The story
Gem42 in Newport channels Italian tradition through a distinctly Welsh lens, guided by Chef Sergio and his brother Pasquale. The twins trained at the Scuola Alberghiero Teano in Italy before working across Michelin-starred kitchens in Spain and Switzerland. Their current operation centres on a dedicated test laboratory where they study fermentation, preservation, and local seed cultivation. This rigorous approach to raw materials recently earned three AA Rosettes for culinary excellence and the AA Restaurant of the Year title for Wales.
Guests choose between four, six, or ten course journeys that shift with what arrives from the greenhouse and nearby farms. Every plate follows a strict zero-waste policy, meaning chefs utilize root-to-fruit and tail-to-fin techniques to extract maximum flavour. Savoury starters often highlight smoked mussels with fennel cream or signature tomatoes paired with duck liver parfait. The constantly rotating schedule ensures that each visit presents unfamiliar textures alongside familiar Italian cooking.
The final courses transition into desserts that balance bright acidity with rich creams. A standout creation features Sorrento lemon and bergamot encased inside a hand-crafted sugar shell filled with sherry vinegar and cactus leaf sorbetto. Sommeliers match these flights with either a classic or prestige wine selection, or offer a house-made kombucha alternative. Even the afternoon tea service follows this exacting standard, serving warm scones, quail egg frittatas, and focaccia veneta alongside unlimited brews.
Recognition
Ambience
Details
Location
Facebook
Instagram
X