People
Sioned bought the townhouse in 2013 and writes the menu every Wednesday. Tom runs the room, the list and the back room. Lowri makes the puddings and the cakes. Four cooks, four on the floor, and a washer-up who has been here since the start.
Sioned cooked in Bristol and the Gower before buying the townhouse on the High Street in 2013. She writes the menu every Wednesday after the deliveries, buys the lamb whole from the farm she can see from the back door, and runs a kitchen of four that cooks eight of everything, properly, twice a night.
Tom joined in 2016 from a wine merchant in Cardiff and runs the room and the list: forty bottles, a dozen by the glass, every one drunk with the food before it goes on. He runs the private dining personally, does the wine nights, and will steer you to the cheaper bottle when it is the better match.
Lowri came as an apprentice in 2019 and took over pastry in 2022. The chocolate tart, the crumbles, the oatcakes for the cheese, the Yorkshires on Sunday from her grandmother's recipe, and the wedding cakes for the Monday parties are all hers.
How we work
Forty bottles, a third of them under £35, a dozen by the glass, two Welsh. Written by Tom, who will tell you the £28 bottle is better with your lamb than the £60 one.
Two courses in an hour is the promise at lunch on weekdays, for the people with an afternoon to get back to. Tell us when you sit down.
Two courses £24, three £29, Wednesday to Saturday, from the same kitchen as dinner. The best-value meal in Cowbridge, and the one we are proudest of.
The full allergen matrix is at the door and every dish can be explained by whoever brings it. Coeliac, dairy-free and vegan are cooked for every service, not improvised.
Forty covers, so Fridays, Saturdays and Sundays need a booking. Lunch is two courses for £24, Wednesday to Saturday. The back room seats twelve with no hire fee. The menu changes every Wednesday and is online by noon.