"Harrod’s cooking is technically skilled but unshowy, his understanding of balance sublime."
'This is subtle, precise, intelligent cooking that gives one an absolute sense of place. '
"...local Ryeland hogget that graze on the banks of the Wye. This is a serious piece of sheep, some of the best I’ve tasted"
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‘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.
Plus Chris Harrod is shortlisted for a Hotel Catey in the Hotel Restaurant Chef of the Year category
Published annually since 1952, The Good Food Guide covers the best places to eat throughout the UK. Not only does The Whitebrook land a top 50 spot in the guide, but Chris Harrod is also through to the Great British Menu finals.
