People
Nia writes the list and trains everyone who stands behind the bar. Huw owns the room, books the trio and answers every hire email. Leo cuts the ice and teaches the masterclasses. Four others on the floor keep the forty seats turning.
Nia bartended in London and Edinburgh for a decade and came home to Cardiff to open the Still with Huw in 2017. She writes the list four times a year, makes the cordials and shrubs on Monday afternoons, and trains everyone who stands behind the bar to make a Martini exactly the same way she does.
Huw ran a record shop in the arcade for twelve years and took the lease next door when the piano came with it. He books the Thursday trio, handles every private hire enquiry himself, chooses the records on Vinyl Sundays, and is the reason the bar has forty seats and not sixty.
Leo started as a barback in 2019 and now cuts the ice, runs the Sunday masterclasses and makes the drink you photograph. He is the one who will tell you, honestly, that the house gin is fine in that drink and to save the premium pour for the Martini.
How we work
A Martini is six to one, stirred, with a twist unless you say olive. A Negroni is equal parts. A Daiquiri has three ingredients. We do not improve the classics; we make them.
Tuesday to Thursday from 5 to 7 the classics are £8. Same drink, same ice, same glass, before the room fills up.
Every drink has its price on the list and the list is on this site. Service is not added; tip the person who made it if you want to, and they keep it.
Four drinks with no alcohol that took as long to work out as the ones with, and a low-alcohol spritz. Not a lime and soda with a straw.
Forty seats, so Thursdays to Saturdays need a booking. The back room seats sixteen with no hire fee against a minimum spend; the whole bar is yours on a Monday. Eighteen and over after 5pm.