The Crown at Whitebrook
| The Whitebrook | |
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The Crown at Whitebrook in 2008
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 Location in Monmouthshire
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| Restaurant information | |
| Established | October 2013 (Under current ownership) |
| Current owner(s) | Chris Harrod |
| Previous owner(s) | James Sommerin |
| Chef | Chris Harrod |
| Food type | British cuisine |
| Rating |
 (Michelin Guide 2014) |
| City | Whitebrook |
| County | Monmouthshire |
| Country | Wales |
| Coordinates | 51°45′34″N 2°41′11″W / 51.75944°N 2.68639°WCoordinates: 51°45′34″N 2°41′11″W / 51.75944°N 2.68639°W |
| Seating capacity | 34 covers |
| Website | thewhitebrook |
The Whitebrook, formerly known as The Crown at Whitebrook, is a restaurant with rooms in Whitebrook, 6 miles (9.7 km) south-south-east of Monmouth, Monmouthshire, Wales, near the River Wye and the border with England. The building is thought to date from the 17th century and by the 19th century it was used as a roadside inn. Its restaurant was run by Chef Patron James Sommerin until 2013; it gained a Michelin star in 2007. It contains eight double rooms and a 2-acre (0.81 ha) garden. On 7 March 2013, it closed because of financial difficulties; at the time it had the longest held Michelin star in Wales. Critics praised the food under Sommerin, but have criticised the difficulty in finding the restaurant. It re-opened in October 2013 under new chef and owner Chris Harrod, and regained the Michelin star in 2014. Harrod serves a menu using locally produced meat and vegetables along with foraged ingredients such as charlock, hedge bedstraw and pennywort.
The Whitebrook is a restaurant with rooms located 6 miles (9.7 km) south-south-east of Monmouth in Monmouthshire, Wales. It is near the River Wye and the border with England. It is located on a minor road running between Lydart and the A466 road at Bigsweir. The restaurant can seat up to 34 customers, and the kitchen is run by four staff plus Harrod. In addition to the restaurant itself, there are eight double rooms; as of 2016, four had been recently renovated. They each look out over either the adjoining garden or the valley. It had previously operated with a further bedroom under the previous owner. There is also a apartment onsite for the manager of the premises. The building has an adjoined garden of 2-acre (0.81 ha).
The menu under Chris Harrod is seasonal, using locally produced meat and vegetables. Tasting menu dishes include asparagus which comes from the nearby Wye Valley, while turbot from Cornwall is used. There are foraged items included in the menu, such as hedge bedstraw and pennywort.Charlock is served with crab, while hogweed is used in an asparagus based dish. He uses foams on dishes, including on a Jerusalem artichoke starter comprising caramelized artichokes with goat's curd, trompette mushrooms and Parmigiano-Reggiano.
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Wikipedia