Sister-pub to the celebrated Hare & Hounds at Aberthin, The Heathcock is on a mission to bring the best of regional Welsh cooking to the quiet Cardiff suburb of Llandaff.
A neighbourhood pub for more than a century, it offers a choice of relaxed dining areas and a new Champagne and oyster bar. Dogs are welcome, but not in the restaurant, and fruit and vegetables are grown in the pub’s kitchen garden.
The seasonal menu changes twice daily under the direction of head chef Dave Killick, who honed his skills at the Hare & Hounds after a grounding in Italian food that’s reflected in his signature dish – braised rabbit pappardelle.
Sharing dishes are a big part of the experience at the Heathcock, bringing the table together, whether it’s a chicken, bacon and leek pie, a slow-cooked lamb shoulder or a whole baked seabass.
To start you might choose Welsh rarebit, Pembrokeshire Oysters or grilled ox heart. Mains could also include pan-fried hake, fennel and Cornish crab or roast Yorkshire grouse, while the pudding menu features a mixed berry souffle and a vanilla crème brulee for two.
