The Hardwick is one of Wales’s best-known and most celebrated restaurants. You’ve probably already heard the blurb about their celebrated chef and ethos of generous, un-poncy, meaty, comfort food before. If so, just skip to the pictures of the nosh… Located in the country’s gastronomic heartland of Abergavenny, the rurally set Hardwick could variously be described as a “restaurant with rooms” or a “gastro-pub” depending on which cliché tickles your fancy. Chef-patron Stephen Terry has a serious CV behind him. He trained under legendary chefs Marco Pierre White & Michel Roux Jr; he was awarded his first Michelin star at the age of 25; he’s mentored some of Britain’s finest including Jason Atherton and Hywell Jones; and he obtained household name status when he cooked the fish course on the Great British Menu in 2008. We were visiting the Hardwick during the first flushes of December when I’d only just opened my first packet of stilton and when the thought of pyramids of Ferrero Rocher w
To start, I chose Welsh Rarebit on slow cooked ham hock, with a shallot, dandelion and caper salad, mustard cream and grilled sourdough. Not to put too finer point on it, this was absolutely divine, and the Rarebit topping (which was one of the best examples of the dish I’ve tried) on the tasty, chunky ham hock was inspired! The mustard cream was served in a light, fluffy quenelle and the salad gave a lovely additional texture to the dish. Personally I didn’t need the sourdough with it, but I had a bite and it was good!
Visited last week with a very ill friend who really too poorly to go out as having cancer treatment but really wanted to go to the Hardwick. We turned up late and my friend was unable to wear shoes, or appropriate clothes, so I wondered how well we would be received! The staff were utterly brilliant. Nothing was too much trouble, furniture was moved to make us comfortable, they were kind and helpful but unobtrusive too. Truly exceptional service. The food was excellent. Thank you so much.
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