Restaurant in Swansea, United Kingdom
16 seats, monthly menus, serious cooking.
Slice is a 16-cover Michelin Plate restaurant in Swansea's Sketty suburb, run by chef-owners Chris Harris and Adam Bannister. Monthly-changing seasonal menus, a well-priced tasting menu with wine pairing, and a 4.9 Google rating make it the strongest option for a special occasion dinner in Swansea at the £££ price point. Book two to three weeks ahead for weekends.
If you are planning a special dinner in Swansea and want cooking that matches anything you would find at a hide and fox or 33 The Homend — at a fraction of the price and with genuine personal warmth — Slice is the right booking. It is a Michelin Plate holder running monthly-changing menus out of a 16-cover dining room in the Swansea suburb of Sketty. This is not a destination for casual midweek pasta. It is for food-focused diners: anniversaries, milestone birthdays, or any occasion where the quality of what is on the plate matters as much as the reason you are there.
Slice occupies a wedge-shaped room above its own kitchen at 73-75 Eversley Road in Sketty. The format is deliberately small: 16 covers, a pared-back dining room, and a downstairs kitchen that sends dishes upstairs to waiting guests. What the space lacks in visual theatrics it more than compensates for in focus. With only 16 seats to fill, chef-owners Chris Harris and Adam Bannister can give every table the kind of attention that larger restaurants cannot sustain. A personal welcome from the chef-owners is part of how the evening runs, not a special occasion gesture. That down-to-earth directness is what makes Slice feel like the neighbourhood restaurant local residents describe themselves as lucky to have.
The menus evolve monthly, built around seasonal ingredients. The format gives you a choice between a concise three-course à la carte and a longer tasting menu with wine pairing. If you are visiting for the first time or celebrating something significant, the tasting menu is the smarter choice: it gives you the broadest picture of how Harris and Bannister are cooking right now, and the wine pairing is well-priced relative to the quality on offer. The à la carte works well if your group has mixed appetites or if you want the experience without the extended format.
Dishes documented from the kitchen include sea trout gravadlax with smoked trout and horseradish mousse, duck breast alongside beetroot terrine, BBQ plaice with Jersey Royals and crispy squid, and desserts running from lemon meringue pie with lemon verbena ice cream to millionaire's shortbread. These are not safe dishes. There is genuine technique at work, with ingredients appearing in multiple guises across the same menu: a single protein reinterpreted rather than simply plated twice. The cooking is innovative without being overwrought, which is the harder balance to achieve. Wine pairings have historically leaned toward the Old World, which suits the ingredient-led style of the food well.
Slice does not have a dedicated chef's counter in the conventional sense, but the format achieves something close to the same effect. With only 16 covers in a room this compact, proximity to the kitchen operation is unavoidable, and the chef-owner model means the people devising and executing your meal are also the people greeting you at the door. That level of access is rare. At larger Modern British venues like Moor Hall or CORE by Clare Smyth, the technical achievement is higher, but the experience of eating in a room where the owners know every table by name is not something money alone buys. At Slice, it comes standard. For food explorers who want to understand what a kitchen is doing rather than simply consume the output, the small scale here is an advantage, not a limitation.
Slice sits at £££ on the price scale, which for Swansea represents a meaningful spend, though it compares favourably to equivalently awarded cooking elsewhere in the UK. For context, a Michelin Plate-recognised tasting menu in London at venues like The Ritz Restaurant or Le Manoir aux Quat' Saisons would cost considerably more. The wine pairing is specifically noted as well-priced, which makes the tasting menu format more accessible than the three-course price tier alone might suggest.
Booking difficulty is moderate. With 16 covers and a reputation that has grown significantly since Michelin recognition, the restaurant does fill. Book at least two to three weeks ahead for a weekend table; more lead time is sensible for Saturday evenings or if you have a specific date in mind for an anniversary or occasion dinner. The address is 73-75 Eversley Road, Sketty, Swansea SA2 9DE. For the broader Swansea dining picture, see our full Swansea restaurants guide. If you are planning a full trip, our Swansea hotels guide, bars guide, and experiences guide are useful companions.
Slice holds a Michelin Plate (2025), which in Michelin's framework signals cooking of a good standard meriting attention. It is the step below a Bib Gourmand and one below a Michelin star, but for a 16-cover suburban restaurant with monthly-changing seasonal menus and a 4.9 Google rating across 230 reviews, it is a meaningful credential. The Google score in particular is harder to sustain at this sample size than a single critical recognition, and it suggests consistency rather than a single exceptional visit.
