MICHELIN star winning chef James Sommerin has announced that his long-awaited new restaurant will open in Penarth on April 25.

The restaurant, which has already received more than 400 bookings before it has even opened, will be based on the ground floor of the Beachcliff development on the Esplanade.

Mr Sommerin, who held his Michelin star for five years at the Crown at Whitbrook before leaving in March last year, said that the opening was a “dream come true”.

“For me this is an accumulation of about two years of work and to be finally heading towards that opening date is massive,” he said.

“It’s like having a baby, seeing something from nothing to actually becoming a great new building.

“It’s an absolutely dream to be able to see it coming together.”

He added that when developer Richard Hayward first approached him about running a restaurant at the Beachcliff development he had originally been planning on starting his own venture in Cardiff city centre, but when he visited Penarth he “fell in love with the site”.

“When I first saw it I thought there couldn’t be a better place to have a restaurant with such picturesque views,” he said.

“There is such a peaceful and tranquil feel to the views.

“It’s all so relaxing, as long as there are not three to four metre high waves!”

He added that he has personally designed most of the interior and was looking forward to seeing the finished article.

“All of my plans for the opening are a surprise.

“I’m planning on something really exciting where people will be talking about it for weeks to come.”

The restaurant has already received more than 400 bookings despite it still being nearly three months before the official opening.

“I’m very pleased and feel very humbled to be able to receive so many bookings so far in advance,” he said.

“It will be a fantastic opportunity for us to be part of Penarth and it will hopefully become an important part of the area.”

He added that the 3,500square ft site will feature a 55 seater main dining room, a private dining room for 12 and a chefs table for two to four people. The fine dining restaurant will also offer tasting menus in the evenings for five, seven or ten courses.