The story
Slice is a 16-seater restaurant on Eversley Road in Swansea, run by chefs Adam Bannister and Chris Harris. The two have been cooking together since college, working in high-end kitchens across the country before opening their own place in 2014. Their focus is on detail, in both food and service, and the result is a relaxed atmosphere where the cooking speaks for itself.
The restaurant has been recognised by the Michelin Guide and the Good Food Guide, and in 2015 Adam won the Welsh title on BBC’s Great British Menu. That kind of attention is earned through consistent, thoughtful cooking.
The menu changes with the seasons, but the style is clear: precise, ingredient-led Modern British food. Lunch offers two or three courses, or a six-course tasting menu from £60. Dinner is three courses or the tasting menu at £70, with a wine pairing option for £35. Sample dishes from a recent menu include poached quail breast with herb gnocchi and king oyster mushrooms, textures of Jerusalem artichoke with confit egg yolk, and roast brill with langoustine and burnt leeks. Mains like suckling pig with faggot and celeriac terrine, or Gallician beef fillet with ox tail “cottage pie”, show a kitchen that respects tradition while adding its own polish.
The team is happy to adapt dishes for vegetarians, vegans, or those with gluten or dairy sensitivity – just let them know when you book. The dining room is on the first floor with stairs only, so do bear that in mind if you have mobility issues.
Slice is open for lunch Friday to Sunday and dinner Thursday to Sunday. Bookings are taken by phone only. It’s a small space, so tables go quickly.
Recognition
Ambience
Details
History
*The owners have announced that Slice will be closing for good following service on 25 October 2026.* 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.
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