The Heathcock, Llandaff, Cardiff
Here at the Heathcock, as at the Hare & Hounds, we serve good quality food and drinks in relaxed and informal surroundings.
Our pub is a thriving local watering hole that has been keeping locals’ thirst at bay for over 100 years. We still do exactly that, with great ales, interesting wines, homemade seasonal drinks and delicious bar snacks.
Alongside the bar, we offer a daily changing, seasonal menu in our dining rooms. Head Chef Dave was an integral part of the team at the Hare & Hounds since it opened, and offers his own style here at the Heathcock. We use the very best produce that the Vale of Glamorgan and Cardiff have to offer. We have some of the most productive soil in the UK, which gives us meat, vegetables and game of the highest quality. Our kitchen garden provides us with homegrown fruit and vegetables too.
Everything is made from scratch in our kitchen, from our own sourdough bread and cultured butter, to fresh pasta. This is not pretentious fine dining; its just about good food, whether you’ve been for a long walk with your dog or have got something to celebrate. We’re excited to bring our regional Welsh cooking to our Capital City.
Our menus all change twice a day with the seasons, and can be served in the bar or the dining room. Locality and seasonality is key, and the menu reflects the best of the day’s local produce. Sharing dishes are a big part of the joy of eating at the Heathcock, from pies, to slow cooked lamb shoulders or whole Welsh baked seabass. This is something that the whole table can get excited about.
We’re serving a slightly different menu at the moment with small plates and sharing dishes. Please see our events page for more recent sample menus.
Please click below for examples of normal menus. Note that our menus do change daily, so will be different when you dine with us.
Dave was an integral part of the Hare & Hounds kitchen team since it opened, helping promote the best of Welsh seasonal food in the Vale. Before that he came from an Italian food background; his passion for fresh homemade pasta means that his Braised Rabbit Pappardelle has already become a signature dish here.
After working organising events on the other side of the World, Guy was restaurant manager at the Hare & Hounds before leaving to help set up a successful local hotel. He’s now running the restaurant and bar here, with his vast knowledge of great food and interesting drinks.
We serve food in the dining room or the bar:
Tuesday – 6-8.45pm
Wednesday & Thursday – 12-2:15pm & 6-8.45pm
Friday & Saturday – 12-2:15pm & 6-9:15pm
Sunday – 12-3.45pm