Complimentary Appetiser at Whites Restaurant Beverley – Good Food Guide and Michelin Guide Dining
smoking a starter
lamb
scallop
starter
live langostine
Home Made Bread at Whites Restaurant – Beverleys only Michelin Guide and Good Food Guide Restaurant
plating
gurnard
homemade breads and Whites daily churned butter
scallop
lamb rump
scallop
restaurant 2016
Chefs at work in Whites Restaurant Beverley – Michelin Cuide and Good Food Guide Restaurant

Cookies Policy

This site uses cookies, which are anonymous small text files placed on your computer tablet or mobile phone to help the site work properly and provide a better user experience for you. Generally, cookies are used to retain user preferences, remember information such as details you have entered into online forms, provide anonymous tracking data for other applications such as Google Analytics, and where appropriate, store information for things like shopping baskets, identify you as being logged in to a particular service, and allow access to secure areas of the site (this is not an exhaustive list).

In general, cookies will make your browsing experience better but you may want to disable cookies on this site, which can be done in the cookie settings in your browser. You may want to check the ‘Help’ section of your browser to do this, and please be aware that if you choose to prevent cookies our site may not perform properly for you.

Our website does not use cookies that gather information to advertise products or services or target adverts to you on other websites, provide other agencies with information on your visit allowing them present you with adverts that you may be interested in, or link to social networks like Facebook who may then use information about your visit to target advertising to you on other websites.

By using our website you consent to us using cookies

"Whites obtained a Michelin Bib gourmand, and it certainly looked set to be a strong contender for a star in the future… the generously portioned venison is by far the most succulent I’ve ever tasted"

Sunday Express April 2010.