MONMOUTHSHIRE EAT
14 pages of recipes and news from around the county
Tips from the experts
One of Monmouthshire’s Michelin-starred chefs, Shaun Hill, from the Walnut Tree, near Abergavenny, has chosen his top restaurants for a new book called Where Chefs Eat. The book features lists
Martin joins the team
Chef Martin Adams (above) is the new head chef at Tudor Farmhouse Hotel, just over the border from Monmouthshire in Clearwell in the Forest of Dean. A quarter fi nalist in the 2012 MasterChef:
Professionals, Martin was complimented by two starred Michelin chef, Michel Roux Jr on his ‘good and precise cooking’ and his range of ‘very good skills on show’. He impressed the presenters and audience
of the programme with his range of dishes and culinary expertise, receiving the ultimate praise from The Master himself, Michel Roux Jr, who said: “Martin has got an eye for presentation and is a true solid chef; the kind of chef that I would want in my kitchen.” Martin joins Tudor Farmhouse Hotel
following a fi ve year term as head chef at the 2 AA Rosette restaurant at the Cormorant Hotel, Fowey, Cornwall. He has also held senior chef de partie positions at the award winning Carlyon Bay Hotel and The Fowey Hotel, both based in Cornwall, as well as being sous chef at the acclaimed restaurant at the Cornish, Marina Villa.
from more than 400 of the world’s top chefs. Shaun is the only Wales-based chef feature in the book, which lists restaurants from around the globe. Billed as ‘the ultimate
insiders’ guide’ Where Chefs Eat is published by Phaidon and is priced £14.95. Shaun Hill’s, who is
described in the book as the British restaurant legend who put Gidleigh Park, Devon, and the Merchant House, Ludlow, on the map, picked another Monmouthshire restaurant,
The Hardwick near Abergavenny as his ‘regular neighbourhood restaurant’ to visit. The Butcher’s Arms, in
Eldersfi eld, Worcestershire, was worth the travel, according to Shaun, who chose Hibicus, in London, as his high end favourite, London’s Maison Bertaux as the place to eat breakfast, Opera Tavern, in London, as his bargain choice and St John Bar and Restaurant, also in London, as his local favourite. Shaun’s restaurant,
which is one of only four in Wales and one of two in Monmouthshire to hold a Michelin Star, was recommended by Fergus Henderson, of the St John Bar and Restaurant, Newport-born Hywel Jones,
of Lucknam Park Hotel, near Chippenham, and Stevie Parle, of Dock Kitchen, London, who all said it was ‘worth the travel’. The Hardwick, which was
the only other restaurant in Monmouthshire to get a mention in the book, was also recommended by Dominic Chapman, of The Royal Oak, Maidenhead, as his ‘regular neighbourhood restaurant’.
Glangrwyney Court in Crickhowell,
Powys, has been named Country Retreat of the Year in the Les Routiers Awards 2013...
The hotel was the only Welsh business to pick up an award. Other winners were: Bed & Breakfast of the Year, Blackcock Country Inn & Restaurant, Northumberland; Hotel of the Year, The River Haven Hotel & Restaurant, East Sussex; Boutique Hotel of the Year, Chez Vous, Surrey; Venue of the Year, Aylestone Court, Herefordshire; Guest House of the Year, The Spindrift Guest House, Fife, and Villa Marina, Devon; Pub of the Year, The Red Cow, Cambridgeshire and O’Neill’s Bar & Restaurant, Dublin; Café of the Year, Terrace Café Bar & Bistro, West Yorkshire; Restaurant of the Year, Mojac’s, Isle of Wight; Newcomer of the Year, My Great Grandfather’s
Stephen helps with hospital food
Monmouthshire chef Stephen Terry, pictured, has lent his expertise to a Wales-wide makeover of hospital menus. Mr Terry, who owns and runs The Hardwick restaurant at Abergavenny, was involved – along
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with TV chef James Martin – in drawing up a database of more than 90 recipes intended for use in all hospitals. The aim of the All Wales Hospital Menu
Framework, launched by health minister Lesley Griffi ths is to ensure patients have tasty choices which can address individual nutritional requirements. The recipe database currently consists of 18
soups, 38 main course items and 42 desserts, snacks and accompaniments which have been analysed and meet strict nutritional standards.
Restaurant, Gloucestershire; Inn of the Year, The Phoenix Inn, Hampshire; Sustainable Restaurant Association Award, Colmans, Tyne & Wear. Competition was fi erce this year but
the judges believe that the winners have consistently demonstrated exceptional service, hospitality and quality of food throughout the year. Les Routiers UK & Ireland said: “This year
has been so competitive! We’ve has such good feedback from the many fans of our nominees, together with outstanding performance by all, that is has made the judging process this year one of the toughest we’ve ever encountered.”
Mr Terry, who has contributed lamb
shoulder and potato pie to the list, said: “I am very proud to have been able to contribute to such an important and essential initiative.” Mr Martin, who worked at Nevill Hall
Hospital, Abergavenny, as part of his involvement with the framework, said he thoroughly enjoyed taking part. “I really feel that food is a medicine. Patients
should look forward to meal times as one of the highlights of their day,” he added.
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