S
erved from 10a
m
Great food,
Informal dining
Torfaens Most Recommended
INDEPENDENT HOTEL 2013
Sunday Carvery
Afternoon Tea
A La Carte
Accommodation
Venue Hire
Childrens Menu
Henllys Village Road,
Henllys, NP44 6HX
CWRT
HENLLYS
RESTAURANT
& BAR
01633 484697
bookings@cwrthenllysrestaurant.co.uk
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THE EATING OUT WALES
ICON GUIDE
EATING OUT WALES 18
JOIN US TO CELEBRATE 21 YEARS
OF OFFERING ONLY THE BEST
IN QUALITY DINING
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Station Approach, Bassaleg, Newport, NP10 8LD
Tel. 01633 891891 | www.junction28.com
28
1993 - 2014
twenty one years
Junction
EATING OUT WALES 19
JOIN US TO CELEBRATE 21 YEARS
OF OFFERING ONLY THE BEST
IN QUALITY DINING
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Station Approach, Bassaleg, Newport, NP10 8LD
Tel. 01633 891891 | www.junction28.com
1993 - 2014
twenty one years
Junction
FOOD FESTIVAL HIGHLIGHTS*
Masterclass programme featuring this years BBC Masterchef winner Ping Coombes.
Cook off specials in Newport Market.
Chef demos led by Hywel Jones, Newport Food Festival Patron and Head Chef
of Lucknam Park Hotel and Spa.
Teen Chef Final in the Riverfront Theatre.
70 stalls on Commercial Street and Bridge Street.
On street live music and kids activities.
Talks & tasters including brewers specials.
* some activities are ticketed. For further details, please visit:
Over 15, 000 visitors came and enjoyed Newport Food Festival in 2013
join us in 2014 for the citys biggest family day out.
Newport Market and the Riverfront are once again host to top chef demos and
masterclasses, the Teen Chef final as well as a menu of succulent tasters and talks.
The festival also welcomes new fringe venues including Waterstones, the main venue
for food and drink talks and The Project Space on Commercial Street which will be open
for childrens craft activities, bread making and other hands on workshops.
2014_07_023 FF2014 Voice Insert v6 olined_Layout 1 17/07/2014 10:36 Page 1
FOOD FESTIVAL HIGHLIGHTS*
Masterclass programme featuring this years BBC Masterchef winner Ping Coombes.
Cook off specials in Newport Market.
Chef demos led by Hywel Jones, Newport Food Festival Patron and Head Chef
of Lucknam Park Hotel and Spa.
Teen Chef Final in the Riverfront Theatre.
70 stalls on Commercial Street and Bridge Street.
On street live music and kids activities.
Talks & tasters including brewers specials.
* some activities are ticketed. For further details, please visit:
Over 15, 000 visitors came and enjoyed Newport Food Festival in 2013
join us in 2014 for the citys biggest family day out.
Newport Market and the Riverfront are once again host to top chef demos and
masterclasses, the Teen Chef final as well as a menu of succulent tasters and talks.
The festival also welcomes new fringe venues including Waterstones, the main venue
for food and drink talks and The Project Space on Commercial Street which will be open
for childrens craft activities, bread making and other hands on workshops.
2014_07_023 FF2014 Voice Insert v6 olined_Layout 1 17/07/2014 10:36 Page 1
his is a family run business of artisan pie makers with the
idea that pies can, and should be, made better. With
ingredients including organic meats and cheese, eggs
from their own free range chickens and no fewer than three
National Great British Pie Awards in their rst year, mother
and daughter Cheryll and Collette Crewe have denitely
been doing their bit to promote Heritage Meats and true
provenance, and to support British Farming.
Working from their own farm, this has developed into a
real family affair. Collettes husband, Steve, has now joined
the Piedom, and Cherylls husband, Dave, makes cider to
be used as an ingredient for the pies. Customers can now
also buy a tasty pie with their daily loaf as Elm Tree have
taken over the old Grifths bakery on Church Road.
And another award! Elm Tree Foods of Newport has
claimed a place among the nations best pie makers,
receiving a Class Champion award at the prestigious British
Pie Awards held in Melton Mowbray on 30th April 2014.
The company won the Class Champion Award in the Pasty
category with their Elm Tree Pasty.
Collette Crewe of Elm Tree Foods said: We are proud of
our pasty and to win an award at the British Pie Awards is a
real achievement.
TINY REBEL
his microbrewery - run by local boy Bradley
Cummings and his brother-in-law Gareth
Williams - has been trading for less than three
years, but it swept the board at the Champion
Beer of Wales competition 2013, winning all three
top places the rst time in history one brewery
had grabbed all three places! Further success this
year has ensured that the popular American pale
ale FUBAR was crowned as Champion Beer of
Wales 2014, leading the company to brewery and
personnel expansion.
