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Any suggestions that The Hardwick is a gastropub should be disregarded. Here they predate the gastropub era, back to those days of innocence when it was possible to walk into an old traditional pub and find good, soundly prepared food of a straightforward and satisfying nature. In fact, it very much leans towards being a restaurant.

So it's not surprising to know that the cooking is loyal to the seasons and dishes are served with more than a flourish of imagination and natural skill. Amongst the starters, there could be a Trealy Farm cured meat and salami board with antipasti or grilled squid with chorizo, rocket and lentil salsa. A main course of local free-range Usk Valley boar lasagne and roast loin of pedigree Welsh pork, are but two examples of the versatility of this place.

Allt Yr Ynys is a well preserved 16th century manor house, located in the foothills of the Black Mountains. Its history is well recorded and has close connections with the Cecil family. Much of the oak panelling and other period features have survived making the house a wonderful place in which to stay.

First courses of pan fried whole Greenland Bay prawns with a lime butter and herb sauce or fusilli pasta with smoked local ham, Welsh cheese, garlic, herbs, tomatoes, white wine and cream make a good start to any meal. Main courses list wild boar steak on wild mushroom, orange and ginger confit with deep fried herbs, and griddled sirloin of natural fed local beef with a blue cheese and mushroom sauce.

A banana and caramel torte with coffee cream or traditional bread and butter pudding rounds the evening off pleasantly in this comfortable and homely place.

Hidden in the tiny picturesque village of Nantederry near Usk, is a gem of a find called The Foxhunter. After eight years of training under some of the most celebrated chefs in London, culinary sensation Chef Matt Tebbutt returned to his homeland and plunged headlong into his new venture - turning an old Victorian pub into a modern restaurant that has a stunning mix of original features and contemporary comfort.

Drawing on the influences of his expert mentors, Matt offers the very best of modern British cooking characterized by daily changing menus featuring local, organic and seasonal ingredients. Begin with the taglioline with wild duck sauce and aged pecorino cheese, followed by roasted and braised mallard, choucroute, juniper and buttered pears. A meal here can be pretty intense, but skipping dessert isn't an option. Work around your appetite and conclude with a selection of British cheeses served with homemade fig salami and toast. One of the biggest attractions in the locality, The Foxhunter has also bagged several awards including AA Restaurant of the Year for Wales and AA Notable Wine List 2008 and 2009.

Located between Abergavenny and Crickhowell, Llanwenarth Hotel comes with more than its fair share of local vistas, with most of the bedrooms overlooking the River Usk. The in-house Riverside Restaurant with its floor-to-ceiling windows and beige furnishings bring in a convivial atmosphere and during summer months get closer to nature on their terrace area, designed in a Mediterranean style and taking in views of the valley beyond.

Starters of goats' cheese and olive salad, roasted red pepper and butternut squash soup, and carpaccio of beef with balsamic vinegar, olive oil and Parmesan could be followed by a main course of grilled rib eye, served to order, with a Stilton and peppercorn glaze, and escalope of salmon with baby garlic prawns and lemon garnish. Desserts may be hard to resist, especially the iced blackcurrant and biscuit parfait with fruit coulis and almond tuile, and warm pecan and maple sponge pudding with cardamom ice cream. 

Fairly recent changes at this distinguished restaurant appear to be all for the best, and former owner Franco Taruschio's achievements are still in safe hands.

Having suffered a rather rocky time for some years, it is a relief that finally the combination of Shaun Hill, the multi-award winning chef, author and former owner of The Merchant House in Ludlow, once rated as the fourteenth best restaurant in the world, and William Griffiths have restored credibility to it.

William, with his wife Charlotte, runs The Angel Hotel in nearby Abergavenny, but some years back he used to work with Shaun; their joint mission is to restore a much loved restaurant to its former glory. The food style will be very different but the objectives will be the same, good food and wine at acceptable prices.

Nestling in the Monmouthshire hamlet of Bettws Newydd near the river Usk with beautiful views to Sugarloaf and the Black Mountains, The Black Bear Inn is tucked well away from the bustle of city life. Add to this a bill of fare featuring fish, game and hearty soups, and a selection of wine, spirits, cider and beer with cask ales from Wye Valley inclusive of Butty Bach.

Do not ask what is on the menu when you make your reservation as it changes everyday. But with a bit of luck you could be in line for garlic snails, grilled sardines or Black Bear mixed starter plate. Medallions of venison with red currants, port and cream could follow, or perhaps fillets of sole resting on a bed of tomato and pesto topped with garlic and melted cheese.

Other added attractions nearby include yew trees that are believed to be around 4000 years old.