Got Beef

Got Beef logo

Got Beef

American
£££££

Any answer to the question ‘Where can I find a really good burger in Cardiff?’ will inevitably feature the words ‘Got Beef’. 

And quickly, too. Cai Pritchard started this business in a van, busy on the festival circuit before doing a series of popups and kitchen takeovers (a local cafe, the Macintosh Sports Club and The Canadian pub, renowned for their role in the Hang Fire story), and building a strong reputation as he went.

All that graft led to him opening Got Beef in March 2013 on Whitchurch Road, becoming the local ‘Pop up to permanent’ pioneer in the process. 

Sometimes success is defined by how rapidly you expand into multiple sites. It’s the whole rationale behind BBC’s Million Pound Menu, the idea that a business has to be rapidly scalable, to be worthwhile. Another is to stay true to your founding ideas: Got Beef have watched others come and go but they keep doing what they do, along the way amassing a devoted following both locally and from regulars who travel in from nearby counties weekly. That only happens if you combine consistency with innovation, give people a reason to keep coming back whilst refining what you do. 

Cai is a proud Welsh speaker and the menu is built on Welsh beef from farmers in West Wales. The patties are made fresh every day and piled into brioche buns for that crucial but hard to put into words ‘meat to bread ratio’ which decides how successful a burger is. Menu regulars take their cues from familiar names- the Soprano, the Breaking Bad-influenced Heisenburger, the Elvis-commemorating PBnBJ and of course the tongue-in-cheek ‘Donald Trump’ (a mixture of American, Mexican and Russian elements, all topped with ‘a tiny pickle’, no less) and specials like the pork-heavy ‘David Hameron’. 

There’s a welter of side dishes, vegan and gluten free bread if you need it and of course you can swap any of the above burger combinations for a mixed vegetable and bean patty, meaning those who don’t want meat are no afterthought, and with the ‘Not Beef’ section listing a vegan pulled jackfruit option too. There’s excellent value in the lunch deals- a range of buns and bagels, plus drink, for a fiver, all filled in generous Got Beef style; and as somewhere previously awarded South Wales Echo ‘Family Restaurant of the Year’ you know all are welcome.

Got Beef has always done things its own way. And that’s always something to respect.

Facilities & Services:

  • £5 lunch deal – drink and a choice of brioche bun or bagel (Mon to Fri 12pm – 3pm)
  • Discounts for students, NHS, Military and Companies House
  • Available to takeaway directly from Got Beef, or for delivery via Deliveroo and Ubereats
  • Parking available on Whitchurch Road

Mae’n anochel y bydd unrhyw ateb i’r cwestiwn ‘Ble alla i ddod o hyd i fyrgyr da iawn yng Nghaerdydd?’ yn cynnwys y geiriau ‘Got Beef’.

Ac yn gyflym hefyd. Dechreuodd Cai Pritchard y busnes hwn mewn fan, bu’n brysur yn mynd o gwmpas gwahanol wyliau cyn rhedeg cyfres o geginau dros dro (caffi lleol, Clwb Chwaraeon Macintosh a thafarn The Canadian, sy’n enwog am eu rôl yn y stori Hang Fire), gan greu enw da ar y ffordd.

Arweiniodd y gwaith caled hwnnw at agor Got Beef ym mis Mawrth 2013 ar Whitchurch Road, gan fod y busnes lleol cyntaf i droi bwyty dros dro’n un parhaol.

Weithiau diffinnir llwyddiant gan ba mor gyflym rydych chi’n ehangu i fwy nag un safle. Dyma’r holl resymeg y tu ôl i Million Pound Menu y BBC, y syniad bod yn rhaid i fusnes allu tyfu’n gyflym, i fod yn werth chweil. Un arall yw aros yn driw i’ch syniadau sylfaenol: mae Got Beef wedi gwylio eraill yn mynd a dod ond maent yn parhau i wneud yr hyn a wnânt, gan ddenu nifer o ddilynwyr lleol a chwsmeriaid sy’n teithio yno o siroedd cyfagos bob wythnos. Dim ond trwy gyfuno cysondeb ag arloesedd y bydd hynny’n digwydd, gan roi reswm i bobl barhau i ddod yn ôl a mireinio’r hyn a wnewch.

Mae Cai yn siarad Cymraeg ac mae’r fwydlen yn seiliedig ar gig eidion o Gymru gan ffermwyr yng Ngorllewin Cymru. Mae’r byrgyrs yn cael eu gwneud yn ffres bob dydd ac yn cael eu defnyddio i lenwi byns brioche gyda’r gymhareb ‘cig i fara’ sydd mor hanfodol ond yn anodd ei chyfleu ac sy’n penderfynu pa mor llwyddiannus yw byrgyr. Mae’r dewis rheolaidd ar y fwydlen wedi’u henwi ar ôl enwau cyfarwydd – y Soprano, the Breaking Bad-influenced Heisenburger, PBnBJ sy’n coffáu Elvis ac wrth gwrs y byrgyr â’r enw cellweirus ‘Donald Trump’  (cymysgedd o elfennau Americanaidd,  Mecsicanaidd a Rwsiaidd, gyda ‘phicl bach’ ar ei ben) a rhai arbennig fel ‘David Hameron’ sy’n llawn porc.

Mae yna ddewis da o brydau ochr, fegan a bara heb glwten os oes angen ac wrth gwrs gallwch gyfnewid unrhyw un o’r cyfuniadau byrgyrs uchod am batis llysiau cymysg a ffa, sy’n golygu nad ydym wedi anghofio am y rhai nad ydynt eisiau cig. Mae’r adran ‘Dim Cig Eidion’ hefyd yn cynnwys jacffrwyth fegan wedi’i rwygo. Mae’r dewis amser cinio’n cynnig gwerth am arian ardderchog – dewis o fyns a bagels, yn ogystal â diod, am bum punt, bob un wedi’i lenwi yn arddull hael Got Beef; ac fel rhywle sydd eisoes wedi ennill gwobr y South Wales Echo fel ‘Bwyty Teuluol y Flwyddyn’, gwyddoch fod croeso i bawb.

Mae Got Beef yn gwneud pethau ei ffordd ei hun erioed. Ac mae hynny bob amser yn rhywbeth i’w barchu.