#michelinguide — Public Fediverse posts
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SKETTY: Michelin Guide restaurant Slice to close after 13 years as owners plan new concept
One of Swansea’s most celebrated restaurants is to close — with the team behind Slice in Sketty announcing their final day of service will be 25 October.
The 16-cover restaurant on Eversley Road — a fixture of both the Michelin Guide and the Good Food Guide since opening in 2014 — is run by chefs Chris Harris and Adam Bannister, who have cooked together since college, with Lyndsay running front of house.
“After 13 wonderful years in business at Slice, we have come to the difficult decision that it is time for a change,” the team said in a statement on social media.
The restaurant will operate as normal until 8 August, before taking its annual two-week break — and when it reopens on 27 August, it will offer its tasting menu exclusively for dinner service through to closure.
“This change is necessary as Chris will be undergoing heart surgery, which will leave Adam and Lyndsay managing the restaurant,” the statement said. “We feel this is the best way to ensure we can continue providing the consistency and quality that our guests have come to expect.
“Following this period, we have decided that the time has come to close the doors of Slice. Our final day of service will be 25 October 2026.”
The pair’s story stretches back to their training together on the hospitality and catering programme at Gower College Swansea‘s Tycoch campus — and both went on to work under Michelin-starred chef Stephen Terry at the renowned Hardwick in Abergavenny.
The two then made a deliberate decision to part ways to build their own experience — Mr Harris taking roles in high-end, premium kitchens around the UK to absorb different culinary styles, while Mr Bannister completed a stint at Lancashire’s Northcote under Great British Menu champion Lisa Allen — before reuniting in Swansea to buy Slice.
Mr Bannister brought the tiny restaurant to a national audience when he won the Welsh title on the BBC’s Great British Menu in 2015 — returning to represent Wales in 2016.
The restaurant — true to its name, a wedge-shaped room seating just 16 diners above the kitchen — has long punched above its weight, with Michelin inspectors highlighting the personal welcome from the chef-owners among its charms.
“We have loved every moment of our journey at Slice,” the team said. “It has been a privilege to meet so many wonderful people, become part of this amazing community, and share countless memories with you over the years. We are incredibly grateful for the support and loyalty you have shown us throughout our time here.”
But the closure will not be the end of the story — with the team revealing they are already working on what comes next.
“While this news may be sad, there is also some excitement for the future. We are currently working on a new concept that will allow us to spend more time with our boys while still remaining part of this fantastic community,” they said.
“We look forward to sharing more details with you in the coming months. Thank you for being part of our Slice story.”
For diners wanting a last visit, the timeline is this: the full offer runs until 8 August, tasting-menu dinners return from 27 August — and the doors close for the final time on 25 October.
Related stories from Swansea Bay News
GARNGOCH: Former M&P building to become college’s new construction and green energy campus
The college where both Slice chefs trained — and its newest expansion, announced today.More restaurant closure stories
The changing face of Swansea Bay’s dining scene.More food and drink news
#foodDrink #GowerCollegeSwansea #GreatBritishMenu #MichelinGuide #restaurant #restaurantClosure #Sketty #SliceSwansea
The latest from restaurants, cafes and producers across Swansea Bay. -
#VanhaPorvoo maailman kartalla jälleen.
#RunoHotelli on ensimmäisenä hotellina Suomessa saanut hotellien #Michelin-avaimen.
#MichelinAvain #hotelli #hotellit #Porvoo #tunnustus #matkailu #Runo #MichelinKey #MichelinGuide
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ODD DUCK WINE & PROVISIONS GETS MICHELIN RECOMMENDATION
On Sept. 19, 2025, Kitchener’s Odd Duck Wine & Provisions was added to the Michelin Guide as a recommended restaurant to visit. Odd Duck aims to be a welcoming space without tip culture that focuses on people and providing unique dining experiences.
The team shows careful attention to detail in their menus and wine pairings. Still, the Michelin recommendation came as a pleasant surprise.
“We haven’t cared about fitting into a box. So, we’re just gonna keep doing our thing. We’re glad they noticed. That’s really cool, but that doesn’t change our approach,” Wes Klassen, owner and sommelier of Odd Duck, said.
Klassen wanted Odd Duck to be different from other restaurant environments. He wanted a place that encouraged kitchen team members to be creative and actively participate in creating the menu.
“The foundation of thinking about Odd Duck came from, is how do we create a space that is a brave place for people to exist as they are, and ironically thinking about this in the pandemic, not be masking all the time, right? They’re able to be themselves,” Klassen said.
In 2020, Klassen started Purple Teeth Wine Consulting, a business that strove to make wine education accessible. Just before he was about to launch wine events, everything was shut down due to COVID-19.
“In the very beginning, we focused on wanting to build an environment that was just unapologetically inclusive,” Rob Corrigan, Odd Duck’s co-founder, partner and director of operations, said.
Stuck at home, Klassen began thinking about how to make the restaurant business more ethical. He wanted to do a lot of listening and unlearning with other individuals in hospitality to create a better work environment.
“It’s an experience. And we also know that we won’t be for everybody, in terms of people who want that mass kind of consumption. We’re more of a place you go to explore flavor,” Klassen said.
Odd Duck is driven to do things differently from restaurant chains. Every week the Odd Duck team meet and discuss changes to the menu. Whether it’s a new wine or new dish, talking about flavors is something that involves all kitchen, bar and server staff.
“We want to hear from staff. Doesn’t matter if you’re a sous chef or a head chef or someone just starting as a server. We want everyone to contribute ideas when creating our menus,” Corrigan said.
Sitting down and enjoying a meal at Odd Duck means being greeted with genuine hospitality from the staff. This authenticity is attributed to the staff feeling like a welcome and heard part of the team, according to Corrigan.
“Whether it’s ingredients from a local farmer or whether it’s a wine from a biodynamic or an Indigenous producer, we want to be able to bring our guests on that journey and transport them to that place or that environment,” Corrigan said.
#AdrianQuijano #COVID19 #KatWex #kitchener #localRestaurant #michelinGuide #MichelinRecommendation #OddDuck #oddDuckWineAndProvisions #purpleTeethWineCounsulting #robCorrigan #waterloo #wesKlassen
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The number of Black chefs with Michelin stars has just increased, but their inclusion in the culinary elite is happening at too slow a pace. https://www.japantimes.co.jp/commentary/2024/02/07/world/michelin-stars-black-chefs-diversity/ #commentary #worldnews #restaurants #michelinguide #london #uk #us #race #discrimination #humanrights #lyndonjohnson