Now guests at The Whitebrook can join Chef Chris Harrod and expert forager Henry Ashby on a unique trip out into the countryside in search of produce which they may find beautifully woven into a dish on the menu at the restaurant later that day.
There isn’t much Henry Ashby doesn’t know about wild food in Britain. He has been foraging for over 50 years and was taught by his grandfathers in Yorkshire where he foraged the rivers and hedgerows and learnt all about mushrooms. He spent time shrimping and collecting seaweed, cockles and sea spinach in the Scilly Isles before ending up in Wales where he supplies some of the region’s best restaurants.
Chris Harrod developed his love of wild food whilst training under Raymond Blanc at Le Manoir aux Quat’Saisons. When he opened The Whitebrook with his wife Kirsty in 2013, the blissfully peaceful rural location made using the countryside as his larder a natural choice. Many of his ingredients are locally foraged and everything else is sourced from within a few miles from local producers.
Priced at £50 per person, the foraging trips will take place in the afternoon and are open to any guest staying and dining at The Whitebrook. The experience, which must be booked in advance, by contacting the restaurant (01600 860254 / or email) will be open to small groups of two to eight and will last up to three hours.