Tiny Rebels beers can be found in venues as
far away as Italy, Spain and even Japan. More
locally the Tiny Rebel bear is seen in London,
Brighton and Manchester, as well as many venues
throughout South Wales and the West Country
that have taken to its beers. Tiny Rebel Towers also
newly plays host to brewery tours, showcasing
its products and setting itself apart with its unique
branding.
Tiny Rebel , Unit 12A, Maesglas
Industrial Estate, Newport,
NP20 2NN
Tel: +44(0)1633 547378
www.tinyrebel.co.uk/
twitter.com/tinyRebelbrewco
H
alo Foods has been trading in Newport for over 25 years, and is now one of the
largest manufacturers of healthy snack bars in Europe. They cater for specialist
sports achievement or health diets, and include low GI, reduced fat, high bre
and calorie controlled products, many with Fair trade and Organic ingredients.
ts not only the pigs who have the pedigree at the
Moody Sow Farm Shop at Cefn Mably Farm Park;
owner Rhys Edwards comes from good stock too,
as his great, great, great grandfather and great, great,
great uncle were a local farmer and butcher team at the
beginning of the last century.
Their Hereford beef comes from just one mile away,
and Rhys and his wife Alyona are keen to uphold the
familys traditional values and source as much food
locally as possible. All the sausages and burgers are
made on site from their own pigs which range free in the
woodland next to the farm shop, and other local farms
also supply them with lamb and poultry.
The Moody Sow Farm Shop won the hotly-contested
Barbecue Steak category for their own beef at the
National Butchers Q Guild Grand Final in April 2014.
Shop manager of the family-run business, Anthony
Tilbury said This is our rst competition and for a new
business that is just over a year old it was fantastic
to come away with an award, we are truly over the
moon.
his popular event draws the crowds in Caerleon, and is
evidence of the local interest in high quality, artisan foods
which has increased considerably with the quality of local
ingredients and producers on our doorstep.
Several high prole chefs have relocated to the area, citing the
availability of ingredients as a factor, and many local producers
supply outlets and restaurants all over the country.
The village has quite a choice of cuisines, from modern
Welsh cuisine at the award-winning Bell Inn, and Mediterranean
brasserie-style food at the Priory Hotel, to good pub grub at the
many local inns like the Red Lion and Goldcroft, and international
cuisine from Spain, China and India.
With a real mix of stalls, the Farmers Market is run in
conjunction with the summer Caerleon Arts Festival and at
Christmas, providing the opportunity to get gifts for your foodie
friends, and perhaps a hamper for the very special ones!
with a sister venue at The Ridgeway Bar
and Kitchen, which, since his takeover,
has been injected with a distinctive New
England coastal style, and focuses on
British cuisine, using the best quality local
produce.
www.storyinns.com
N
amed after the
bustling taverns
in Venice,
Bacaro is a relaxed and
unpretentious meeting
place .
Owner, David Pell,
prides himself on a no
compromise attitude to
quality, with coffee from a
gourmet roaster, traditional
Gelato Ice Cream and
authentic groceries from
Italy.
David and the staff at
Bacaro were delighted to
win a national Gold award
for Italian Restaurant of the
Year from the 2013 Pizza
and Pasta Association
at the industry awards
in London, where the
restaurant also picked up
the award for UK Pizza
Chef of the Year, won by
its Head Chef, Lyndon
Bradford.
Following his success
at Bacaro, owner David
Pell has forged ahead
BACARO
(AND THE RIDGEWAY BAR AND KITCHEN)
FIND OUT
WHERE TO
EAT OUT IN
NEWPORT
www.newport.gov.uk/eatingout
Quick and simple - Go on-line
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here has been a market in the heart of Newport
for hundreds of years. Originally a provisions
market, the stalls now offer a variety of produce,
goods and services. The new look refurbished
market was completed in November 2013 and
has transformed the market quarter area of the city
centre.
The Grade II listed building benets from a new
central entrance which is anked by smart new units
topped by brightly coloured canopies. The market
is clearly signposted by a striking monolith in High
Street amid new terracing and seating for shoppers.
There is a wide range of stalls in the market
ranging from traditional suppliers who have been
trading here for generations, to new traders bringing
in new products and ideas. This mix keeps the market
alive and vibrant and continues to attract a loyal
local following.
