The story
Slice, at 73-75 Eversley Road in Sketty, Swansea, is a modern British kitchen that The Good Food Guide rated Good in 2026. The restaurant seats 16 in a first-floor dining room above the street. The owners have announced that Slice will close for good after service on 25 October 2026.
Chris Harris and Adam Bannister run the restaurant as chef-patrons. They have cooked together since college and later in high-end kitchens around the country. The menus change monthly. Guests can order three courses or a longer tasting menu, and the food is carried up the stairs to the table. Vegetarian, vegan, gluten and dairy requirements are cooked for when guests say so at booking.
Recent dishes have included sea trout gravadlax with smoked trout and horseradish mousse, served with chilled peas. Duck breast and leg recur in different forms, the leg wrapped in hispi cabbage beside a beetroot terrine. A spring plate of barbecued plaice, Jersey Royals and crispy squid came together with tomato compôte and a tomato beurre blanc. Desserts lean sweet, with lemon meringue pie and lemon verbena ice cream, or a millionaire's shortbread.
The dining room is upstairs and reached only by stairs, so guests with mobility needs should say so when booking. Its windows look out over the Sketty street, and the decor is plain. Tables seat up to six. Tasting menus come with suggested wine pairings, which leaned towards Old World bottles on the Good Food Guide visit.
Recognition
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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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