Chris Harrod’s Exclusive Great British Menu Dinners – featuring all his dishes from the show

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Katrina Rowe
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Announcing Chris Harrod’s Great British Menu Dinners    

 

     
     
Featuring all his dishes from the show, exclusively at    

 

     
     
The Whitebrook Restaurant with Rooms    

 

     
     
in Wales    

 

     
     
15th November, 13th December, New Year’s Eve and 24th January    

 

 
                                                                                                 

 

 
 
 

 

 
 
Guests of

 

 
 
The Whitebrook

 

 
 
Restaurant with Rooms are invited to relive the Great British Menu experience with Chris at four exclusive dinners featuring of all his dishes and more.

 

 
 
                                                                                                 

 

 
 
                                                                                                   

 

 
 
 
To celebrate his success in winning BBC2’s Great British Menu 2018, Michelin star chef, Chris Harrod will be recreating his four dishes for guests at

 

 
 
 
 

The Whitebrook

 

 
 
 
including his ‘perfect 10’ Suckling Pig dish, ‘Everything but the Squeal’ and winning banquet dish ‘Tea & Cake’. The four course menu plus canapes, appetiser and petit fours is priced at £87 / £136 including wine flight. NYE menu including Champagne cocktail and Champagne at midnight is priced at £140. Dinner, bed & breakfast rates are available from £314 based on two people sharing a room (£410 on NYE). Guests can book by visiting the website

 

 
 
 
 
thewhitebrook.co.uk

 

 
 
 
 or calling direct on 01600 860254.

 

 
 
 
It has been a triumphant two months for Chris Harrod who competed and won against three fellow Wales contestants in the regional heats before joining eight finalists to battle it out for a place at the banquet alongside James Cochran, Ellis Barrie and Tom Brown.

 

 
 
 
His main course ‘Everything but the Squeal’ was awarded 10/10 by the judges but was pipped to the post by another high scorer, however he claimed victory in the dessert round when he won a chance to serve his ‘Tea & Cake’ at the banquet.

 

 
 
 
The Great British Menu Tasting Menu will also feature Chris’ starter ‘A sensory Garden’ and fish dish ‘It’s Not an Aspirin, It’s an Apple a Day that Keeps the Doctor Away’ and as a thank you to NHS staff, on presentation of their ID, they and their fellow diners will get a complimentary glass of Ancre Hill sparkling wine or a foraged cocktail.

 

 
 
                                                                                                   

 

 
 
 
Chris will recreate The Great British Menu dishes including this winning banquet dish ‘Tea & Cake’

 

 
 
                                                                                                 

 

 
 
 
 
CHRIS HARROD’S GBM 2018 TASTING MENU AT THE WHITEBROOK

 

 
 
 
 
‘Sensory garden’

 

 
 
 
 
Mugwort smoked beets, black pudding, caramelised onion, aromatic herbs & seeds

 

 
 
 
 
‘It’s not asprin, it’s an apple a day that keeps the doctor away’

 

 
 
 
 
Meadowsweet cured mackerel, smoked mackerel pate, meadowsweet pickle, compressed apple, estuary vegetables

 

 
 
 
 
‘Everything but the Squeal’

 

 
 
 
 
Huntsham farm suckling pig, caramelised celeriac, pear, lamb’s sorrel. Served with charcoal baked celeriac & faggots

 

 
 
 
 
‘Tea & Cake’

 

 
 
 
 
Hazelnut cake, woodruff mousse, blackberries & nettles. Served with Quince tea

 

 
 
 
 
Chris runs The Whitebrook Restaurant with Rooms 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 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’.

 

 

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