For more information including opportunities rent
a stall or unit in the market visit
www.newport.gov.uk/market
THE HOME OF FRESH FOOD
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EATING OUT WALES 28
THE PASSION THAT CHEF SIMON KING HAS FOR FOOD
IS EVIDENT IN EVERY MOUTHFUL OF EVERY DISH THAT
LEAVES THE KITCHEN AT 1861.
EATING OUT WALES 29
ituated in the picturesque hamlet of Cross Ash, just
outside Abergavenny, 1861 is one of the countrys
most exquisite dining experiences, offering patrons
an incredible taste of Welsh cuisine prepared at the
hands of an experienced gourmet chef.
A family-run business, Simon and his wife Kate share
a wealth of experience in the restaurant industry, and
they bring this to their wonderful restaurant, for which
the menu is strikingly superb.
The sample menus on 1861s website read like a
culinary Bible, encompassing the nest local ingredients
with plenty of home-grown goodies. Supreme of Guinea
Fowl, garlic and parsley cream and fricassee of peas,
beans, little gem lettuce and mint feature as sample
mains, with the desserts able to convert even the most
hardened of dessert-skippers. After all, who could resist
an elderower pannacotta served with an elderower
fritter?
In glorious surroundings, with a menu thats simply
out of this world, 1861 is a must-visit restaurant for any
lover of ne Welsh food and excellent ne wine.
Tel: 0845 3881861
1861, Cross Ash, Abergavenny, South Wales NP7
8PB
www.18-61.co.uk
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onveniently located just minutes from junction 28
of the M4, The 3 Mughals boasts an incredible
menu full of modern and traditional cuisine, as well
as some authentic family recipes brought to the restaurant
by the chefs. Its this extra special addition that makes this
award-winning restaurant stand out from the rest.
Highlights include the Pudina Paneer Tikka from the
starters menu, Jhinga Zaffarani, which is served as either a
main or starter, and the Punjabi butter chicken.
The Pudina Paneer Tikka is a shashtlick of the
restaurants own home-made cottage cheese with bell
peppers and pineapple. Refreshing and light, its a great
starter.
Jumbo king prawns marinated in a rich blend of saffron
and yogurt with caraway seeds, the Jhinga Zaffarani is
served with a cooling mint yogurt dip and is truly delicious.
The depth of avours, combined with the high-quality
prawns, are a match made in heaven.
For an authentic taste, why not try the delicious
Punjabi butter chicken? Originating from the street-side
eateries of Punjab, this chicken tikka dish is simmered in
satin-smooth tomato gravy with a avouring of kasoori
methi. It really is exquisite!
Of course, the menu features all of the standard
Indian and Bangladeshi cuisine youd expect, such as korma
and bhuna dishes, and these sit very nicely alongside the
restaurants speciality selections. All dishes are available for
dining in and to take out.
Offering extensive conference and function facilities,
The 3 Mughals is open seven days a week, with a very
special buffet on Sundays.
HIGHLY RECOMMENDED A-Z
Tel: 01633 864365
The 3 Mughals, 7 Western Valley Road, Rogerstone,
Newport NP10 9DS
www.threemughals.co.uk
IF THERES ONE THING THAT
NEWPORT DOES VERY WELL, ITS
INDIAN FOOD AND ONE OF THE
MARKET LEADERS IN THE CITY IS
UNDOUBTEDLY THE 3 MUGHALS.
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EATING OUT WALES 31
oday, it is one of Monmouthshires most well-
loved and well-used public houses, offering an
excellent selection of traditional and modern food,
as well as a well-stocked bar featuring many real Welsh
ales.
The restaurant at The Anchor is housed in what was
once the ferrymans cottage. Able to seat as many as
thirty-four people, it offers an intimate dining experience
in historic surroundings.
By day, from spring through to autumn, The
Anchors garden room takes on the role of a tea room,
providing visitors and regulars with a beautiful spot to
enjoy a piece of cake and a drink while overlooking the
surroundings. By night, right throughout the year, the
garden room is a restaurant offering breathtaking views
of the ood-lit Tintern Abbey.
The Anchor prides itself on being able to serve
the nest, freshest meals, cooked to order using local
produce from in and around Monmouthshire.
If youre looking for a function room, why not take
a look at this wonderful pub? The eighty-person capacity
function room has a sprung dance oor and works
beautifully for both formal and informal events.
The ethos at The Anchor is to offer the best
experience for every customer that walks through the
door. Why not try it for yourself?
