rates of pay as well as a four day working week. Please get in touch via [email protected] if interested in a role with us. We look forward to hearing from you.
We are looking for more talented people to join the team at Gorse. We currently have vacancies in the kitchen as well as front of house. In this instance we are looking for people with strong experience working in very good establishments to help push us to the next level. We are looking for people who are enthusiastic, ambitious and determined to progress within the industry. If interested please get in touch via [email protected] in the first instance. We look forward to hearing from you.
Dydd Gŵyl Dewi hapus 🏴
Bookings for June are now open via the reservations page on our website. We are excited to be able to share that from June we will also be offering our signature menu at lunchtime as well as at dinner. We look forward to welcoming you to Gorse soon.
We are expanding our team and looking for another chef to help take us to the next level. The ideal candidate will be ambitious, enthusiastic and highly motivated to further their career within the industry. Experience working in good quality establishments over a number of years is a must for this role.
If interested please get in touch via [email protected] with your CV and a bit about yourself. We look forward to hearing from you.
Organic swede from Pawel roasted in Afon Mêl honey with sweet chestnut and truffle.
Getting the most out of beautiful root vegetables at the moment as we start to move in to Spring.
We are entering the last week of our latest deer serving. It is featured here alongside some spiced beetroot, pickled bilberry and beautiful seasonal brassicas. All tied together with a fairly classic deer sauce finished with smoked pepper and juniper.
As the first signs of Spring start to appear, from next week we head on to aged Welsh beef rib with wild garlic and mustard.
Michelin star retained for another year.
Humbled, honoured and privileged. Thanks to everyone who has passed through our doors over the last 18 months, it means the world to us.
