Discover where our top chefs like to eat out

EVEN the best and busiest chefs and restaurant owners have to treat themselves to a dinner out occasionally.

Here, chefs and restaurateurs at some of Cardiff’s best and most popular restaurants reveal where they like to eat out.

They know what they’re talking about – so if you’re looking for recommendations on where to eat out, you could do a lot worse. “Bully’s in Pontcanna is always a restaurant I’d recommend to visiting friends. A real restaurant with passion and knowledge behind it, which shows through in the food and wine, as well as the attentive personal service. I always love hearing Russell’s personal food and wine picks.

“The Potted Pig, round the corner from us in the city, has been a go-to for a good few years now. It’s one of the very few quality independent restaurants in the city, cooking real food. It’s great to have them so close, we bounce off each other well.

“And The Hare and Hounds, in Aberthin. They’re friends of ours and it’s such a refreshing change to find food (and thinking) like this in the Vale of Glamorgan, in our home town.

“It’s what we’ve been crying out for for years. Very focused, pared-back, super-seasonal local cooking, staying strongly to their ethos and not pandering to the masses.

“I’ll always go for one of the sharing slow-cooked dishes if available.” “As well as being a first-class patisserie, for which Cardiff is blessed, I love the full English (or should I say Welsh?) breakfast at Cocorico in Whitchurch Road.

“It always impresses with its Continental twist on the traditional breakfast elements. Laurian, the proprietor, offers truly innovative patisserie and great coffee – it’s just like being in Paris!

“We always call on him to create custom birthday cakes for our team at Purple Poppadom or when we celebrate achievements.

“It is refreshing to have such an authentically independent patisserie in Cardiff.” “One of our ex-chefs has opened the Humble Onion, in Dinas Powys, which we have tried and is the best for me.

“Also, Park House can come up with some good dishes and Bar 44 is a good craic.

“James Sommerin, in Penarth, is great for lunch – I tend to stay away from tasting menus, though.

“Dim sum in Ba Orient down the Bay is normally great and the Riverside Cantonese dim sum are pretty spot on. The decor nowadays isn’t the same as when it opened – I have been going there since I was a nipper.

“Steff, the executive chef for the Knife and Fork company [behind venues like The Conway and The Pilot] always delivers.

“I don’t do chains and I’m very fussy and question everything.

“I believe if you are cooking anything it should be brilliant or you are in the wrong industry.” “We’re just so busy, most of the time we don’t have a chance to go out and have your typical starter, main, bottle of wine-style dinner out.

“I love Cocorico Patisserie as they make everything from scratch and Laurian Veaudour is so talented.

“We are so lucky to have a quality patissiere in Wales, the time, effort, talent and skill level that goes into making their product.

“I can go there for just a coffee, a coffee and cake or one of their lunches. I’ve been there for their supper club pop-up and that’s brilliant too.

“Mrs Madhav’s in Riverside – she must have been there for 20 years at least. And it’s grown from a tiny part of the shop to somewhere where you can sit and drink lassis and eat her delicious bahjees – it’s proper Indian street food.” “I like the Potted Pig for celebrations, due to the quality of food and service, and Bar 44 for the Spanish culture and quality of ingredients, the relaxed dining and super-friendly staff.

“I’m really looking forward to visiting their new restaurant opening called Asador 44 too.” “Most places are closed on a Monday, which is the only day I have off! But for something special it has to be Anand George’s Purple Poppadom – his menu is always amazing and he’s the best chef in Wales.

“Also, because I’ve got four kids, Spit and Sawdust on Newport Road is brilliant. Their burgers are outstanding and you get them with chips for a fiver.

“I don’t know how they do it.”