An 11-month waiting list for a backyard barbecue restaurant in Penarth finally yielded a taste of its food, thanks to a collaboration with a Welsh pub. Kathryn Williams, What's On Editor, sampled dishes from Matty's BBQ Chop Shop at a pop-up event at the Bunch of Grapes in Pontypridd over a September weekend.
Williams had put her name down for Matty's BBQ Chop Shop at the start of 2026, but the slot had not yet opened. The restaurant, run by former musician Matty O'Brien, operates from a back garden in Penarth and offers a smoking barbecue experience. In January, no sessions were available for 11 months.
A Pop-Up at a Former Local
The Bunch of Grapes, Williams's former local in Pontypridd, hosted the pop-up. The event sold out quickly, with a menu featuring slabs of cornbread, pork belly lollipops, short rib, and blackened pineapple. Williams noted that the food was more refined than simple piles of meat, reflecting O'Brien's years of work on flavourful meat rubs, sauces, and combinations.
Course by Course
The first course was cornbread with whipped feta, which Williams described as silky and moreish, melting in the mouth. The tartness of the cheese balanced the sweetness, offering a savoury alternative to a Victoria sponge.
The second course, a sticky pork belly lollipop, was Williams's favourite. The meat had a sweet, tar-like coating caramelised to a rich level, while the inside remained juicy and porky. A sharp, fresh dressing of chopped apple completed the dish, which Williams rated 10/10.
The third course was oak smoked beef short rib, which fell off the bone and was served on a bed of slow roasted balsamic tomatoes. Williams noted the flavour was second to none, though she wished for bread to mop up the juices.
A Smoky Finish and a Present Host
The dessert was charred pineapple, a light and smoky palate cleanser with a sweet edge. Williams appreciated the contrast with the sweeter starter, noting it challenged expectations of flavour order in a meal.
O'Brien was present throughout the event, explaining the food, the cooking process, and the reasoning behind pairings, a habit likely stemming from his masterclasses and demos. The Bunch of Grapes collaboration offered elevated barbecue alongside a bar stocked with craft ales and more.
