We are very lucky to have some of the leading Restaurants in wales, right on our door step.
If your staying with us and fancy booking a table, please let us know in advance due to their popularity.
It takes confidence and skill to do the simple things well in the world of restaurant cooking. At the Hardwick you’ll find one of the great practitioners of the art in Stephen Terry. His is a background working with some of the finest chefs of our time in some of Britain’s best restaurants and there is little doubt that he is one of the brightest talents of his generation.
The Walnut Tree Restaurant sits on the B4521, two miles East of Abergavenny, and has been a famous inn and restaurant since it began in the early 1960’s. It is now run as a joint venture between Shaun Hill and William Griffiths. The Walnut Tree offers proper dining and drinking in an informal setting; for a glass of good wine with a plate of something, through to a full lunch or dinner!
The Angel Hotel
A busy coaching inn in the early 19th century, this Georgian building has been restored by the Griffiths family, who run it as a busy town hotel. The restaurant and the award-winning afternoon teas are popular with locals. In the restaurant, chef Mark Turton’s menus follow the seasons, with ingredients from local suppliers. The ‘good, unfussy’ modern European dishes might include hot croustade of confit duck, sautéed apple, wild mushroom sauce; seared scallops, gnocchi, chorizo, red pepper sauce.
This lovingly refurbished former Stationmasters house and Victorian Pub has been converted into a comforting contemporary venue in which to enjoy some fabulous food. Market Kitchen favourite Matt Tebutt is in charge of the kitchen and his food is no-frills in the most delicious sense; bold, breathtaking flavours from fine seasonal ingredients.
Chef James Sommerin has become well-known for being one of the most high-profile chefs in Wales. His cuisine pulls elements from all over Europe to adorn well-sourced and top-quality local ingredients. A wide choice is available to visitors – including a vegetarian menu, tasting menus and an a la carte list at a competitive set price – and both standards and the level of skill and innovation on display are of an extremely high quality. The refined dishes augur well with the quietly formal, art-festooned dining room and efficient, unobtrusive service.