A second site is to open for bar and restaurant concept Base + Barley in Cardiff at the start of plans to open 200 over the next 10 years.
It offers a simple, specially selected range of pizzas, using a signature sourdough and cooked in wood-fired or stone-based pizza ovens, as well as a range of breakfasts. It also includes a stylish bar area specialising in craft beers, boutique wines and cocktails.
The new site is due to open in Queen Street in Cardiff’s shopping district on February 24, taking over a site of more than 2,000 square feet that was formerly an Artigiano bar.
The interior, designed by Hooperberg Creative Collective, will be decorated with contrasting wooden benches and neon lights, with illustrations from A-Side Studio throughout.
The concept was founded by Steve Keough and Joe Hill (pictured) who also operates Artigiano espresso and wine bars in London, Reading, Exeter and Cardiff.
They launched the first Base + Barley in Exeter late last year and have ambitions to reach 200 trading locations within a 10-year period using a joint venture partnership model.
Joe is already in talks with potential investors over more openings for both Base + Barley and Artigiano, with the potential for dual-concept sites.
Joe said: “We have spent a long time tweaking the concept and brand identity of Base + Barley, and following the launch of our Exeter site we added breakfasts to the menu as well as the availability of our delicious sourdough pizzas via Deliveroo.
“We want to offer an alternative to the standard pizza chains and poor-quality takeaways and inject some life into the sector.
“Following the successful launch of the Exeter site, which will soon hopefully be replicated in Cardiff, we are in negotiations to launch in further key cities around the UK in 2016/17.”