Finding Inspiration in Every Turn
We focus on investigating "forgotten ingredients" emphasizing a natural,
and more healthy way of eating.
The quality of the raw materials, as well as authenticity and simplicity, is at he heart of the philosophy of Gem42 Restaurant that has selected, only the best of what the Welsh market and farmers offer. Every single ingredient has its own importance, and each dish has its own history and is designed to make the most of every ingredient.
"The real Heroes in our Restaurant are the Ingredients"
Influenced by Italian / French cuisine and inspired by many years lived in Wales, Gem42 is the culinary vision of Twin Brothers Chef Sergio and Pastry Chef Pasquale Cinotti. Their passion for cooking and for the world of Hospitality, started at a young age and was nurtured with 5 years at the Scuola Alberghiero di Teano, a renowned Culinary Academy in Teano (Italy) a passion that from there has grown and led them to work in different patisseries and fine dining establishments all over Europe. Their respect and love for nature, fresh produce and cooking has been a major part of their life. Their earliest memories as children having fun with muddy shoes foraging in the Italian Countryside or of days on their family fishing boat in the Adriatic Sea .This love and respect for homegrown vegetables and fresh ingredients is the foundation of the Cinotti’s Brothers cooking and their inspiration behind Gem42, Newport.
They both continued in further education and graduated from Cardiff University,
while in Wales sought opportunities to further develop their own creativity as professional chefs
and together started a Desserts Manufacturing Company "Gemelli Desserts" distributing to both retail and foodservice channels, with a tradition of incorporating the highest quality ingredients to their successful line of desserts, including cakes, gourmet desserts bars, patisserie biscuits, individual desserts, premium cheesecake and mousses.
Some years later in 2018, Sergio and Pasquale saw the opportunity to start a new venture “Gem" ( the Root word for Gemini, (Gemelli ) twins in Italian ) and follow their shared passion for hospitality and do what they do best!
"simple and honest food"
Chef Sergio is awarded best Italian chef in Wales in 2018.
In November 2018, Chef Sergio with the Welsh Culinary Team
took part in the Culinary World Cup held in Luxembourg and successfully took home the Silver Medal, and not long after his return to Wales, in 2019 he was asked to be the Captain of the Welsh Culinary Team for the Culinary Olympics in Germany. So, the culinary repertoire flourished during an internship with Chefs around the Country.
In 2019 Gem 42 was awarded Healthy dish of the year and Best Italian Restaurant in Wales at the Welsh Hospitality Awards. In 2022 Gem42 has been awarded 3AARosettes for Culinary Excellence.
Being awarded a 3 rosettes for Culinary Excellence is a great honour and also is an indication that the team is working and moving together in the right direction, surely for Gem42 this achievement is not a point of arrival but a new starting point, from where they intend to live up to the level of success that this award demands.
Seasonal Dishes, influenced by homegrown ingredients.
Where possible, we grow, forage or farm as much of the produce we use.
Our Latest Projects
Product Lab & Test Kitchen
In recent years, at Gem42 we have established a dedicated test kitchen in which to create freely — without the pressures of a normal, working kitchen — and create our restaurants new dishes, ideas, and techniques. Some of these projects delve into the developing menus and working on food & Fermentation.
Our Golden Rule
Total Passion Project
The policy at Gem42 is Zero Waste, and the vibe is recovery. We use quality, fresh and healthy ingredients with nothing thrown away.
Gem42, aims to avoid food leftovers, and if any little waste is produced is composted and recycled.
Chef Sergio says: "Our menu have dishes that highlight the use of the whole ingredient—whether that’s nose to tail, root to fruit or indeed tail to fin,”
A menu full of pickled and preserved items is also a sign of a chef committed to extracting maximum value from ingredients. So is a menu with little—or no—meat and dairy.
In fact sourcing and serving more veg-led dishes will significantly reduce a restaurant’s footprint and help diners use the power of their appetite wisely.