Last chance to try BBC2 Great British Menu winner and Michelin chef Chris Harrod’s 10/10 scoring dish, Everything but the Squeal

Cooked by his own fair hands – for Chris is in his kitchen cooking for every service – this is the dish that all Great British Menu judges agreed was a perfect 10.

Plus a five star review from Tom Parker Bowles in the Daily Mail for The Whitebrook Restaurant with Rooms is another reason to visit
‘Harrod’s cooking is technically skilled but unshowy, his understanding of balance sublime’, says Tom

Of Chris Harrod’s star suckling pig dish, Great British Menu Veteran judge, Michelin chef Paul Ainsworth said:

“The skill and execution of what I saw you cook today was phenomenal. I’ve got goose pimples telling you that right now… it was absolutely delicious… absolute perfection and that’s not a word that I say easily.”

‘Everything but the Squeal’ is local Huntsham farm suckling pig, caramelised celeriac, pear, lamb’s sorrel, all served with salt baked celeriac & faggots and will feature on the menu until the end March.

It will then make way for the abundance of foraged produce which comes into bloom for spring. Chris sources many of his ingredients from the fields of the Wye Valley, using the countryside as his larder. Asparagus season is also imminent, bringing with it Chris’ signature and favourite dish, Wye Valley asparagus, hogweed, maritime pine, Tintern mead.

The Whitebrook Restaurant with Rooms offers some of the best value Michelin star dining in UK. Chris Harrod’s three course lunch menu available from Wednesday to Sunday is priced at £39.

Chris runs The Whitebrook alongside his wife Kirsty. Having trained under Raymond Blanc at Le Manoir aux Quat’Saisons, he opened his own establishment in the stunning Wye Valley in 2013 before winning a Michelin star within 11 months. He now has 4 AA Rosettes and is named in The Good Food Guide Top 50 UK Restaurants.

Almost everything on the menu at The Whitebrook, from breakfast through to dinner is sourced within a small radius. Whether grown in the kitchen garden, foraged from the local countryside or sourced from one of the many suppliers within just a few miles, the provenance of the ingredients is paramount and Chris’ food has been described as ‘The Wye Valley on a plate’.