Surveyed
A single Michelin star restaurant with eight bedrooms set among woodland in the Whitebrook valley, a few miles south of Monmouth. Chef-patron Chris Harrod, who took over the site in 2013 and later bought the freehold, cooks tasting menus built around foraged hedgerow ingredients, Wye Valley asparagus and Welsh meat, backed by a wine list heavy on organic and biodynamic bottles.
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