MONMOUTHSHIRE chef Chris Harrod will be representing Wales in the final of BBC’s Great British Menu after winning a close-fought regional heat last Friday.

His pork main course entitled ‘Everything But the Squeal’ earned him maximum points from all four judges, who described it as an ‘exceptional dish’.

His dessert course, a creative ‘take’ on Tea and Cake, was devoted to the midwives at Nevill Hall Hospital in Abergavenny who delivered his daughter Milly.

Four finalists chosen from across the UK will ultimately provide one of the courses for a special banquet celebrating 70 years of the NHS.

Chris launched The Whitebrook Restaurant with Rooms in 2013 and within 11 months the restaurant was awarded a Michelin star. It is one of only 39 restaurants to hold four AA Rosettes.

He says he has wanted to be a chef since the age of seven. Classically-trained he has worked in some of the nation’s most prestigious restaurants but he credits the four years spent working with his hero Raymond Blanc at Le Manoir as his most profound influence.

It was there that he cultivated his love of foraged ingredients – which has now become his trademark.

Chris, who is making his TV debut in Great British Menu, described his win in the regional final as ‘an amazing end to the week’ and said he was keen ‘to celebrate Monmouthshire’ with his dishes – featuring unusual herbs like woodruff and mugwort gathered in the countryside near his home.