Saturday, 19 June 2021

Rocket & Rye, Cowbridge restaurant review


I’ve been waiting for Rocket & Rye, the latest venture from John and Ceri Cook, to open for absolutely yonks.

First announced back in September 2020, this Cowbridge restaurant’s opening was inevitably delayed due to multiple lockdowns and outdoor dining restrictions. In the meantime, the Cooks have teased its arrival with Rocket & Rye meal kits which have supplemented their brilliant Kapow Ribs.

Rocket & Rye was finally ready for lift off with the start of inside dining in May 2021.


With a menu comprising of ingredient-led snacks, starters, mains and desserts, you can either construct a meal of sharing small plates or opt for the traditional three courses. As fully paid up members of team starter-main-pud, there was only one route we were going to go down.

A super tender and lightly char-licked meaty roast octopus tentacle (£9.50) was sat in a rich red pepper and tomato sauce flecked with balancing capers. Topped with a good dollop of punchy herb-packed green sauce, it was a dish which delivered bags of flavour.


Across the table, a tasty yet low key plate combined thick hummus (£6), crisp green beans, soft white beans, mixed leaves, crunchy hazelnuts and vinaigrette dressing.


Warm and airy crumbed focaccia (£4) with a light chew was an ideal mop for the remnants of both starters.


Onto mains, and a beef blade bun (£16) was a rip-roaring decadent delight. A slow-cooked piece of deeply beefy and seriously tender slow-cooked meat was dressed with glossy chicken butter sauce, tonsil warming roast garlic aioli and lightly acidic pink pickled onions and gherkins. It was all cosseted by a light yet robust bun and accompanied by chonky golden crusted beef fat chips.


The entire construction made me question why I don’t encounter hot slow-cooked bits of meat in a bun more often? It’s unquestionably an upgrade on most burgers.


A whopper of a portion of duck bolognese (£19) was buried under a flurry of parmesan. It was a nice rustic dish which would have been elevated by a more pronounced quack of duck and a bit more bite to the pasta.


For dessert, a vegan option saw fresh summer berries (£6) bathed in a zesty syrup zinging with lime. It was topped with a dollop of whipped coconut cream with a curious grainy texture that neither of us were particularly sold on.


A genius piece of pastry-work made in collaboration with Cocorico’s Laurian Veaudour rounded off the meal. A light and not too rich chocolate mousse (£8.50) cocooned a thick and toasty tonka bean caramel sat on top of a super crisp hazelnut biscuit base. A big pour of cream was just the ticket to complete this first class dessert.


It’s great to see Rocket & Rye finally finally open its doors and I’ll undoubtedly be calling in for a beef bun and a chocolate mousse whenever I’m in Cowbridge again. Despite the current issues around staffing in the hospitality industry, we had excellent service from a young and enthusiastic team too. 

The Details:

Address - Rocket & Rye, 30 High Street, Cowbridge CF71 7AG
Telephone - 01446 775884

Saturday, 12 June 2021

The Black Bear Inn, Usk, Monmouthshire restaurant review 2021


Our last visit to the Black Bear in Usk in March 2019 feels like it was a different lifetime ago.

Back then, this Monmouthshire country pub had only recently opened. Owned by a young couple with plenty of experience in top Bristol restaurants like Bar Buvette and Poco, we were very impressed by a concise menu of refined seasonal cooking and a wine list focusing on the natural and biodynamic. I was keen for a revisit ever since.

In June 2021, the Black Bear is buzzing on a sunny Friday evening and it’s almost as if everything is back to normal except for the extra safety measures.


Mrs G spent the night working her way through a trio of lovely wines by the glass (Cava, Verdejo and rosé) whilst I returned to my traditional role of designated driver and enjoyed a glass of zesty homemade lime cordial and soda.


 House sourdough had a good chew and was lovely slathered with whipped butter.


 We eschewed starters in favour of a quartet of snacks. It was a very wise move.

Top notch Welsh rarebit (£3.75) was topped with a thick ooze of cheese tinged with mustard and beer.


A quartet of golden croquettes (£3.75) exploded with intense cheddar and leeky goodness.


The star of the meal were uber crisp and nutty deep-fried potato skins (£5) which were the perfect shovel for smoked cods roe that was the ideal balance of fish, smoke, cream and salt. 


We both had Anton Ego moments during our first mouthfuls; Mrs G reminisced about childhood visits to TGI Fridays and the loaded potato skin starter whilst I recalled packets of Smith’s Jacket crisps from the leisure centre vending machine.


Juicy chicken wings (£4) would have benefited from crisper skin but they were coated in a compelling sticky drizzle of honey.


Things veered a bit off course with our mains.

I ordered the confit pork belly (£18.50), a replacement for a braised beef dish which was being rubbed off the chalkboard when we arrived. I’m not sure whether its last minute substitute role was the cause of its disappointment but a soft skinned piece of pork belly was dominated by flabby fat with just a few mouthfuls of tender flesh.


It’s a shame because its accompaniments were first rate - a golden stack of confit potato made from thinly sliced buttery layers of spud, sweet and soft charred onion segments, a properly meaty sauce and a good dollop of potent mustard. When I explained the issue to our waiter, he was extremely apologetic and graciously deducted my dessert from the bill.


Mrs G’s main was better. Precisely cooked steamed hake (£18.50) was accompanied by more of those excellent confit potatoes and sat in a vegetal watercress puree. But, the billed tarragon was very subtle and the dish would have benefited from a lift of acidity, perhaps a squeeze of citrus.


A side of buttered greens brought lightness to both dishes (£3.75).


Desserts restored order; they were both excellent.

A steamed rhubarb sponge (£6.50) was everything I want in a pud. A soft and light yet pleasingly sturdy sponge with a golden crusted base was topped with fragrant rhubarb compote and bathed in cold vanilla-fragranced custard.


A cracking cheese selection (£9.50) comprised of grassy Hafod, creamy and socky Brefu Bach and savoury-salty Brunswick Blue, accompanied by super-crisp sourdough crackers and spiced sultana chutney.


Despite the main course hiccups, we had a lovely evening at the Black Bear. It’s the kind of place which I’d love to have as my local pub.

The Details:

Address - The Black Bear Inn, Bettws Newydd, Usk NP15 1JN
Telephone - 01873 880701