The Whitebrook

The bounty of the ‘lovely’ Wye valley – including foraged pennywort, hedge bedstraw and nasturtium tubers, ‘all first for us! More

Contact details

The Whitebrook
NP25 4TX
01600 860254

Hotel information




all year except 26 Dec, first 2 weeks Jan, restaurant closed Mon, Tues midday.


lounge/bar, restaurant, business facilities, free Wi-Fi in room, in-room TV (Freeview), terrace, 3-acre garden, River Wye 2 miles (fishing), only restaurant suitable for disabled.

Background music

‘chill-out music’ in restaurant.


not under 12.


only guide dogs allowed.

Credit cards

Amex, MasterCard, Visa.


[2017] per room D,B&B £223–£363. Seven-course tasting menu £74, Three-course menu £59.

Good Hotel Guide Review

The bounty of the ‘lovely’ Wye valley – including foraged pennywort, hedge bedstraw and nasturtium tubers, ‘all firsts for us!’ – inspires the ‘fresh, attractive’ food at this modern, Michelin-starred restaurant-with-rooms run by chef/patron Chris Harrod and his wife, Kirsty. ‘The experience is absolutely spot on, not least because of the kind and helpful staff.’ Sample ‘delicious’ canapés before taking a seat in the ‘atmospheric’ restaurant (‘well-spaced tables, proper tablecloths’) for ‘super’, ‘unpretentious’ meals that are ‘full of new flavours’ – perhaps ‘amazing’ parsnip croquette, salsify, charlock; ‘unusual’ halibut, rainbow chard, foraged fennel. Fed well, retire to a ‘restful’ bedroom, upstairs in the ‘refreshed’ 17th-century drovers’ inn. ‘Our good-sized, well-decorated room had a big, comfy bed and two chairs; there were excellent toiletries and plenty of towels in the bathroom.’ A ‘small but comfortable’ room overlooking the rear garden was less liked. At breakfast, tuck in to ‘very freshly squeezed’ orange juice, ‘good’ cafetière coffee, ‘interesting’ cooked options, including scrambled eggs ‘elegantly served in a “bird’s nest” of smoked salmon’. (T and GA, Pat and Jeremy Temple)

As featured in these Good Hotel Guide articles


The Whitebrook
NP25 4TX

Guest comments

'The situation is as lovely as ever. An ideal position for Chris to pursue his love of foraging for unusual ingredients. The midweek special offer was good value. A friendly young man whizzed us up the narrow stairs to our small but comfortable room on the second floor. The restaurant is a long, thin room, with a small lounge area by the front door. We so enjoyed the cooking and the relaxing dining atmosphere. All was simply described but elaborately prepared....and delicious. Service was excellent, very professional. Breakfast had a small selection of cereals, plus an interesting list of cooked dishes, mostly using local suppliers. Orange juice was freshly squeezed. Toast was good; our scrambled eggs elegantly served in a "bird's nest" of smoked salmon. Good cafetière coffee. ' - Pat and Jeremy Temple - April, 2015
'Chris Harrod and his team live up fully to the heritage. The building looks the same from the outside, but inside everything has been refreshed and redecorated. The dining room and bar area are brighter and airier, with well-designed lighting. Tables are well spaced and of a sensible size. Chris’s food is modern and delicious. He uses local suppliers, and foraged ingredients. All the guest rooms have been improved. Ours on the first floor was a good size, with a comfortable bed, two comfortable chairs, flat-screen TV. The bathroom was well decorated, with a comfortable bath and a big walk-in shower. It isn’t a five-star hotel, but in its territory of “restaurant with rooms” it has worked out its approach and delivers it spot-on, not least because of its kind and helpful staff. ' - Tony and Ginny Ayers - March, 2015
'Chris Harrod took over last autumn. The food is very special - he uses local produce right down to the flowers in the garden. It makes it all taste so fresh and different. The staff are friendly and relaxed. We had one of the rooms on the second floor which had all we needed, though the first floor rooms looked more spacious. ' - Humphrey Norrington - August, 2014

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