The story
On Rosedale Lane in the tiny village of Port Mulgrave, just outside Whitby, Restaurant Number 20 operates with a quiet confidence that speaks for itself. There is no grand signage, no bustling walk-in trade—only a small dining room that opens four evenings a week for those who have booked ahead. The restaurant accommodates groups of one to six, a deliberate scale that allows the kitchen to focus on what matters: seafood prepared with precision and respect for the North Sea.
In 2026, Michelin added Number 20 to its Recommended list, a nod to the consistency and clarity of the cooking. The guide’s inspectors found a restaurant that does not chase trends but instead delivers a confident, ingredient-led experience. For a small, chef-driven spot in a coastal village, this recognition places it firmly on the map for anyone serious about British seafood.
The menu changes regularly, shaped by the day’s catch and the seasons. While the website does not detail specific dishes, the restaurant’s own words—“Hello and thank you for thinking of us for your next occasion”—hint at a warm, personal welcome. The atmosphere is understated: a proper dining room where the focus stays on the plate. Bookings are made by phone only, and the restaurant does not take reservations via Instagram, reinforcing a preference for direct, human connection.
Number 20 is open Wednesday through Saturday, with evening service starting between 18:00 and 18:30 depending on the day. It is a place for those who value substance over spectacle, and who understand that the best seafood often comes from a kitchen that knows exactly how much to leave alone.
Recognition
Ambience
Details
History
Owned and run by Sue and Jason Davies, this small, simple but outstandingly good restaurant sits in little Port Mulgrave, a hamlet one mile inland from the sea and the Cleveland Way National Trail. It comprises just one room and 24 covers in what was the village pub and has never been drawn into the vogue for tasting menus, sharing plates or pre-desserts – the couple have their own distinctive way of doing things, it's a formula that works and long may it continue. Sue commands things front of house, Jason works from the open kitchen, producing a short but perfectly executed menu – three starters, three mains – where top-quality ingredients are treated simply and their elements are allowed to shine. Situated so near the coast, fish is a strong suit here, perhaps wild sea bass carpaccio with olive oil, lemon and chilli, seared scallops on grilled polenta and spinach with a piquant anchovy and rosemary sauce, or a rich crab risotto. The Josper grill gets a good workout too, with fabulous steak (fillet with smoked potatoes, charred cabbage and horseradish cream; ribeye with borlotti beans and a herby salsa) and seasonal game (spatchcocked partridge from the North York Moors, grilled with lemon and thyme, say). For dessert, it might be panna cotta, a sorbet made from fragrant Fregola grapes or a delicate burnt Basque cheesecake. The cheeseboard is invariably a single, perfectly ripe specimen (maybe Young Buck or Lincolnshire Poacher) accompanied by quince cheese, grapes and oatcakes. Service is spot-on, with Sue efficiently working all the tables herself and advising knowledgeably on wine.
Location
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