"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"
Topics
Related Posts
‘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
