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Complimentary Appetiser at Whites Restaurant Beverley – Good Food Guide and Michelin Guide Dining
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Home Made Bread at Whites Restaurant – Beverleys only Michelin Guide and Good Food Guide Restaurant
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cheese
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smoking a starter
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homemade breads and Whites daily churned butter
Fine Dining in Beverley – Michelin Guide and Good Food Guide – Whites Restaurant
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Chefs at work in Whites Restaurant Beverley – Michelin Cuide and Good Food Guide Restaurant

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Welcome to Whites Restaurant, a small intimate restaurant with rooms in the heart of East Yorkshire’s market town in Beverley.

Opened in August 2008 by Chef Patron John Robinson it stands alone as Beverley’s only Michelin and Good Food Guide rated restaurant.

We like to showcase the best of local produce and take pride in making everything onsite in our kitchens—this includes the breads, the complimentary appetisers, cheese biscuits and petit fours.

 

We have slightly changed the way our menus work. we now ONLY offer  2 surprise menus that change daily:

a 4 course tasting menu available Tuesday/Wednesday/Thursday evenings only priced at £25

or a 9 course tasting menu available every evening Tuesday – Saturday priced at £50pp

You can see sample menus by following the menus tab but please note these are only samples and do change daily.

When booking you will be asked to specify any allergies or major dislikes and we will do everything we can to fulfil these requirements. (to change the menus on the evening is not always possible due to the extensive preparation that goes into the food so please advise us on dietary requirements on the phones)

We look forward to wecoming you down to the restaurant. Your continued support helps us continue living our dream!

Bookings taken Tuesday – Saturday 6.45 – 8pm Saturday lunch 12 – 1.30

SPECIAL OFFER : We are currently running a fantastic offer where you can stay in any of our rooms, enjoy the fabulous tasting menu and have breakfast served in your room for only £195 for 2 people. Call us for more information.

"The food is remarkable. John Robinson learnt from the best and, I tell you, he will soon enough be boasting his own Michelin star. "

Yorkshire Post Feb 2013