Chef Chris Harrod takes locally sourced produce to the next level and tells the story of the land around the Whitebrook through his dishes to Katherine Price
Hogweed, fiddlehead ferns, hedge bedstraw and pennywort, all picked from surrounding hedgerows, with Wye Valley asparagus and Tintern mead. All this comes together to make a dish that, according to chef-patron Chris Harrod, sums up the Michelin-starred Whitebrook in Monmouthshire.
When Harrod took over what was formerly the Crown at Whitebrook in 2013, he was still cooking what he would describe as modern French cuisine. It was the kind of food he had cooked while at Colette's at the Grove at Chandler's Cross in Hertfordshire and had learned from his three years under Raymond Blanc as a chef de partie at Belmond Le Manoir aux Quat'Saisons in Oxfordshire.
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