Our Chef

Chef Patron John Robinson had spent nearly a decade alongside top chefs including around 2 years working with Germain Schwab in the former 2 Michelin starred Winteringham Fields before setting up Whites back in 2008. John also worked as a pastry chef in Scotland at a large country house as well as spending almost a year in New Zealand including time on the iconic Auckland Harbour.

‘Working both locally and internationally has meant that I have gained experience in many different areas of cooking. Working in New Zealand was a real learning experience and was, to an extent, almost like starting all over again as I worked with chefs skilled in sushi, using fish from totally different waters and fruit and vegetables from a different climate. Its where my passion for Japanese food started and its influence is something you can see in many of my dishes.’

‘Here at the restaurant we are trying to offer a different style of food to the Beverley area. By making everything on site and demonstrating a real eye for detail we hope that the dining experience we offer exceeds your expectations in every way.’

We buy locally where possible but at the same time are not afraid to use ingredients from further afield when we need to. We also grow alot of our own produce both on site (on our stunning and recently refurbished roof top terrace) and on our off site garden allotments. We grow more and more each year and have a real focus on the varieties we are using helping us generate the best, tastiest ingredients we can’

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.