Tyme by Carl Cleghorn

22/03/2026

Come experience my dishes from great British menu at insole court Cardiff.

Tickets are selling fast so grab yours seats while you can

https://www.tymebycarlcleghorn.co.uk/store/p/great-british-menu-experience

16/03/2026

“One of the best parts of private dining — cooking over fire in front of the table.”

Ribeye on the Konro grill, finished in front of the guests as the final course of the evening comes together.

The intense heat of the charcoal creates a deep caramelised crust, while the smoke brings another layer of flavour to the beef.

Moments like this are one of the things I love most about private dining — the sounds of the grill, the aroma of the fire, and guests watching the dish come together before it reaches them

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03/08/2025

Absolutely thrilled to be featured in South Wales Argus for reaching the The Craft Guild of Chefs National Chef Of the Year Finals

Hard work now starts, preparing and practice practice practice to bring home that title Carl Cleghorn Tyme by Carl Cleghorn

Well done Carl!

05/07/2025

Great weekend filled with events, mushroom ravioli, dashi and truffle 👌 it’s a winner

05/05/2025

Simple and delicious way to finish your evening, packed with flavour

Burnt butter custard • Yorkshire rhubarb • hibiscus

28/04/2025

The start of your meal is one of the most important things, so creating mouthwatering bites that set the tone of an evening of flavour bombs is what I do.

This cheeky number is a croustade filled with a taramasalata, topped with preserved lemon purée & avocado purée dusted with nori to finish.