A RESTAURANT which promotes simple food made with local ingredients has scooped the prestigious Penderyn Welsh Restaurant of the Year Award.

Head chef Stephen Terry at The Hardwick was "chuffed" when the award was announced. The Hardwick beat off strong competition from other finalists, Fairyhill in Reynoldstown near Swansea and Ye Olde Bulls Head in Beaumaris, Angelsey.

Mr Terry is fresh from winning the BBC's Great British Menu competition, and now his restaurant has been named the best in Wales.

Judges of the award said The Hardwick caught their imagination for the passion for excellence in all its ingredients as well as an ability to represent Wales on a world stage of gastronomy.

Neil Quigley, sales director of Penderyn, said, "The panel of judges was unanimous in its decision that The Hardwick should be awarded the title of Restaurant of the Year 2008.

"They all agreed Stephen has earned his place at the top of the tree for his unfussy, simple and precise, style of cooking that has an Italian flair and the provenance of genuinely local ingredients."

The Penderyn distillery has been awarding the Restaurant of the Month and Restaurant of the Year titles for over two years.

Judges also praised The Hardwick for building up a number of regular customers who return to order its signature dishes, including the crispy breadcrumbed Gloucester Old Spot pork belly and Black Pudding with dandelion and apple and mustard sauce.

Mr Terry said, "It's all about team effort and we wouldn't be where we are now without me team. Everyone works extremely hard and I would like to thank all my staff for the work they have done.

"We buy local ingredients and, as we see the produce growing in the fields when we are driving around we know what to expect."