Park House Restaurant is housed in one of Wales most stunning houses, a grade one listed Gothic style mansion house.
The Park House Restaurant & Wine Bar offers a unique, selective fine dining experience. Customers can enjoy Michelin Star quality food, incredible service & over 100 available wines in a Grade 1 listed building. We offer a prestige fine dining experience that can be enjoyed weekly.
“A unique, selective fine dining experience”
Park House is an award-winning French-influenced restaurant and wine bar that was established in 2005. The wealthy Marquess of Bute built the property in 1874, he also commissioned the first of the great docks, which transformed the Cardiff from a sleepy town into a modern, prosperous city.
Food & Drink
At Park House, we are passionate about quality ingredients and seek to emphasise the wonderful aspects of our local Welsh nature with best that France can offer. Our mission is to create dishes that involve texture, flavour, and excitement whilst matching perfectly with our other passion – wine.
Our food style is modern French using classical techniques. We focus on the best of Welsh produce married with the best French produce from Rungis market.
Our passion is not just limited to the food we offer but also the drinks we serve. We truly believe that a perfect wine match not only elevates the dish but also the wine. Wine and food matching is at the core of what we do, and over the last ten years we have built one of the finest cellars in the UK. This enables us to offer multiple wine matches to every dish we serve.
Head Chef, Matt Waldron
Matt started his career in a small country house hotel named The Glen yr Afon in Usk, completing his apprenticeship in cooking. His interest in food science lead him to complete a degree in culinary arts and food science in The University of West London. Staying in London Matt worked his way through some very established restaurants with Helene Darroze at The Connaught Hotel being his most influential. During this time he was part of the team that achieved 2 Michelin stars. Working so closely with Helene influenced Matt greatly, her philosophy of using the very best seasonal products and treating them with respect and care has become a bedrock of Matts cooking style.
After two and half years there it was time to come back to Wales. Working as Sous chef at Restaurant James Sommerin in Penarth from the opening of the restaurant until it gaioned a Michelin Star taught him a lot about running a restaurant and all that comes with the territory. After completing his time there, he then moved on to work for Gareth Ward at Ynyshir, which holds a Michelin Star and 5 AA Rosettes.
In Autumn 2018 Matt was appointed Head Chef of Park House and we are delighted to have found a chef who shares our vision and we look forward to the exciting journey ahead.
Matts style of cooking is based on exquisite flavour using Welsh produce from the coast and off the mountains. He has cultivated strong relationships with farmers and works closely with small local suppliers which gives him the ability to handpick the produce to ensure it’s the best he can get his hands on.