By Ellie Philpotts

If you have your eye on the local food scene, youÔÇÖll have noticed a theme – plenty of new eateries are popping up in Cardiff. Unlike other metropolises, here doesnÔÇÖt fit the definition of a ÔÇÿclone townÔÇÖ. Sure, St DavidÔÇÖs Shopping Centre and St MaryÔÇÖs Street have their fair share of chain eateries, and who doesnÔÇÖt love a cheeky Nandos (sorry); spicy Wahaca or good old Pizza Express? But thereÔÇÖs something more personal and charming about the independent ones, which is why this yearÔÇÖs newcomers, including Il Gelataio, Society Standard and The Waiting Room, are already reaping positive benefits. And joining the crew, is Base + Barley.

Although not strictly confined to Cardiff, Base + Barley is only found elsewhere in Exeter, and it seems Cardiffians should be rejoicing that theyÔÇÖve chosen us as their first place to expand to.

Base + Barley refer to themselves as ÔÇÿthe best double-act this side of Broadway.ÔÇÖ Here lies the mystery. Is this double act their burger-pizza combo? While their speciality is sourdough pizza, the meat feasts are also pretty impressive. Or is it referencing their talents in the drinks departments? Here I found potentially the ruler of all prosecco in Cardiff, but they also serve up a storm in the form of all the cocktails you could think of, plus a storm in a literal teacup if youÔÇÖre feeling a bit less lively (or if itÔÇÖs the morning and although the Moscow Mule and Bellinis ARE pretty good, you somehow feel like your boss would hate you if you demonstrated their after-effects when you turn up at work?!)

Yep, Base + Barley isnÔÇÖt evening-exclusive. As someone who could easily whittle away their entire student loan on breakfast foods, I like to think I know a good brunch when I see one, and I couldnÔÇÖt think of a better way to start the day than with their salmon bagels; eggs royale (again starring their specialist subject ÔÇô the mighty sourdough); or brie, spinach and tomato croissants. Double espressos as a more socially acceptable form of Dutch courage to tackle last-minute readings; the vegetarian breakfast, which places avocado, spinach and homemade beans above the Lincolnshire sausage and smoky bacon you can find in the omnivorous version; and, again sticking to the vegetarian theme, berry compote, banana and maple syrup pancakes, are also winners in the Base + Barley breakfast stakes.

However good the brunch options are, the real talking point does have to be the evening dining. Giving the chains a run for their money, the sourdough pizzas start modestly at ┬ú6.95, with the most expensive, boasting toppings like bacon lardons, nduja sausage, portobello mushrooms and roasted peppers, only ever being just a pound more. For another 75p you can be treated to a whole host of other options, including jalapenos, roquito peppers and prosciutto.┬á All sourdough is prepared there the previous day, using the finest grade 00 flour ÔÇô (I wouldnÔÇÖt pop an extensive knowledge of flour on my LinkedIn, but IÔÇÖm going to take their word that this is basically the best flour), which makes their bold claim of their pizzas ÔÇÿholding their own in the back yards of NapoliÔÇÖ, hard to dispute.

If youÔÇÖre not a pizza person, however, donÔÇÖt panic ÔÇô youÔÇÖre definitely not in the wrong place. The maple salmon served with, you guessed it, sourdough sticks; piri-piri king prawns and roasted aubergine bake will also transport some of the worldÔÇÖs flavours here to Cardiff. Meanwhile, starters, as well as being so good they make the notion of chronology in articles fly out of the window, span from oven-roasted chorizo in red wine; sweet potato fries and bruschetta with garlic butter, basil and pesto.

At their Launch Party, the choices extended to mini burgers. Whether the £6:95 House Burger, featuring beef, basil, pesto, emmental cheese and salad; Vegetarian of portobello mushroom, goats cheese, roasted red pepper and smoked garlic chutney; or Piri-Piri chicken with mint and cucumber yoghurt, these also seem to have fallen straight from the culinary dreams of either a meat-feaster or veggie.

Salad flavours include bresaola cured beef, pancetta and boiled eggs ÔÇô perfect if youÔÇÖre trying to cling on to summer even though the Welsh winter is well and truly creeping closer. And if the menuÔÇÖs savoury domination still hasnÔÇÖt quenched (had to be done) your sweet tooth, Base + Barley also deliver ÔÇô think apple tart, Baileys affogato ice-cream, panacotta with mango puree and strawberries, and even gluten-free brownies.

With reasonable prices; attractive d├®cor (I loved the quirky murals and hanging ÔÇÿGrog + GrubÔÇÖ signs); cosy alcoves; the fact that they do takeaway via Deliveroo for when youÔÇÖre fancying some Italian goodness but not the walk into town; and, of course, some of the best pizza bases, burgers and cocktails in all of Cardiff, IÔÇÖd have to conclude that although I was sad to see Queen StreetÔÇÖs Artigiano go, Base + Barley is not a bad replacement.

Make sure to head here next time youÔÇÖre looking for a food-filled evening in Cardiff!

Base + Barley ÔÇô 115 Queen Street, open 8am-10pm Mon-Thurs; 8am-12am Fri; 10am-9pm Sun.