We use cookies to ensure that we give you the best experience on our website. If you continue without changing your settings, we'll assume that you are happy to receive all cookies from this website.
what are cookies?
Tommy Heaney to open first self-funded solo restaurant tomorrow

Tommy Heaney will open his first self-funded solo venture, Heaney’s tomorrow, on Wednesday 10 October, following a six-week pop-up on the site.

Located in Pontcanna in Cardiff, Heaney's has been entirely self-funded via life savings and overwhelming support from Crowd Funding.

Heaney’s will be centred on sharing plates and offer a daily changing menu. Taking an unconventional approach to his menu, Heaney refuses to be ‘tied down’ to the daily pressure of pre-planned menus, preferring instead to decide what to cook on the day, which will allow him to make the most of what’s in season and the availability from his suppliers.

An additional mezzanine floor which can accommodate a further 30 covers will take the form of a cocktail bar, ideal for pre and post dinner drinks. A large table for up to 10 guests will also be available to book for private parties or provide a fun, sharing table for willing diners.

A self-taught chef, Heaney started his culinary career in America where he started washing dishes, but soon found himself running the pass in his Uncle’s restaurants, Legends in Maryland. With a clear ambition to become Head Chef as fast as possible, Tommy quickly achieved this and with mission accomplished he decided to take a break from cooking all together.

Lured back into the kitchen five years later, the chef ran Restaurant Tommy Heaney at The Great House in Bridgend for four years. He took full advantage of the creative freedom he was given to develop his own menu and bettered his cooking via various self-initiated ‘stages’ in London’s leading kitchens, including Daboous and le champignon sauvage.

Rave reviews for the restaurant and an invitation to appear on Great British Menu quickly followed and Heaney’s reputation as one of the UK’s most exciting culinary talents was secured.