Cardiff pizzeria Dusty Knuckle has announced plans for a brand new city-centre restaurant, to open in Spring 2019.
The plan is to transform the former warden’s bungalow on the edge of Sophia Gardens into a brand-new 100 cover eatery, complete with open kitchen, fire pits, and an in-house bakery. The 650sq ft bungalow is a well-known Cardiff landmark, and is passed by thousands of pedestrians and motorists each day.
[aoa id=”1″]
Following a complete renovation of the existing structure which looks out onto Cowbridge Road East, when it opens the warden’s house will give the Dusty Knuckle team a chance to go beyond their trusted stable of award-winning pizzas.
As purveyors of the ‘Slow Food’ movement, Dusty Knuckle are keen to encourage people to reconnect with their food and ask how it has made its journey from farm to fork. The concept means the menu will feature well-sourced, seasonal plates and ingredient led dishes, prepared in an open kitchen where customers will be able to watch the chefs prepare food over fire.
[/aoa]
Dusty Knuckle founder Phill Lewis said that he is working towards an estimated opening date of March 2019, but highlighted the huge task ahead.
Phill said:
“The inside of the warden’s house looks like a time capsule. Nothing has been touched or changed for years, so there is a huge amount of work to be done to turn it into a working restaurant. It’s going to be all-hands on deck for the foreseeable, but we can’t wait to bring our vision for this amazing building to life, and to become part of the growing independent restaurant scene in the city centre.”
The new warden’s house restaurant will be an addition to the Dusty Knuckle portfolio; their existing outpost at the Printhaus in Canton will continue to run, and the street-food arm of the business (catering for events, festivals etc.) will also continue. A weekend pitch at Ogmore beach will also be serving Dusty Knuckle pizzas every Sunday (weather permitting).
This news comes hot off the heels of Dusty Knuckle winning ‘People’s Favourite Restaurant’ at the Sustainable Restaurant Association’s Food Made Good awards last month.
