The Potted Pig

“Our aim is to educate our diners through food and drink. Both our food and wine menus are innovative and different, while always conscious to complement the other. In regard to our food menu, we will only use what’s in season and of the highest quality and, of course, local. This allows our menu to be ever-changing and exciting. We source our wines from independent suppliers, ensuring there is an exclusivity to our list. Cardiff has some fantastic wild produce to offer that’s ours for the picking, particularly rhubarb and wild garlic!”

Pork, cooked more than half a dozen different ways, including confit pork shoulder and belly (which takes four days to make); whole ham hock; and whole suckling pig that will feed a group.

Great effort is made at this wonderful place to keep staff fully on top of all there is to know about the food and drink on offer, which includes the little known (by us) fact that gin pairs beautifully with pork. So they stock thirty-six different kinds (and were doing so long before the recent gin boom) including five small-batch Welsh gins. Love it.

“The Potted Pig, located in reconditioned, brick-lined bank vaults, is a jewel. They describe their food as British, with an occasional nod to French classics in one direction and New York grills in the other, and that just about does it. It is solid, gutsy food without dogma and with quite a lot of pig.” –Jay Rayner, The Guardian