The Whitebrook

In a mobile-phone not-spot, deep in the rich foraging grounds of the Wye valley, Chris and Kirsty Harrod’s restaurant-with-rooms holds its Michelin star for a ninth year. Bedrooms are stylish and unfussy. One has a stone wet room, three a bath and walk-in shower. ‘The decor is fresh and modern, with some interesting pictures and sculptures, many made by Mrs Harrod,’ writes a reader. New hand-crafted, sustainable wood tables reflect the ethos in the nature-to-plate restaurant, where produce is locally sourced, home grown or foraged. A typical dish: day-boat brill, nettle, purple sprouting, hedgerow shoots and flowers. ‘The food was truly amazing, full of unusual ingredients – truffle-baked parsnip was a particular joy, with salted wild plum, hen of the wood and very fresh truffle.’ ‘Breakfast comprises six dishes, served automatically, which may perturb less adventurous digestive systems, though my husband appreciated the wild boar salami and particularly praised the bacon component of the climactic course.' ‘The food and room were simply lovely,' another reader concurs. (Frances Thomas, Hilary Mercia Blakemore)