A Michelin quality school trip

Monmouthshire is known as The Food Capital of Wales, but it's not only the adults that can enjoy our culinary delights. There was a very special school trip for the children of Trellech Primary School last week as pupils were invited to the Michelin starred Whitebrook to learn all about foraging, composting and food. And it's a great place to learn, as this year The Whitebrook achieved a Michelin Green Star (one of only six in the UK to gain one this year), highlighting their commitment to sustainable practices and eco-friendly culinary excellence. 

"This is the second foraging event and lunch that we’ve hosted’, says chef owner and former Great British Menu winner Chris Harrod ‘and we’ll continue to invite local primary schools on a regular basis. The aim is to help children understand where produce comes from, the wonderful variety that can be found in Monmouthshire and teach them about sustainable and ethical practice."

The Whitebrook regularly forage from the local hedgerows and woodlands of the Wye Valley and the coastline of the Severn Estuary so it's great to see them passing on these skills to the younger generation. Michelin quality food can truly come from anywhere!

The children were shown a wide variety of produce including rock samphire, sea spinach, sea aster, sea plantain, sea blight & mallow from the estuary. Then from the nearby woods and hedgerows the children were introduced to meadowsweet, wood sorrel, hop shoots, yarrow, wild pea, pine, girolle mushrooms. The children were encouraged to taste and smell, before seeing if they could detect the ingredient in the dish served. For example they recognised the citrus flavour of foraged lamb sorrel which was in their ice cream dessert.

Then a real treat for the children, as they sampled the adult tasting menu! Even the fussy eaters were keen to try the food, which included Mackerel, Cod, carrot foccacia (with pickled rock samphire), Monmouthshire truffle, and a pork main course which went down very well with the children trying roast saddle suckling pig, braised shoulder, slow cooked crispy belly and a pig head croquette. No surprise the strawberry dessert was the most popular served with both lamb sorrel ice cream & wood sorrel garnish. 

The children left full and hopefully a little more knowledgeable and aware of the rich variety of Monmouthshire produce, taking home with them a homemade Welsh cake, a Whitebrook pen and signed menu. 

It is fantastic to see our businesses being so willing to share their time teaching the next generation. And who knows, maybe one of these children will become Monmouthshire's next Michelin star holder?

(If this is making you hungry, make sure to book your own trip to The Whitebrook)