Independent neighbourhood favourite Park Side has officially opened its new Bakery & Deli in Lakeside, marking a major next step for the growing Fire & Wine Group. Park Side Bakery & Deli is part of a portfolio which includes Park Side Kitchen, Ballers Pizza, and Bodega in Cardiff, and The Priory Hotel & Restaurant in Caerleon.
Located next to Park Side Kitchen at the Amber Vista development, the new site expands the brand’s offer beyond brunch, coffee and all-day dining, with a dedicated bakery and deli space designed around in-house baking, fresh takeaway food and quality grab-and-go options.
The launch follows Fire & Wine Group’s earlier decision to close Ballers Pizza in the adjoining unit, with the business instead shifting focus towards pop-ups and event-led appearances better suited to the Ballers brand.
Now open, Park Side Bakery & Deli (located between the original Park Side Kitchen and Bodega restaurant) is producing fresh breads, pastries and cakes on site for both the Lakeside venue, and Park Side’s original Heath location. The new unit is also broadening the group’s deli and takeaway offerings for customers seeking high-quality grab & go options throughout the day.
The opening also comes as chef Grady Atkins steps into a new group-wide role, having been promoted to Group Executive Chef. Atkins joined The Priory in Caerleon as head chef in September 2025, bringing more than 30 years of experience across Michelin-starred kitchens, luxury hotels and independent restaurants, and is now overseeing menu development and across the Fire & Wine Group.
Sophie Martinez, co-founder of Park Side and co-owner of the Fire & Wine Group said: “Park Side has had such a lovely response in Lakeside and opening the Bakery & Deli has been a brilliant next step. We’re excited to lean into developing new products in the bakery with the seasons.
She continued: “With Grady now overseeing menu development across Fire & Wine Group, it gives us an opportunity to keep raising the bar across every site, while making sure each brand still has its own distinct feel. We’ll be adding to our dine-in menu soon, with Chef Grady overseeing those changes, and there are some pop-ups and supper clubs in the works, too.”
