Rocket & Rye owner John Cook he's excited to open the doors to Cowbridge residents in the first week of December.

John and his wife Ceri had planned to open at the end of October but the firebreak lockdown meant they were forced to push the date back.

But having a restaurant on Cowbridge High Street has been a dream of theirs so when space became available, they seized the opportunity.

"We've wanted to do something on Cowbridge High Street for as long as we can remember," said John.

"It's a lovely spot, and we've wanted to do it for years and never thought we would be able to.

"The units just don't become available because people either stay forever or any available unit gets snapped up really quickly.

"It was either that we let it pass us by and never get the opportunity again, or do it even in the middle of all this, and work it out.

"We're hoping that playing the long game works out," he said.

Opening a new business in the pandemic means that the Rocket & Rye team knows to expect the unexpected, whether that's changes to the restrictions, or another lockdown.

"There's an outdoor dining area, so we've got the space to use," said John.

"If we get locked down again, we could trade by switching to delivery or click and collect.

"We've got things in place for that. It's much easier to start a new thing than being in the middle and having to adapt.

"We know what we're going into, so we've got the plans all ready to go if needed.

"Our staff aren't on a furlough scheme because a new business. If they lock us down in January, we'd have to carry the wage bill to take care of," he said.

John has previously run restaurants in Pontcanna and Victoria Park, but has lived in Cowbridge for eight years.

Since purchasing the unit, which was previously a café and before that Ogmore Vale Bakery for 25 years, John says they have made many refurbishments.

"We put new ceilings in, and put hatches in the wall for food to come through, and installed an air conditioning system" said John.

"There is new flooring, but we left in some original bakery tiles, as a bit of history.

"We want to make people comfortable. It's a funny time, because of distancing, but it's a big space so we can get plenty of people in safely and they'll feel comfortable."

Rocket & Rye seats between 35 and 40 diners with social distancing, and between 80 and 90 normally.

The menu emphasises locally-sourced ingredients bought directly from farmers in the area.

"It's a massive part of what we do, to try and work with as many farms directly rather than through a middle man," said John.

"There's so much good quality produce, we have to support them.

"They produce some of the best stuff around and I'm baffled that people don't use them more. I think people are now more than ever before."

John will soon launch an online booking system, the full menu and website for Rocket and Rye.

He said people have been messaging him to book a table, but wants to wait in case of changes with Coronavirus restrictions.

"We can't wait to open, we're really excited," said John.