The Whitebrook is a Michelin-starred farm to fork restaurant with rooms in the Wye Valley, headed up by chef patron Chris Harrod. The focus here is to deliver flavour using only the freshest ingredients available. There are eight lush rooms to stay in for those seeking the full experience. Everything is prepared on-site, using many herbs and vegetables from the garden and surrounding area. These include lesser-known plants such as pennywort, three-cornered garlic, bitter cress, wild onion, hogweed and lesser celandine. These are the flavours of the valley and The Whitebrook delivers them from the ground to your plate in the form of elegant dishes.
The full dinner tasting menu is the best way to sample what The Whitebrook has to offer, featuring around eight courses. This menu may start with interesting combinations like fermented swede with ewe's cheese, three-cornered garlic and hazelnut, Jerusalem artichokes with goat's curd, forest findings and rosemary or an Orkney scallop with fermented carrot, rock samphire and roasted chicken skin.
Subsequent heartier entries may include truffle-baked parsnip with salted plum, oyster mushroom and winter black truffle or grilled day boat monkfish with grilled leek, wild garlic and scurvy grass. But, just as you may think this too light and gentle a menu, this concern will be promptly dispelled by something like a whole suckling pig with celeriac, pear and lamb's sorrel. After that, things will lighten again, with a dessert such as forced rhubarb with birch and hazelnut and medlar. Finally (for an extra fee) you may enjoy a selection of local, Welsh and British cheeses, perhaps with gooseberry chutney, pickled black walnut and crackers.
For a lighter meal, there is a slightly shorter lunch menu, as well as a three-course set menu and a fully vegetarian menu. The wine list is extensive, with symbols to indicate organic bottles.