The Whitebrook is a Michelin star restaurant with eight rooms, set in the blissfully peaceful Wye Valley. In 2013 Worcestershire born Chef Chris Harrod and his wife Kirsty followed their ultimate dream of owning their own restaurant, and within 11 months The Whitebrook was awarded a Michelin star. A place in the Waitrose Good Food Guide UK Top 50 Restaurants and four AA rosettes followed and last year Chris took part in and won Great British Menu 2018. Every dish served from breakfast through to dinner boasts locally sourced ingredients, many of which are foraged within a short distance from the restaurant.
Prior to The Whitebrook, Chris opened Colette’s as as head chef at The Grove Hertfordshire, he spent almost four years working for Raymond Blanc at Le Manoir aux Quat’Saisons, and began his steady rise in the kitchen as sous chef to Alan Murchison at L’Ortolan in Shinfield, Berkshire, for 18 months.
It was Raymond Blanc and his time at Le Manoir aux Quat’Saisons that influenced Chris profoundly:
‘What I thought about food changed completely when I got there. Everything is about quality and the freshness of the produce. As a chef it’s all about questioning and tasting, and that’s really stayed with me’.