Bringing The Hardwick to Cardiff

Woke up to the news that Stephen Terry is to open a new restaurant in Cardiff.

The restaurant won't be in the city centre - let's face it most of Cardiff's best eateries aren't - but the London-born chef hinted that Cathedral Road was a possible location.

The food will follow the same philosophy as the that employed at it's sister restaurant The Hardwick in Abergavenny and the one thing you can guarantee there'll be no gastronomic showing off just and abundance of high quality, local ingredients.

Speaking to Trinity Mirror's WalesOnline web site he said, "I can't stand fine dining. It comes with an over-inflated price and no atmosphere and I can't see the point.

“I don’t think there’s a demand for a molecular gastronomy pushing boundaries type restaurant in Cardiff.”

The chef also revealed that he's planning to open an adjoining shop selling local produce, "We would bring stuff down from Abergavenny, like great strawberries in the summer.

“I have a great friend who’s a baker and I’d like to bring him in so people can buy a good loaf of bread for £3.50.”

Tiny Rebel Brewery Bar opening

This promises to be a good night... unless you're a lager drinker :)

The Gate, Llanfrechfa back as a pub

Good to see another local pub being brought back to its former glory.

Last night I visited The Gate at the bottom end of Llanfrechfa/top end of Ponthir, after my cousin recommended it to me.

Four real ales and one real cider on the bar, and a very enticing menu that included the better half's favourite of belly pork with black pudding. Another watering hole to add to your 'must visit' list if you're in the Newport/Monmouth/Torfaen area.

Two fat blokes and some nibbles

https://twitter.com/GolleysWales/status/271690613508935680/photo/1
Me and @cardiffcomfest at Beers, Bites and Beards last week

Disappointment down the Bay

Just got back from a meal out with friends at Signor Valentino in Cardiff. Food decidedly average.

The goat's cheese tart seemed to be encased in pastry so spongey I wondered if it was puff rather than shortcrust, and the filling tasted decidedly cheddar-like.

The pizza was an improvement but only after pouring several glugs of chilli oil over it.

Worst of all however was the price. In Italy a good pizza rarely costs more than seven euros (a little over a fiver). So why should a pizza with the same three toppings in Cardiff cost more than double?

Video recipes

http://www.youtube.com/chefstephenterry
Been doing some more work on Stephen Terry's YouTube page. Adding side graphics and selecting me keywords.
Time to step away from the laptop now. Headache coming

Ready to grow our own

My stepdaughter's boyfriend and me at our new family allotment in the 'port
:)