The Whitebrook

The very definition of a destination restaurant, this place's isolated woodland feel is all part of its inherent charm. A nature-inspired colour theme and rustic wood flooring suit the location down to a tee. Ingredients are sourced from Wye Valley and their own kitchen garden, and are used in botanically based dishes with natural flavours. Middle White suckling pig is one of their signatures and Hereford raspberries with garden herb sorbet is a fitting end to dinner. There’s also a particularly creative vegetarian menu. Bedrooms follow the theme of bringing nature inside.

• An isolated, woodland-feeling destination restaurant with rustic interiors and rooms above, built around a tight catchment in the Wye Valley.
• The kitchen grows heritage vegetables and fruit using organic no-dig methods, forages locally and preserves produce for winter, with waste composted back into the land.
• The signature Middle White suckling pig course is built nose-to-tail, including richer offal elements as well as shoulder and croquette textures.

Signature Ingredients

• Middle White suckling pig, used nose-to-tail
• Wye Valley produce, with heritage vegetables and fruit from the kitchen garden
• Foraged leaves, shoots and woodland ingredients from the surrounding area
• Preserved seasonal produce used through winter
• Local proteins and fish shaped by what is available, rather than a fixed repertoire

Menus and prices

• 4 course lunch menu: £64
• 7 course menu: £95
• Dinner menu: £145

Style

• Creative British cooking built around Wye Valley sourcing, a kitchen garden and foraged ingredients, with a strong vegetable thread and a nose-to-tail signature for Middle White suckling pig.