The ‘happy home for talented chefs’ is a regular haunt for Wales’ foodies, earning rave reviews from the likes of MasterChef’s Greg Wallace and a host of esteemed restaurant critics.
A comprehensive menu doesn’t make choosing an easy task, but the Hardwick’s hard graft pays off, with spoilt-for-choice customers visiting for old favourites and new dishes alike.
Operating under an overriding philosophy that the Hardwick is to be “somewhere you can completely relax and enjoy some fantastic food in good company”, guests can sample everything from fish and meat to vin santo with homemade cantuccini on an ever-changing menu.
Living by the mantra that the Hardwick is only as good as the produce it uses, Terry crafts dishes from the bountiful supply of local ingredients and stock at his disposal, crediting producers he works with directly on the menu.
The pub also offers an extensive range of Champagnes, sparkling, white and red wines as well as a variety of beers.
Terry is the head chef, but junior sous chef Henry Macleod has been dubbed a ‘star of the future’ on account of his knowledge of fresh local ingredients and his ability to knock of pristine dishes.
Terry himself opened his first restaurant over 21 years ago and since launched the Hardwick which personifies is passion for local, Welsh produce.
The pub covers a lot of ground, with a bar and restaurant area as well as a dedicated wing for guests to stay and enjoy the pub’s peaceful surroundings in sheer elegance.
There are several menus on offer including an a la carte menu, lunch menu and Sunday lunch menu.
The daily lunch menu is very reasonably priced at £32 for three courses, while the Sunday lunch menu is priced at £35.
On the a la carte menu you’ll find dishes generally priced no higher than £34.