Everyone has a dream that they would love to fulfil one day. For Tom Gaskell, this was opening his own restaurant.
Tom worked in hospitality his whole life, specialising in the hotel industry. But food has always been his real passion. It was during the first lockdown that he decided to make his dream a reality.
He decided to leave his job - running a prominent hotel in Cardiff - and opened a smokehouse with the help of his friend Rob King. Now he spends his days in the kitchen, chatting to customers, and brainstorming new menu ideas.
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Tom, 44 said: "I've spent my entire career running hotels. I've always done food and beverage and in my spare time I have a smoker in my back garden and anyone that worked with me would say I was a bit of a wannabe chef. I remember when I worked in Heathrow, I always did the summer barbecue and the staff Christmas dinner.
"I remember some guy about 8 years ago when I made ribs for the staff saying 'these are amazing you should make money from this'. But I have always wanted my own restaurant. It's always been a thing. We all know how hard it is to make any profit in hospitality, but I come from a world where amazing service, great atmosphere, great food is just synonymous with what I wanted to do.
"During lockdown we all had a lot of time to ponder on our life choices and I came to the conclusion that if I didn't do it, I would end up being really annoyed at myself. Rob and I were having a barbecue at my house and we decided we just had to do this."
The pair had an idea to take what they love - barbecue, beer, and indie music - and turn it into a business. Tom and Rob set to work creating their concept. They researched locations, finances, marketing plans, and menus before taking the plunge. With help from Business Wales, the friends were able to take out a lease in Newport's Friars Walk - making them the only independent restaurant in the shopping centre.
Tom, who lives in Llantarnam with his wife and four children, says Newport was a no-brainer. He said: "From our point of view, we looked at Bristol and Cardiff, but we saw an opportunity in Newport to add to the food scene. We want to move away from high street restaurants and have real, local food from an independent restaurant. Newport should really be competing with Cardiff and Newport with its food scene and I think we have a way to go yet."
Smokd finally opened in August 2021 after months of planning and weeks of tearing apart and redesigning the space. The friends wanted the eatery to be warm, rustic, and inviting.
The smokehouse has a meat-focused menu including small plates, larger platters, and burgers. There are some vegan options, including a watermelon-based burnt ends dish. Most of the menu is also gluten-free. The kitchen is lead by head chef Ben Austin, who previously worked at the popular Pasture steakhouse in Cardiff.
Tom's business partner Rob still works in the hotel industry alongside the business venture, so management of the day-to-day falls to Tom. He puts in hours in the kitchen and chats to customers in the restaurant.
Tom said: "I am happier now. Being a business owner is so different from working in a corporate environment with a set routine. My week is now so varied. I love getting in the kitchen as well as chatting to people in the restaurant. We opened right at the end of lockdown restrictions in the summer, which was a bit of a whirlwind. We then had an amazing response and incredible Christmas period.
"Our weekends are now ridiculously busy. We have been focusing on the food, the team, and the service here, and our regulars rave about our food to friends and family. Most people leave here with a to-go box. Nothing here is small."
Smokd is always coming up with new ideas and concepts. One challenge which is proving to be popular is "Wings Wednesday". If you choose to take part in the challenge, you must try to eat 36 3-bone jumbo chicken wings, which is kilos of meat. If you are successful, you win a beanie and a place on the wall of fame. Just 15 people have been successful so far.
Tom says that there is only one downside to opening his dream restaurant - he no longer barbecues at home. He said: "My smoker has not been out of the garage for nine months. The thing is if I want anything then I will just come here. We have an amazing head chef and sous chef who just take it to the next level of flavour."
You can find Smokd downstairs in Friars Walk, Newport.
