Award-winning pizza company Dusty Knuckle has revealed plans to turn an old park warden's bungalow into one of the most sustainable restaurants in Cardiff .

The pizzeria will transform the former warden’s bungalow on the edge of Sophia Gardens  into a brand-new 100 cover eatery, complete with open kitchen, fire pits, and an in-house bakery.

It also plans to have a kitchen garden, a "massive" outside seating space and potentially keep honey bees on the roof.

The warden's bungalow in Sophia Gardens

The company aims to open Warden's House by September.

Dusty Knuckle co-founder Debs Lewis, 31, said: "We knew we were ready to have bricks and mortar, but we didn't want to go into a typical city centre shell. We wanted something different."

The pizza company already runs two permanent, outdoor restaurants in Cardiff and St David's, a pitch at Ogmore-By-Sea and a pop-up for events.

Some of Dusty Knucle's dishes

Subject to planning permission they also plan to extend the building.

Debs and her partner and co-founder Phill are now aiming to raise £40,000 to help refurbish the old 650 sq ft space.

They also plan:

  • To use an ancient Japanese wood preserving technique to avoid using paint chemicals,
  • Install a rainwater recycling system
  • Install a composting machine to re-use food scraps
  • Have bi-fold doors for natural light and avoid the need for air-conditioning
  • Introduce an "employment scheme" for disadvantaged groups
  • Make the restaurant more accessible for families and individuals
  • Look at the possibility of keeping honey bees on the roof

The restaurant will have around 100 covers, with around 45 to 50 inside and 50 to 60 outside.

Debs, of Rhiwbina, Cardiff, said: "Because we are in a park we are not forgetting our responsibilty.

"We are in beautiful surroundings and we want to add to that."

Deb and Phill Lewis with their two children, Ruby, left, and Ffion, right, in 2018

The money being raised is to help make the site more sustainable, but the owners said the restaurant will still open if the target isn't reached.

Debs said their plans fit with the "ethos" of their company and that the move is part of a growing trend of sustainable shops in the capital.

Debs said: "I think people are starting to take more responsibilty.

"We have noticed more with our customers they are more cautious with where food is coming from.

"I think people are trying to decrease their footprint, and we never wanted to add to it."

Donations can be made here .