Home

James Sommerin's restaurant is a small, intimate affair that provides an immersive yet warm and friendly experience. As the name implies, it’s staffed almost exclusively by family members, with James and his daughter Georgia working together in the open kitchen. The surprise menu changes regularly and is full of impeccable dishes that make great use of produce provided by local suppliers. Wales should be as proud of this restaurant as any Josh Adams try.

A secret, 'surprise' tasting menu

• The menu isn’t shown in advance; diners receive a sealed envelope on the table containing the 'surprise menu' and can choose to open it or wait. At Home, the dining format is a four-course lunch or an eight-dish tasting for dinner, with no à la carte options.

An immersive, hidden-entry dining experience

• The restaurant uses blacked-out windows and requires guests to ring a front-door bell to enter, creating an intimate, almost secretive atmosphere from the moment you arrive.

A family-run operation with multi-generational involvement

• James Sommerin and his daughter Georgia cook together in the open kitchen, while his wife Louise and daughter Angharad work front-of-house, making Home largely staffed by family members.

Signature Ingredients

• Halibut: A recurring seafood centerpiece at Home, often featured as a refined main, sometimes presented with luxurious accompaniments such as caviar, illustrating the restaurant’s emphasis on pristine, award-winning fish and delicate preparation.
• Caviar: Used as an elevated accent in seafood dishes (notably with halibut), signaling the fine-dining level of luxury and finesse that defines the menu.
• Homemade crab crumpets: A hallmark starter built around crab meat and house-made crab crumpets, highlighting in-house prep, shellfish focus, and the restaurant’s commitment to showcasing local seafood with inventive British-Western techniques.
• Beetroot with feta and mint: A vibrant, earthy starter that showcases produce-driven flavors and a balance of tangy and fresh notes, reflecting the kitchen’s use of bright, seasonal Welsh ingredients.
• Bouillabaisse with white fish and salmon: A seafood-forward dish that demonstrates depth of flavor and a French-influenced technique, using multiple white fish to create a coastal, refined profile.
• Corn-fed chicken mince ravioli with herbs and bacon: An example of British ingredients elevated into pasta courses, combining corn-fed poultry with herbs and smoky bacon for texture and richness.
• Wild mushroom tartlet: A vegetarian-forward dish that highlights foraged or locally sourced mushrooms, underscoring the kitchen’s ability to showcase fungal aromatics and earthy depth.
• Partridge: Represents Welsh countryside produce and seasonal game, illustrating the restaurant’s use of local game and elegant meat preparations.
• Fig-mascarpone dessert: A signature dessert pairing fruit and dairy, demonstrating a balance of sweetness and silky texture in the dessert program.
• Mukrat lime pannacotta: A bright, citrus-forward dessert incorporating lime and a distinctive styling (as described in menus), emphasizing luminous acidity and smooth textures.
• Local Welsh cheeses: A curated cheese cart featuring Welsh cheeses, underscoring a strong emphasis on regional dairy and well-paired cheese courses.