Visit the Wye Valley and Forest of Dean

Places to stay, things to do, good food and drink

The Whitebrook – retains Michelin star for a second successive year

Chris Harrod at The Whitebrrok

Chris Harrod at The Whitebrook

The Michelin Guide 2016 revealed the UK’s restaurants cream of the crop today, and chef owner Chris Harrod is thrilled to have retained the coveted Michelin star for The Whitebrook, a restaurant with eight rooms set in the Wye Valley. 

‘There is no denying the value Michelin brings to our restaurant. It’s a huge moral boost for our team and humbling to receive such warm and genuine congratulations from our regulars, neighbours and local media too. All the hard work and long hours that we have put in day in and day out makes it all worth it when we see that coveted star against our name in the guide’. Chris Harrod.

In 2013 Chef Chris Harrod (ex-Le Manoir aux’Quat Saisons and The Grove) and his wife Kirsty followed their ultimate dream of owning their own restaurant, and within 11 months The Whitebrook was awarded a Michelin star. Every dish served from breakfast through to dinner boasts locally sourced ingredients, many of which are foraged within a short distance from the restaurant.

Chris Harrod makes full use of the abundant produce within the Wye Valley and Forest of Dean, and offers guests a three course set menu and a seven course tasting menu available for lunch and dinner. Overnight guests can tuck into breakfast delights which include bacon, sausage and black pudding from neighbouring village Trealy Farm Charcuterie, and smoked haddock and kippers from the Black Mountain Smokery in Crickhowell.

Moving on to lunch expect to find Duck liver parfait with gooseberry, chicory cream, pickled elderflower and bittercress; Whitebrook lamb, summer vegetables, seeds, shoots and flowers; Aerated raspberry mousse, Herefordshire raspberries, herb sorbet and cocoa.

Current dinner dishes include Local beets, vine blackberries, aromatic herbs & flowers; Cornish turbot, heritage carrots, buttermilk, estuary findings; Huntsham farm suckling pig, pine nut, violet artichoke, charred beans, orache; Black cherry, meadowsweet, cherry stone ice cream, hazelnut cake.

‘Harrod’s food is serious stuff and he’s in tune with the times, leavening his seasonal menus with elements foraged from the valley. Excellent service and an enlightened wine list that favours small growers, organic producers and lesser-known grape varieties’ Good Food Guide 2016

‘The Whitebrook could exist nowhere else, and eating here is an experience like no other in modern British food’ 9/10.  Chris Pople – Cheese and Biscuits. Fortnum & Mason Food & Drink Best Online Restaurant Writer Award Winner 2014

A rural gastronomic haven in the Wye Valley - Wales - with local and foraged produce at the heart of Chris Harrods cooking

A rural gastronomic haven in the Wye Valley – Wales – with local and foraged produce at the heart of Chris Harrods cooking

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This entry was posted on 16 September 2015 by in Eat something different and tagged , , , .
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