Spoon HQ

Tuesday, August 24, 2010


Stephen Terry’s critically acclaimed restaurant, The Hardwick in Abergavenny, is set to open 8 beautiful bedrooms in time for the Abergavenny Food Festival in September.

This is the first accommodation venture for internationally renowned chef and restaurateur Stephen Terry, owner of The Hardwick. Known for its mighty reputation as an outstanding place to eat and drink, Terry’s restaurant has now been expanded to offer visitors an astounding place to stay. The result is a gastronomic hideaway in the heart of Wales’ lush, verdant hills.

The restaurant remains at the heart of this idyllic escape and the understated, natural elegance of the accommodation blends perfectly with the restaurant’s simple and honest philosophy. Terry’s cleverly remodelled building, though contemporary it is thoroughly sympathetic to its tranquil countryside setting and its Welsh identity. Within The Hardwick’s beautiful oak-clad building, 8 contemporary double bedrooms have been created, combining elegant, understated design with historic Welsh charm. Hand-crafted oak doors, desks and shutters and Welsh slate floors sit comfortably against luxurious en-suite bathrooms, crisp white sheets and modern comforts, such as HD TV, Wi-Fi and a Roberts DAB Radio with iPod and iPhone connections, making it the ultimate escape from the city.

The Hardwick’s award winning restaurant offers exceptional food and drinks and is a convivial place for guests and visitors alike to meet for breakfast, lunch or dinner. From Ham, Egg and Chips to a beautiful piece of roasted Gower Peninsula Sea Bass, the restaurant is recognised for using the highest quality locally sourced, seasonal produce. In addition, an elegant mini-bar containing good half bottles of wine and champagne, bottled water, milk and a selection of truffles by chocolatier Damian Allsop is available in each bedroom- creating not only the smartest but also the tastiest accommodation in Wales.

Located in beautiful countryside overlooking the Brecon Beacons National Park, this rural retreat provides an excellent base for touring the Wye Valley, an “Area of Outstanding Natural Beauty” and for exploring nearby picturesque market town Abergavenny. Abergavenny, famed for its annual Food Festival, is steeped in history and enjoys an enviable position in the South Eastern corner of Wales, only 20 miles from the English border.


Opening- September 2010

Reservations number: 01873 854220

Address: The Hardwick
Old Raglan Road

Email: info@thehardwick.co.uk
Website: www.thehardwick.co.uk


The Hardwick is a country pub which very much leans towards being a restaurant. This is largely due to the owner, critically acclaimed chef Stephen Terry, being a cook by nature and not a publican. A place where everybody is made to feel welcome, whether it be for a quick pint or meeting friends and family for lunch or dinner, The Hardwick has a simple & honest philosophy- to source, cook and serve to the best of its abilities at all times.

Produce is treated with the respect it deserves and served with the minimum of fuss and maximum of flavour, using seasonal produce that allows customers and staff alike to look forward to certain ingredients throughout the year.

Creating The Hardwick has been a labour of love for Stephen, with the combination of his honest and intelligent food with The Hardwick’s relaxed, unstuffy atmosphere earning it the reputation as one of the best restaurants in the country.

In 2007, The Hardwick was awarded a Bib Gourmand by the Michelin Guide, it has retained it every year since and is currently the only restaurant in Wales to hold one. Two years on, The Hardwick was named runner-up for the Best Restaurant in the Observer Food Monthly awards and feted for having the UK’s “Best Use of Local Produce” by the Good Food Guide. Last year, ranking 51st in the top 100 restaurants at the National Restaurant Awards 2009, this “highly recommended” establishment was crowned “Best Dining Pub in Wales” (Good Pub Guide 2010).

Stephen Terry

Chef- proprietor Stephen Terry has a great pedigree. From starting off his career with Marco Pierre White to achieving a Michelin star (for the second time) at The Walnut Tree in Abergavenny, Stephen’s talents have recently been witnessed on TV courtesy of The Great British Menu. Stephen’s arrival at The Hardwick has been a long and interesting journey.
After training with Marco at his first restaurant, Harvey’s, Stephen went to Le Gavroche where his introduction to classic French cooking became an integral part of the foundation of his philosophy to cooking. His next stop was Scotland as Sous Chef at The Breaval Old Mill, followed by a journey back to London where he opened The Canteen in Chelsea Harbour for Marco and Michael Caine and was awarded his first Michelin star, at the age of 25.

After two years at The Canteen, it was time for a sabbatical and France beckoned. Following six months in the South of France at a one star Relais chateau Le Roches, Stephen spent a further successful six months at Parisian two star Michelin L’Arpege led by inspirational Chef Alain Passard, eventually leaving to take up an offer from Oliver Peyton to be head Chef at his new restaurant, Coast in Mayfair, London – still remembered as one of the most cutting edge restaurants of the late nineties.
After Coast, Stephen travelled a little, taking in Australia and parts of North America and was then approached by Francesco Taruschio to purchase The Walnut Tree Inn. In 2002, a year after opening, Stephen won a Michelin star. Two years later, he returned to London to a position as Head Chef consultant at Cecconis, the legendary Italian restaurant in Mayfair that was in need of a little inspiration. From Cecconis it was on to another consultancy at The Pear Tree Inn, Whitley, Wiltshire, which was then awarded Best Pub in England by the AA Guide in 2005. It was whilst commuting from home in South Wales that The Horse & Jockey Pub came on the market. With a new lease of life and the help and support of friends and family, The Hardwick was born within four weeks of purchase.


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