And now in its second week, the sold-out 2026 Cardiff Wine Passport is encouraging people to explore the city’s independent venues one glass at a time.
But what’s it like being one of the venues operating in such a bustling city summer? We asked some of the people behind this year’s Cardiff Wine Passport venues what independents bring to Cardiff, what it is like being part of the city during such a busy few months – and, most importantly, what their dream dinner, drinks and gig combo would be!
PARALLEL
Harrison Standley, Head Waiter
Best known for: Carrots, hospitality and memorable experiences.
What does Parallel bring to Cardiff?
Fine dining can feel like a pretentious sport. Parallel makes it accessible, combining brilliant local produce and contemporary cooking with relaxed, personalised hospitality – no white tablecloths required.
Dream dinner, drinks and gig?
Confit garlic flatbread and whipped feta at Parallel, followed by Sade performing at Cardiff Castle – the most distinctly Welsh venue in the city.
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KHIONE SICILIAN DELICATESSEN
Gloria Arcerito, Founder and Owner
Best known for: Bringing the flavours, traditions and warm hospitality of Sicily to the heart of Cardiff.
What do independents bring to Cardiff?
Independent businesses give a city its soul. At Khione, we work directly with small Sicilian producers, sharing not just exceptional food and wine but the stories and traditions behind them. We want everyone who visits us to feel at home.
Dream dinner, drinks and gig?
A long dinner with close friends, a great bottle of Sicilian wine and Zucchero or Mario Biondi live.
LOWKEY
Alexander Taylor, Owner and Operator
Best known for: Chilled-out vibes, carefully considered cocktails and great service.
What do independents bring to Cardiff?
Personality. Independents can make every element – from the service and drinks to the decor – feel considered, individual and genuinely their own. Competing with the chains is challenging, but once you win Cardiff customers over, they are fiercely loyal.
Dream dinner, drinks and gig?
Slightly too much food at Curado, a drink at Picton & Co, live comedy at Glee Club and a freezer Martini at Lowkey.
DAFFODIL
Jenny Brookes, General Manager
Best known for: Locally sourced produce, Welsh spirits, premium drinks and a carefully curated wine list.
What is it like working in Cardiff hospitality?
Cardiff’s hospitality community is incredibly supportive. Independent venues celebrate one another rather than simply competing, while working with local suppliers allows us to showcase the best of Welsh food, drink and culture.
Dream dinner, drinks and gig?
Small plates and Sauvignon Blanc at Parallel, wine and charcuterie at Nighthawks, a gig at Cardiff Castle, then an Espresso Martini at Lab 22.
VERMUT
Felix Ray, General Manager
Best known for: A huge variety of vermouth, sherry and wine, served with friendly, personal service.
What do independents bring to Cardiff?
Community, local economic value and a true reflection of Welsh hospitality. Independents give Cardiff an incredibly diverse food and drink scene for locals and visitors to explore.
Dream dinner, drinks and gig?
An aperitif at Vermut, ramen at Matsudai, Lorna Shore at Utilita Arena Cardiff, then cocktails at Lowkey.
KINDRED
Oliver Banks, Owner
Best known for: Wine and nibbles.
What is it like running a hospitality business in Cardiff?
Cardiff may be a capital, but it feels like one very large village – the Kevin Bacon theory on speed. Everyone is connected, which creates a brilliant support network among independent venues.
Dream dinner, drinks and gig?
Sobrasada pintxos and vermouth at Curado, cote de boeuf and Malbec at Silures, Welsh cakes from Cardiff Market with Pedro Ximenez from The Bottle Shop, then Tom Misch live.
BACARETO
Becca Thomas, Director
Best known for: A vast selection of spritz, served just as they are in Italy.
What do independents bring to Cardiff?
Uniqueness, community and a safe space in the city centre. Bacareto is an artist-led bar, with a team made up almost entirely of people working in South Wales’ creative sector. It evolved from a passion for Venice and Italian food and drink culture, but also from the dedication of the young artists who make it what it is.
What is it like running a hospitality business here?
It can be very tough, but it is also a massive privilege. We get to tell the story of a place we love and provide secure, dignified jobs for a brilliant team. Independent hospitality is one of the things that makes Cardiff somewhere people want to visit or live.
LAB 22
Sam Lloyd, Bar Manager
Best known for: Great vibes, quality drinks and all-round top craic – the kind of bar you do not want to leave.
What is it like working in Cardiff hospitality?
I would not change it for the world. Cardiff is lively, fun and energetic, but most importantly it is full of people who want to talk – and that is the main reason we all do this, right? We just bloody love a chat.
Dream dinner, drinks and gig?
Albarino and tapas at Curado, a new cocktail at Nightshade, then Shania Twain – or Sam’s own rendition of Man! I Feel Like a Woman! at Lab 22.
CURADO BAR
Ben Potts, General Manager
Best known for: Authentic Spanish tapas and wine.
What do independents bring to Cardiff?
The chance to enjoy unique food and drinks on a smaller, more intimate scale, in a way that lets you connect with the produce and the people who create it. Cardiff’s independent hospitality scene is a community in itself: you can walk into a venue, be remembered and be matched with a drink that suits your taste.
Dream dinner, drinks and gig?
The full menu at Uisce – marmite butter on everything – chilled reds at Nighthawks, then Kublai Khan at Cardiff Castle. Nothing like a mosh pit to prevent a hangover.
