A new restaurant and wine shop is set to open later this year on Kings Road in Canton.
Ogof is being opened by co-owners and local residents Alex Vines, Zanna Clarke and Siôn Iorwerth.
Alex has spent more than a decade cooking in London kitchens including 40 Maltby Street and Rochelle Canteen, followed by running his Vines pop-up in venues across Cardiff. He is joined by Siôn, a Carmarthenshire-born wine specialist whose experience includes opening one of Vancouver’s first natural wine bars, and Zanna, who brings a wealth of leadership and customer experience from a career in the arts and charity sector.
Over the past year, Alex has also been channelling his passion for food through Cegin y Bobl – a not-for-profit running cooking programmes for children, teachers and families across Wales. Alongside this, his freelance work for Visit Wales – researching and testing traditional Welsh recipes – has helped to deepen his connection to the nation’s culinary heritage and further shaped the approach he will bring to Ogof.
Alex explained:
“Cooking for me has always been about place; drawing on what’s in season, the growers we work with, and the cultural tapestry of Wales. We are thrilled to have finally picked up the keys and can’t wait to get started on our vision for Ogof – a space that celebrates all of that.”
Guests can expect a focus on seasonal, ingredient-led menus shaped by close relationships with local farmers, growers, and winemakers.
Working in collaboration with Wright's Wines and other independent UK importers, Ogof will offer wines sourced directly from the UK and Europe.
Siôn added:
“We want Ogof to be a casual space where good food and real wines are at the forefront; a place customers return to regularly – be it for lunch, a bottle of wine to take home for dinner, a glass before going on somewhere else, or for those wanting to bed down and eat the entire evening menu with us.”
Zanna said:
“We’ve made our lives here in Cardiff, and in opening Ogof our hope is that it grows into a place people feel proud of and connected to – a small part of the wider story of food and sense of community here.”
