Los Gatos first opened its doors in 2006 and has since become a well-known name in the local hospitality scene, first on Wood Street and later on Devizes Road. We sat down with the original owner Phil, to understand the journey.
Founders Phil Saunter and Shareen Campbell did not originally plan to open a Spanish restaurant.
Saunter said, “Didn’t start out with the intention of necessarily opening a tapas bar… I’d always loved cooking… and when I got made redundant, I started looking at opportunities.”
After 20 years working in the semiconductor industry, redundancy prompted a change in direction.
He said: “We’d been travelling quite a lot to Spain, and we liked tapas bars… and I did a bit of research, and there’d never been a tapas bar in Swindon.”
A small former café unit on Wood Street became available at the right time, helping shape the concept. The size of the premises made the tapas model practical, allowing for a more informal style of dining.
From the outset, there was no detailed business plan aimed at transforming Swindon’s food scene. Instead, the idea grew from experience, observation and a perceived gap in the market.
Demand was immediate when the venue launched.
“By the time we opened… we had bookings into the middle of July… there were Post-it notes everywhere with people’s names and phone numbers… the first few weeks were absolute mayhem.”
There was no formal reservations system in place at the start, just handwritten notes and a constant flow of enquiries. The early period was challenging, but the strength of demand demonstrated clear local appetite for something different.
From the beginning, the venue was positioned differently to traditional restaurants, which required some explanation to customers unfamiliar with tapas culture.
“It wasn’t a restaurant… we had a hard job convincing people… we had to explain what tapas was about.”
Tapas, centred on sharing plates and social dining, was not widely established in Swindon at the time. Instead of focusing purely on food service, the bar quickly became a social hub where customers gathered regularly.
“A whole group of friends emerged who didn’t know each other before they met at the bar at Los Gatos.”
Over time, repeat visits became common, with some customers returning several times a week. As popularity grew, space at the original Wood Street site became limited, restricting the business’s ability to expand.
Phil said: “Without telling anyone… we negotiated the lease… and then one weekend, we moved around the corner.”
The move to Devizes Road marked a significant step, increasing capacity while attempting to retain the atmosphere that customers valued. There was some initial reluctance from regulars who had grown attached to the smaller venue. However, as the new site established itself, the character of the business transferred with it.
Behind the scenes, staff culture played a central role in maintaining standards and consistency.
“We always paid our staff more than minimum wage… they always had an equal share of the tips… we did everything we could to support them.”
This approach contributed to staff retention in an industry often characterised by high turnover.
He said: “We had… probably 15 [staff] who were Spanish… it added authenticity.”
The presence of Spanish staff members developed organically over time, reinforcing the atmosphere and cultural roots of the concept. In addition to food, the business sought ways to differentiate itself through events and education.
“We looked at doing a sherry tasting… to set us apart… I became a qualified sherry educator.”
The introduction of sherry tastings helped broaden the offer beyond standard dining and encouraged customers to learn more about Spanish food and drink traditions. Over the years, the venue has hosted a wide range of personal milestones for customers.
“We’ve had people who came here on their first date, celebrated their engagements here, celebrated their weddings here, and brought their babies here for their christening parties.”
Such occasions reflect the role the restaurant has played in the lives of many Swindon residents. The Covid-19 pandemic proved to be a turning point for the original owners, as it did for much of the hospitality sector.
Operational pressures, staffing challenges and rising costs made continuation increasingly difficult.
“We knew that the new owners were committed to the ideals… to maintain its authenticity, and I think they’ve done a good job.”
Following the change in ownership, the venue underwent significant investment. In 2022, a £1 million refurbishment expanded the premises into a 120-cover restaurant, modernising the space while retaining core elements of its identity.
Two decades after first opening, the business continues to operate as a prominent fixture in Old Town.
Reflecting on the journey, Phil said: “We just wanted to set up a place where people could enjoy themselves… and it just worked.”
Reaching a 20-year milestone in hospitality is uncommon, particularly in a competitive market. For Los Gatos, longevity has been shaped by adaptability, consistent quality and a strong connection with its customers.
Twenty years on, it remains a place where food, drink and social interaction combine, maintaining a presence in Swindon’s hospitality landscape.
