Tom Simmons on relaunching Thomas, opening Lofft and his upcoming ‘biggest project yet’

From relaunching his successful restaurant, as well as opening a new fine dining offering, 2026 has been a busy year for Tom Simmons.

Tom, who also runs bakeries, a successful vodka business and is working on his “biggest project yet”, has completely revamped his award-winning restaurant space in Cardiff.

Previously named AA Restaurant of the Year for Wales for 2024/25, Thomas by Tom Simmons rebranded in January 2026 as Thomas, the brasserie.

Then, in the same restaurant space, a 12-seater chef’s counter experience, Lofft, was launched. In August 2026, it was added to the Michelin Guide.

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Reflecting on the year, Tom told The Staff Canteen: “It’s had lots on. Hospitality is a tough gig at the minute, so it is just finding that we've got to constantly adapt and try and stay relevant and stay at the forefront of people's minds.

“There's lots of places opening and lots of places closing. So just trying to stay at the top of our game.

“The relaunch in January was really good for us. We found ourselves in a spot where a lot of people associated Thomas with fine dining. So we fell in that gap of being more of a place where people go as an occasion.

“We would always set out for it to be like a neighbourhood restaurant, so we had a bit of a rethink and stripped the menu back. Completely the same ethos, the same approach to food, just made it a little bit more accessible, which has been proven to be really popular.

“And then at the same time, we launched Lofft. I've got some really fantastic chefs that work here, and didn't want them to lose that creative licence, basically.

“So we've got two very different offerings in the same building, which has worked really well. Lofft is going from strength to strength.”

Asked if he saw it as a potential risk to make such a radical change to Thomas, given its success and popularity previously, Tom said: “We do what we need to do to survive.

“I just felt like there was a shift in people's dining habits. You see a lot of the chefs, the bigger names up in London, opening what they would class as brasseries or more approachable dining. And I just felt like it was where we needed to be.”

He added: “We were doing up to 150 covers on a Saturday, a mixture of à la carte and tasting menu. And I felt like for us to really thrive and really nail that other style of dining, we needed to separate the kitchens and just do it properly, which is where we're at now.

“Lofft is leaps and bounds ahead of what we were doing before.”

Lofft executive chef Tom Peters

Running the kitchen day-to-day at Lofft is executive chef Tom Peters.

“I've known him for a good few years now,” said Tom Simmons.

“He worked for us up in London (Tom Simmons Tower Bridge) and then went off and did his own thing. We're on the same page with everything, and we've got very similar visions.

“I wouldn't be able to do what I'm doing without him, that's for sure.

“Whilst our style of cooking is very different, we've both got the same goals, and our main priority is that customers have a good meal and come back.

“He's very business minded. It's not often you come across a chef that gets the whole picture.”

He added: “I think for him and where he's at, it would be really great if we were ever to get a Michelin star there.

“But it's certainly not a driver for me. He's got my full support to do whatever he needs to do to get there.

“I've always been true to my word and have done food that we want to do. And if accolades come off the back of that, then great.”

Tom Simmons and Aaron Ramsey’s vodka business

In 2025, Tom ventured into a different part of the hospitality world, launching Tens Vodka, with former Arsenal and Wales footballer Aaron Ramsey, now head coach of Oxford United.

“It's been going from strength to strength without a massive push from us,” Tom said.

“It's a difficult one, because Aaron's a very busy guy, and I've got a lot on. I think that's something that we're going to focus on over the next six to 12 months, just getting it out there a little bit more.

“We've won some really great awards. I'm really happy with the product itself. I'm starting to see it in some really nice, prestigious places now across the UK."

Park House project

With all of that still ongoing, Tom is gearing up for another massive addition to his growing portfolio, in Park House, a Grade I-listed Gothic townhouse in Cardiff.

Explaining the scale of the venture, Tom said: “Park House is going to be opening in the new year, which is our biggest project yet. A massive venue. We've got a cellar that's going to be a really nice late-night cocktail bar, the ground floor is going to be focusing on events, up to 110 people, and then a first-floor brasserie, and then a private dining room on the top floor. It's quite daunting.”

He added: “We bought it four years ago, and it took the best part of three years to get planning permission, as it is one of the most prominent listed townhouses in Wales.

“But I love the industry and don't really want to do anything else.

“I didn't want our portfolio to just be restaurants, which is why we did Ground, so we've got six bakeries there now. And I just felt like having a venue like that, that's able to cater en masse, but to do it to a restaurant standard, there was a big gap in the market in Cardiff.

“Most of the places tend to be big chain hotels. You see the same food day in, day out. And especially after Covid, we'd seen an influx in smaller weddings. And I just felt like there was a bit of a gap to be able to do something like that in a beautiful building in the capital.

“I thought it was too good to pass on.”

Asked how he juggles his various different business interests, Tom said: “I've got to do a bit of cooking, it keeps me grounded and keeps me sane.

“I'd love to be able to do more, but with the amount of stuff we've got going on, someone needs to keep everything in check and make sure that the bills are paid and that the business is running as it should.”

What is the Cardiff food scene like?

Last year saw Cardiff receive its first Michelin star, with Tom Waters at Gorse.

And Tom Simmons is hopeful more chefs will be tempted to set up in the Welsh capital.

“It still feels like it's got a long way to go,” he said.

“I do think as a capital, it's still way behind. It is really great that Cardiff got its first star, but it took a long time. And if you're comparing it to somewhere like London, it's miles off. There needs to be more of a mixture of dining options.

“There are plenty of really great chefs from Wales that are either still in Wales or have gone over to London.

“But it’s difficult, because it’s a hard time to open a restaurant, so to get someone to come from outside to Cardiff to open is a big thing, especially if they don’t know the city.

“Things are a little bit more affordable in the suburbs and the city centre is quiet midweek. Pontcanna is a great little hub. Ogof are smashing it.

“But it would be nice to see some new faces, and it keeps us all on our toes as well.”