The Whitebrook

For the first time ever, the programme paid tribute to 70 years of the NHS with a culinary feast to say thank you in the Great Hall at Britain’s oldest working hospital, St Bartholomew's.

Chris, who won a Michelin star within 11 months of launching his restaurant, competed to represent Wales where The Whitebrook is nestled in the rural backdrop of the Wye Valley. Famed for using the countryside as his larder, Chris forages locally, sources almost everything else from his doorstep and his cooking has been described as ‘the Wye Valley on a plate’.

After winning the Wales regionals, Chris was one of 8 chefs to compete in the Finals. After a week of intense competition, where Chris's Suckling Pig main course "Everything but the Squeal" was the highest scoring dish of the whole series, his 'Tea and Cake', a belated "thank you' to the maternity unit staff who helped deliver his baby daughter, was the dish that captivated the judges with Oliver Peyton confessing he’d ‘never eaten anything vaguely like it before.

SPECIAL OFFER: NHS STAFF TO RECEIVE A COMPLIMENTARY GLASS OF SPARKLING WINE OR FORAGED COCKTAIL - valid for October & November 2018.

You can now watch all the ups, downs and tensions of Great British Menu 2018 on BBC IPlayer.


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The Great British Chefs feature gives a fascinating insight into the abundance of wild and wonderful produce which finds its way into Chris' cooking. Plus don't miss chef Chris Harrod demonstrating at the Abergavenny Food Festival
‘Everything but the Squeal' will feature on the menu until the end March, making way for a new season of foraged produce - PLUS a special midweek offer.
Chef Chris Harrod buys the freehold for The Whitebrook Restaurant with Rooms in the Wye Valley

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