Review on Whites Restaurant
Whites Restaurant was opened in Beverley in the August 2008 by chef/patron John Robinson. The restaurant and patisserie is an intimate affair with a minimalist décor, white walls, dark wood floor and tables with high backed Mackintosh chairs.
John earned his culinary stripes in the two starred Michelin Winteringham Fields, as well as a year working internationally in New Zealand. He offers two surprise tasting menus consisting of four or nine courses that change daily. Ingredients are sourced locally with meat bought on the bone, including whole deer, lamb and rare breeds of pigs and fish also comes in whole where possible. This enables him to use all the trimmings and bones to make the wonderful stocks used in all of the sauces. Among the starters there could be pan fried quail's egg and bacon tortellini or pan fried langoustine, pickled vegetables and aioli. Inventive mains follow with local pigeon, cauliflower pannacotta, bury black pudding and morel mushrooms or pan fried turbot, braised lettuce, capers, olives and salted grapes. There is a very good cheese board with homemade oatcakes and chutney or for something sweet choose lemon and lime, almond brittle and ginger syrup.
Whites Restaurant is also featured in: Michelin Guide, Good Food Guide
Rate this RestaurantCuisine
Modern British
Chef
John Robinson
Restaurant Opening Times
Lunch: 12.00 - 1.30pm Sat
Dinner: 6.45 - 8.00pm Tue-Sat
Accepted credit cards
Visa, Master Card
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