The Whitebrook

Set among pine forests and trickling brooks, this long-time gastronomic beacon on the edge of the bucolic Wye Valley now serves a real taste of its surroundings. Mixing delicate French technique with super-premium Welsh produce, Raymond Blanc protégé Chris Harrod currently employs a full-time forager to provide pickings for his kitchen. These wild things now form a vital component for his distinctive cooking: Wye Valley asparagus might be paired with ‘hedgerow pickings’, maritime pine and Tintern mead, while Orkney scallops are garlanded with pickled alexanders, roast chicken skin and nasturtium. Elsewhere, ground elder pops up in a dish of day-boat turbot, while wild chervil and bittercress are the chosen feral companions for a plate of squab pigeon and forced rhubarb. Desserts also get the treatment, as in a combo of blackcurrant, camomile and sage. Readers “love” the tasting menu, the set lunch is bargain and warm courteous service is a given – whatever the occasion. There’s also an impressive wine list to peruse (including some local Welsh names), or you can try Chris’s own pine-infused gin – perfect if you’re staying over.

The Whitebrook is a Michelin Star restaurant with rooms found just outside of Monmouth, and also holds a Michelin Green Star, four AA Rosettes, and is the frequent winner of many other national awards. This little gem is tucked away on the side of a woodland in the Wye Valley, and is surrounded by beautiful countryside.

Making sure to stay connected to its rich surroundings, the flavours of The Whitebrook are inspired by an ingredient that is at its peak either in the restaurant's kitchen garden or from what the kitchen team have been out to forage for that week, or of course, from one of the restaurant's local growers or producers. Whilst the restaurant is happy to accommodate most dietary requirements with advance notice, they are unable to do so on the day due to their preparations.

The dinner menu begins with fermented swede with a local ewe's milk cheese, three cornered garlic, hazelnuts and the lightly fermented swede paired with apple juice. From the Wyve Valley, try the asparagus cooked over embers pine, or the Orkney scallop with heritage carrots, alexander, roast chicken skin and rock samphire. The Huntsham Farm ryeland hogget comes with young leeks, garlic puree, local turnips and ramsons for your main dish, and on the side you can order a pairing of dandelion with roots and honey and a rye crisp. At dessert time, enjoy the forced Wye Valley rhubarb with toasted birchwood ice cream, hazelnut and medlar.

There's a set menu of three courses, too. It begins with chalkstream trout paired with fermented cucumber, ramsons, garden leaves and flowers. For your main meal there is the day boat hake with St Austell Bay mussels, and the local Packham pear for dessert, which is served alongside buttermilk, maritime pine, yoghurt crumb and lactose flakes.