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The Shed

Swansea - Modern Welsh - Restaurant - ££

Cool warehouse dining with a true Welsh heart

Overall Rating: Good

Uniqueness:Does the establishment stand out in the context of the local area? Very Good

Deliciousness:How delicious is the food? Good

Warmth:How warm is the service and the hospitality in general? Good

Strength of recommendation:How enthusiastically and widely would you recommend the establishment? Good

Occupying one end of a former grain store overlooking the steely waters of the Prince of Wales Dock on Swansea’s regenerated waterfront, the Shed emphasises the building's original features including exposed brickwork, cement, tiles and some serious-looking riveted metal pillars. Inside, it's bright and airy, with a theatrical open kitchen taking up most of one wall, counter seating for anyone keen to watch the show and some cool, well-spaced modernist furniture – all overseen by a meticulous front of house team. Executive chef/co-owner Jonathan Woolway is a Swansea boy who decamped to London for a long stint at Fergus Henderson’s St John before returning to his hometown. What he has created here is 'a real asset to the Swansea food scene,' according to one fan. The menu is a hymn to Welsh ingredients, from Pembrokeshire crab and lobster to Gower asparagus and new season's lamb. At times, the food is deceptively simple, but beneath the breezy pres...

Occupying one end of a former grain store overlooking the steely waters of the Prince of Wales Dock on Swansea’s regenerated waterfront, the Shed emphasises the building's original features including exposed brickwork, cement, tiles and some serious-looking riveted metal pillars. Inside, it's bright and airy, with a theatrical open kitchen taking up most of one wall, counter seating for anyone keen to watch the show and some cool, well-spaced modernist furniture – all overseen by a meticulous front of house team. Executive chef/co-owner Jonathan Woolway is a Swansea boy who decamped to London for a long stint at Fergus Henderson’s St John before returning to his hometown. What he has created here is 'a real asset to the Swansea food scene,' according to one fan.

The menu is a hymn to Welsh ingredients, from Pembrokeshire crab and lobster to Gower asparagus and new season's lamb. At times, the food is deceptively simple, but beneath the breezy presentation, individual elements are clearly carefully considered and the cooking is precise.

The influence of St John is evident in the stonking Welsh rarebit (glossy, peppery and punchy) and in nose-to-tail ideas such as pig's spleen rolled with pancetta and sage – its 'black puddingy' richness balanced by celeriac rémoulade and the vinegary notes of cornichon and pickled shallot. Elsewhere, comfortably familiar pies and fish and chips appear alongside the less familiar options. Seafood is an undoubted strength – from excellent cockle croquettes to skate wing with a zingy slaw of fennel, sweet pickled chill and capers or grey mullet with juicy braised Welsh leeks and a perky aïoli.

This is generous, big-hearted food, but do leave room for dessert: fruity bara brith with heritage Teifi cheese, perhaps, or a chocolate and hazelnut choux bun with hazelnut ice cream. The wine list isn't exhaustive but its reach is expansive, with bottles for most pockets and tastes.

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VENUE DETAILS

Unit 1&2 J-Shed, Kings Road

Swansea
SA1 8PLGB

01792 712120

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OTHER INFORMATION

Private dining room, Separate bar, Counter seating, Wheelchair access, Family friendly, Credit card required

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