Pop-up Events:

The Potted Pig has launched its first ever pop-up event down at The Corporation Yard in Canton – and you are invited. Expect to see some extraordinary street-food twists of our in-house menu, as well as some brand-new exclusives.

We’re venturing out to bring in the essence of The Potted Pig on the road, starting at one of Cardiff’s newest alfresco outdoor markets, The Corporation Yard. Serving a rotational menu including adaptations of some of our customer favourites, this will be The Potted Pig, but like you’ve never seen us before.

For those of you who are familiar with dining with us, you will know we pride ourselves on crafting menus from flavoursome food that we love cooking – using the freshest ingredients from independent and local suppliers. These same elements will be brought to our pop-up event but in a new and conceptual street-food style.

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Join us at The Corporation Yard

The Corporation Yard in Canton brings together the finest street-food, coffee and craft beers in the area, as well as a fantastic array of market stalls.

The Potted Pig pop-up will be at The Corporation Yard between 19th November and 20th December
on the following days and times:
– Thursday & Friday 4pm to 10pm
– Saturday & Sunday from 12pm to 10pm

Details on how to find The Corporation Yard can be Found Here.

“We’ve been so pleased to see our market grow in popularity, even throughout the pandemic. It’s hard to tell exactly what motivates people, but I think supporting independent traders, coupled with being able to shop in outdoor settings is a big driver. Since bringing our disused yard in the heart of Canton to life, we have been thrilled to welcome such a diverse range of traders. We can’t wait to see what The Potted Pig have to offer.” – Shaz Haris

The Chefs behind our street-food menu:

One of The Potted Pig’s biggest influences that shapes the great tastes and flavours on our menu, is the passion for cooking that motivates our exceptional team of Chefs

The new street-food menu available down at The Corporation Yard has been specially curated by our Head Chef, Harris Lloyd, and will be delivered by Chef Jake Holcombe.

Meet Harris

Harris started his career as a Kitchen Porter in The Conway, a small bistro based in Pontcanna, where his appetite began for modern cooking techniques. Next, Harris pursued his career at the Wood Brasserie, which at the time held two rosettes, before moving to The Pilot in Penarth where he soon took over as Head Chef and achieved his first Michelin guide entry.

Inspired by the simplicity, yet exact flavour profiling of Japanese cuisine, as well as his skilled background in pastries, Harris uses these influences as a springboard to elevate his menus.

Meet Jake

Jake first met Harris when they worked together at The Conway, instantly hitting it off with their passion for creating classic British dishes with a modern approach, channelling vibrant flavours.
Since then, Jake’s career has seen him progress to Head Chef of Milk&Sugar, and cooking at establishments around the globe, most notably as a Private Chef at Alpine 365 in the French Alps, in addition to Flanagan’s Pub and Airport Hotel Basel in Switzerland.


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Don’t forget to tag us in your Instagram posts @pottedpig – we love to hear your feedback. See you there…