HIGHLY RECOMMENDED A-Z
Tel: 01291 689582
The Anchor, Chapel Hill, Tintern,
Monmouthshire NP16 6TE
www.theanchortintern.com
SITUATED ON THE BANKS OF THE RIVER WYE, WITH THE
INCREDIBLE TINTERN ABBEY AS A BACKDROP, THE ANCHOR
DATES BACK TO THE 12TH CENTURY WHEN THE BUILDING WAS
USED AS A GRAIN STORE AND CIDER MILL FOR THE ABBEY.
THE ANCHOR
K A
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EATING OUT WALES 32
his fantastic family-friendly pub and restaurant
has an incredibly varied menu to suit all tastes
and budgets, ranging from great breakfasts
right through to excellent dinners for all the family.
Food is served from noon until 10pm, Monday
to Saturday and from noon until 10pm on Sunday.
The extensive menu is full of starters, salads,
light bites, gourmet burgers, traditional pub classics,
sh dishes and options from the grill.
The Ashbridge Inn also offers a spectacular
hand-carved Sunday roast, where you can choose
three slices of beef, pork or turkey, or if you cant
decide, why not have one slice of all three meats?
Theres no better way to get all the family
together than over a delicious home-cooked meal
at The Ashbridge Inn at any time of the year,
with so much on offer youre guaranteed theres
something on the menu to suit every palette and
keep everyone more than happy.
The Ashbridge Inn is also a great place to hold
a birthday, special occasion or event, call today and
let The Ashbridge take the hassle out of organising
your party.
HIGHLY RECOMMENDED A-Z
Tel: 01633 876678
Ashbridge Inn, Avondale Road,
Pontrhydrun, Cwmbran NP44 1DE
ITS NICE TO BE ABLE TO EAT OUT WITHOUT SPLASHING OUT
AND THERES NO BETTER PLACE TO DO THAT THAN AT THE
ASHBRIDGE INN, WHERE GREAT VALUE AND DELICIOUS HOME-
COOKED PUB GRUB COME HAND IN HAND.
THE ASHBRIDGE
INN
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EATING OUT WALES 33
ndependently owned and run, The Auberge offers a
taste of the big smoke, serving food daily and cocktails
until late.
Sourcing ingredients from Abergavenny town
centre, the menu at The Auberge offers a contemporary
selection of starters and small plates, burgers, lighter bites,
atbreads and grills.
Hugely popular all year round are the atbreads,
which come topped with such wonderful llings as BBQ
pulled pork and roasted vegetable mozzarella. Famed for
its impressive burgers also, The French is a favourite with
diners it comes topped with melted Brie, crispy bacon,
crispy onions and caramelised onion chutney. All burgers
come served with skin-on fries and homemade coleslaw.
By night, on Fridays and Saturdays, The Auberge
transforms into a stylish
night-spot serving a
selection of sophisticated cocktails to accompany music
from across every genre. Theres also live music on
alternate Thursday evenings.
If youd like to book a private party, why not call
Harriet and ask about the amazing Auberge party
packages or Hush Hut hire?
The Auberge is the venue with it all a denite must
visit for food connoisseurs and lovers of a great night out
alike.
HIGHLY RECOMMENDED A-Z
Tel: 01873 850727
The Auberge, 25 Frogmore St, Abergavenny,
Gwent, NP7 5AH
www.theauberge.co.uk
THE
AUBERGE
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HIGHLY RECOMMENDED A-Z
THE BELL INN
A PART OF THE VILLAGE OF CAERLEON FOR MORE
THAN 400 YEARS NOW, THE BELL INN OFFERS
DINERS THE CHANCE TO ENJOY THE FINEST
WELSH CULINARY EXPERIENCE IN A RELAXED,
WELCOMING ATMOSPHERE.
EATING OUT WALES 35
pen seven days a week for lunch and
evening service, the Anglo-European menu
is varied and excellent, changing seasonally
to ensure freshness and quality. Every team member
is passionate about food, with an emphasis on the
use of Welsh produce where possible. There are
separate lunch and evening menus, as well as bar
snacks, a regularly changing specials board and an
out-of-this-world dessert menu.
CAMRA award-winning and Cask Marque
accredited, if real ale is your thing, then sitting at the
bar of The Bell is a dream come true. Local brewers
sit alongside national brewers and at any given time
youll nd a selection of ales on the pump as well as
more than twenty ciders and perries.
There is regular entertainment, with live music
every Sunday lunch time, regular events and an
annual real ale and cider festival. Theres also a
fantastic beer garden, which is the most idyllic place
to wine and dine during the warmer months.
If you havent enjoyed the hospitality of this
wonderful pub yet, why not give it a whirl? You will
adore it, we guarantee!
Tel: 01633 420613
The Bell At Caerleon, Bulmore Road,
Caerleon NP18 1QQ
www.thebellatcaerleon.co.uk
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