The story
Home by James Sommerin in Cardiff approaches Modern British cuisine through generations of shared practice. James trained in Wales and Scotland before earning his first Michelin star at The Crown at Whitebrook. He reopened the venture in Penarth Town after his previous seaside location closed during the pandemic, bringing his daughter Georgia onto the stove.
The menu rotates every five weeks to follow seasonal peaks rather than fixed recipes. Georgia Sommerin leads the pastry section while chef Ollie O’Toole sources heavy turbot, hand-dived Orkney scallops, and Isle of Wight tomatoes. This dedication to straightforward ingredients recently earned the kitchen its AA Four Rosette recognition.
Thick velvet curtains separate the dining room from the street, creating an enclosed space designed for conversation. James describes the environment as a place where diners can remove their shoes and relax completely. The low lighting and intimate layout encourage staff to learn individual preferences over multiple visits.
Recognition
Ambience
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