For Modern British cooking in a similarly personal format elsewhere in the UK, Hand and Flowers in Marlow offers a pub-rooted alternative with serious cooking. Gidleigh Park in Chagford gives you the seasonal, ingredient-led approach in a country house setting. For technically ambitious tasting menus in the UK's smaller towns, L'Enclume in Cartmel sets the benchmark. And if you are staying in Swansea, Môr and Hanson at the Chelsea are the other local restaurants worth considering alongside Slice. See our Swansea wineries guide if you want to build a longer food and drink itinerary around the region.
| Venue | Awards | Price | Value |
|---|---|---|---|
| Slice | A personal welcome from chef-owners Chris and Adam is just one of the charms of this sweet little restaurant hidden away in the Swansea suburbs. The passion and pride of the team comes across not just in the friendly service, but in the carefully prepared dishes centred around seasonally changing ingredients – whether that be fresh crab with watermelon or pan-fried sea bass with butter-poached lobster. Choose from the concise à la carte or opt for the tasting menu for the full experience, accompanied by a well-priced wine pairing.; True to its name, Slice is but a wee slither of a restaurant: just 16 covers are dotted around the wedge-shaped (rather spartan) upstairs dining room whose windows watch out over the Swansea suburb of Sketty. The engine room of the operation, meanwhile, is out of sight downstairs. In the kitchen, chef/patrons Chris Harris and Adam Bannister devise imaginative menus that evolve monthly, with both three-course options and expansive tasting offerings delivered up the flight of stairs to waiting guests. To begin, we opted for the fresh notes of a sea trout gravadlax topped with a smoked trout/horseradish mousse and chilled peas. Riffs on particular ingredients recur throughout the menu: tender duck breast and leg, the latter wrapped in hispi cabbage and set alongside a rainbow-hued beetroot terrine, or perhaps a springtime medley of BBQ plaice, Jersey Royals and crispy squid, all brought together by tomato compôte and tomato beurre blanc. Cooking is innovative but never overwrought, and those with a sweet tooth are particularly well catered for: a serving of lemon meringue pie with fragrant lemon verbena ice cream could be succeeded by a richly satisfying millionaire's shortbread. The tasting menu comes with suggested wine pairings, which tilted towards the Old World on our visit. While the kitchen aims high, the ethos remains refreshingly down-to-earth at this neighbourhood spot, which locals insist they 'are so lucky to have' on their doorstep.; Michelin Plate (2025); A personal welcome from chef-owners Chris and Adam is just one of the charms of this sweet little restaurant hidden away in the Swansea suburbs. The passion and pride of the team comes across not just in the friendly service, but in the carefully prepared dishes centred around seasonally changing ingredients – whether that be fresh crab with watermelon or pan-fried sea bass with butter-poached lobster. Choose from the concise à la carte or opt for the tasting menu for the full experience, accompanied by a well-priced wine pairing. | £££ | — |
| The Shed | ££ | — | |
| Hanson at the Chelsea | — | ||
| Môr | — |
Comparing your options in Swansea for this tier.
Slice's monthly-evolving menus are built around seasonal ingredients rather than fixed dishes, which gives the kitchen flexibility. With only 16 covers and chef-owners Chris and Adam running the room personally, your best move is to contact them directly before booking — the small format makes pre-visit communication more effective here than at larger restaurants. Nothing in the available record confirms specific dietary protocols, so assume nothing and ask in advance.
The tasting menu is the better case for a first visit — it shows the full range of what Chris Harris and Adam Bannister are doing with the monthly-changing seasonal produce. If the à la carte appeals more, the menu is concise enough that most dishes are worth considering; the kitchen's strength, per Michelin's 2025 Plate recognition, is in ingredient-led cooking that runs from seafood to duck to inventive desserts. Go with whatever the kitchen is leading with that month.
At 16 covers, Slice fills quickly — booking several weeks ahead for weekend slots is sensible, especially for special occasions. There is no published booking system in the available record, so check the venue's official channels. Given the personal chef-owner format, last-minute availability is possible on quieter midweek nights, but do not rely on it.
At £££, Slice sits at the higher end of Swansea dining, but for Michelin Plate cooking delivered by chef-owners in a 16-cover room with well-priced wine pairings, the value holds up. Comparable awarded cooking elsewhere in the UK typically costs more. For Swansea, this is one of the stronger cases for spending at that price point.
Yes — the format is well-suited to it. Sixteen covers means the room is quiet and focused, chef-owners Chris and Adam are present on the floor, and the tasting menu with wine pairing gives the evening structure. It is not a showy, high-production dining room, but for a dinner where the food and the company matter more than the spectacle, it delivers.
Hanson at the Chelsea and Môr are the most direct local comparisons for considered cooking in Swansea. The Shed offers a different register — more casual, less tasting-menu-focused. If you want the personal chef-owner format and a monthly-changing menu at Michelin-recognised quality, Slice is the clearest choice in the city; the alternatives suit different formats or budgets rather than replacing it directly.
For a first visit, yes. The tasting menu shows the full scope of what the kitchen does with its seasonal, monthly-evolving produce, and the wine pairing is noted as well-priced relative to the food. The à la carte is a legitimate option if you prefer to choose, but the tasting menu is the format the kitchen designs around — the Michelin Plate (2025) recognition reflects that full picture.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
