Gorse is a modern Welsh restaurant brought to you by Tom Waters. Tom grew up in South Wales, before going on to hone his craft in some of the most prestigious restaurants in the UK.
He landed his first role under acclaimed Welsh chef Bryn Williams at Odette’s, before moving on to the highly-acclaimed two Michelin starred restaurant The Square under legendary chef Phil Howard. Quickly rising through the ranks, Tom then went on to become sous chef at Michelin starred Bonhams in Mayfair.
Most recently, he became part of the leadership team at Heston Blumenthal’s flagship restaurant The Fat Duck in Bray.
After having spent three years working at The Fat Duck, Tom felt the time was right to move back home to realise his ambitions and open his own restaurant in the nation’s capital.
The offering at Gorse is driven by the abundance of incredible produce that Wales and the wider UK has to offer. Combined with exacting technique and attention to detail, Gorse is all about delivering simple, flavour-centric food in an unpretentious and relaxed environment.
We can’t wait to welcome you.