The story
The Waterside in Whitby occupies a transformed stretch of the River Esk where Chloe and David Ellis turned a damp bank into a gravelled dining space for their Modern British kitchen. Most guests still choose the weather-exposed terrace despite unpredictable skies, while younger visitors gather at miniature wooden tables near the water. An open deck hosts an outdoor kitchen that serves freshly landed fish and chilled oysters straight from the coast. This setting frames a menu recently recognised by the Good Food Guide for its clear direction.
Rob Miladinovic and Brianna Harrison lead the brigade after stints at acclaimed northern and London establishments. They treat texture and temperature as central to every plate rather than relying on heavy sauces. A tender pork chop arrives wrapped in a crisp breadcrumb layer beside a smooth pomme purée. These British cooking approaches rely on precise heat control and local produce.
Modern British plates follow this same disciplined approach throughout the service. Charred leeks rest on a thick base of house-made houmous topped with toasted almonds for structure. Smoked Tuscan sausage pairs with caramelised onions and a vivid wild garlic aioli that cuts through the richness. Dessert stays equally grounded with a burnt Basque cheesecake served alongside Yorkshire rhubarb purée.
Recognition
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