The Whitebrook
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Inspector comments
"Vibrant seasonal dishes featuring wild and foraged ingredients."
Overview
Set in the verdant Wye Valley, it comes as no surprise to learn that the lush environment surrounding The Whitebrook is also the source of much of the peerless produce and a clear inspiration in chef-patron Chris Harrod’s original and inspiring cooking. A whitewashed former drovers’ inn, now a very comfortable restaurant with rooms, it’s a wonderfully secluded spot very much off the beaten track and an unpretentious and serene setting for four-, seven-, and nine-course, hyper-seasonal menus. Rooted into pastures, hedgerows and coastline, foraged and wild materials are a hallmark, as in a dish of Wye Valley asparagus cooked over pine embers and served with beurre noisette with hogweed, fiddlehead ferns and mead sauce. A main course of Ryeland hogget is matched with ramsons and goat’s curd, and for dessert there’s superb balance in a combination of forced Yorkshire rhubarb, toasted birchwood ice cream, hazelnut, quince and a Muscovado shard.
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Ratings & awards
4 Rosette Award for Culinary Excellence
AA Notable Wine List
Features
- Facilities
- Seats: 26
- On-site parking available
- Food and Drink
- Wines under £30: 10
- Wines over £30: 145
Also at this location
Restaurant with Rooms
The Whitebrook
AA 5 Silver Star Restaurant with Rooms
4-Rosette restaurant
Breakfast Award
- Outdoor parking
- Wi-Fi
About the area
In their bid to control the borderlands of Monmouthshire – also known as the Marches – the Normans built a triangle of castles: Grosmont, Skenfrith and White. At first, they were simple wooden structures strengthened by earthworks, but when the lively Welsh refused to stop attacking them, it was decided more permanent fortresses were needed
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