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Duncan Sankey the owner of the Potted Pig standing outside the front door to the restaurant.

Not a chain. Not a rebrand.
A continuation.

1855 a vault · 2011 a restaurant · 2025 a new OWNER

27 High Street · Cardiff · since 1855

THE SHORT VERSION

Some places are worth
keeping exactly as they are.

CHAPTER ONE

1855

Cut into the rock, long before the kitchen.

A bank vault, built to keep what mattered safe.
Stone laid to last centuries.
It hasn’t moved since.
The brick vault ceiling arching over a long table laid with glasses and cutlery.

CHAPTER TWO

2011

The doors opened to diners, not depositors.

The vault became a kitchen.
The safes stayed where they were.
Someone decided good food belonged down here.
The lit stone entrance on High Street at night, the gold pig above the door.

CHAPTER THREE

2025

He didn’t build it.
He chose it.

Duncan bought The Potted Pig because
some places are worth keeping.
Not to reinvent it. To back it.

Eight years cooking in Australia and America.
Nine years running Porro in Llandaff.
He knew what he was looking at.
Duncan Sankey outside The Potted Pig in daylight, the gold pig sign on the arch behind him.

CHAPTER FOUR

Today

Still independent.
Still worth the descent.

The same vault. The same care.
A team that keeps the light low
and the standards high.
A denim apron embroidered with the gold Potted Pig, hanging with the staff coats.
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