The Shed

The citizens of Swansea (and beyond) continue to praise this buzzy restaurant in a former grain store on the city's regenerated waterfront. Inside, original features are offset by bright design flourishes and a theatrical open kitchen – all overseen by a small team of knowledgeable staff. Chef Jonathan Woolway is a Swansea boy who worked at Fergus Henderson’s St John before returning to his hometown; you can see the nose-to-tail influences in his ‘bold, confident and very punchy cooking’ – in fact, his commitment to Welsh seasonal produce is 'a joy to see!’ Cockle croquettes with malt vinegar are a perennial hit but also consider the Gower lamb rissoles with fried egg and brown sauce or the potted Car-y-Mor crab with flatbread. For a real blowout, however, share a mighty lamb, leek and laverbread pie with mint sauce. This is generous, big-hearted food, but do leave room for dessert: fruity bara brith with heritage Teifi cheese, perhaps, or sorrel parfait with blackcurrant compôte. The ‘decent’ wine list features bottles for most pockets and tastes.