The Hardwick
United Kingdom

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The Hardwick
Address Old Raglan Road
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Phone 01873 854220
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About The Hardwick

A menu should give you a good indication to what the particular establishment you are in or thinking of visiting is trying to be and achieve, from content to wording to design. It is my shop window, it echoes my philosophy of food and is my culinary mission statement.

It should be easy to read and understand. Descriptions should be concise and informative. A customer will generally take a few words or seconds to decide whether they like a dish or not and move onto the next. So it is important to keep it to the point and not go off on some mad creative writing exercise as is often the case with too many menus.

There is nothing worse than having to choose the dish you dislike the least from a menu that’s content is limited. At the Hardwick the choice is almost ridiculous for the size of the restaurant. This doesn’t make for an easy life but it works and customers enjoy visiting for old favourites and new dishes alike. We can’t be all things to all people but I think that there is something for most people on our menu.

Arriving at the Harwick has been quite a long & interesting journey. Throughout there have been some memorable highlights, working with Marco Pierre White in the early days of his first restaurant Harvey’s, when Marco was at his most creative and was a man on a mission. Great friendships were forged and a mentor was established. Now, I have the freedom to create, and the joy of doing so at The Hardwick
The Hardwick, Abergavenny, Monmouthshire, South Wales

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mousie_b avatar
Senior Contributor
27 reviews
23 helpful votes
Female age 60+ from France & Isle of Man
Review of The Hardwick - Abergavenny - Monmouthshire written
Rating stars
One of the best meals I have eaten outside of France (where chef Stephen Terry spent some considerable time). It is no surprise that people like Michel Roux jr and Greg Wallace eat here. Though the premises may look a little "ordinary" on the outside, what you'll find on the inside is an extraordinary restaurant that can stand toe-to-toe with the finest in Britain.

I started with Carpaccio of Herefordshire beef with anchovy, garlic & rosemary dressing, which simply melted in my mouth. For the main course, I chose local pedigree pork tenderloin with salami & pea risotto cake, sprouting broccoli puree and salted caramel apple sauce. I wish I knew chef's secrets because the pork was moist and tender and oozed all the flavours of the countryside.

I normally don't "do" desserts (too full) but I couldn't resist the vanilla pannacotta with Yorkshire rhubarb and stem ginger crumble ... delicious! All of this helped down with a bottle of Fleurie, ???La Bonne Dame??™ and you have a picture of what heaven could never even come close to matching! ... TAKE ME BACK!
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