The story
Perched on the North Yorkshire coast in Whitby, The Brasserie at Saltmoore is a Michelin Guide Recommended restaurant that moves seamlessly from breakfast through to dinner. It is part of the Saltmoore estate, a reimagined 19th-century hotel that has earned two Michelin Keys for its thoughtful hospitality. The Brasserie is open to both hotel guests and non-residents, and its atmosphere is one of laid-back elegance — a calm, coastal space where the wild North Sea and the heather moors set the backdrop.
The kitchen is led by Executive Chef Adam Maddock, who honed his skills in some of the UK’s top Michelin-starred kitchens. Having grown up in Devon and spent years in Cornwall, Maddock brings a deep affinity for seafood and hearty game meat. At Saltmoore, he oversees menus that celebrate North Yorkshire’s finest produce, following a farm-to-fork philosophy that relies on local suppliers and the estate’s own no-dig kitchen garden. That garden supplies seasonal fruit, vegetables and herbs directly to the Brasserie kitchen, reinforcing the restaurant’s commitment to sustainability.
The Modern British menu changes with the seasons. Breakfast offerings include French Toast Croissant with winter berries and natural yoghurt, or waffles with heather honey or bacon. The all-day brunch menu, served Monday to Saturday from 11:00 to 17:00, features warming bone broths — beef and beetroot, or chicken with ginger and lemongrass — alongside snacks like Saltmoore focaccia with rosemary and rapeseed oil. For something sweet, there is an açaí bowl or cream tea.
The wine list is thoughtfully curated to reflect the coastal surroundings and the seasonality of the kitchen. It brings together elegant classics and distinctive discoveries from vineyards around the world, from Dom Pérignon to crisp whites from Sancerre and Chablis, and orange wines from Argentina and Australia. Each bottle is chosen to complement the seasonal dishes, enhancing the calm enjoyment of a meal by the sea.
With its Michelin Guide Recommended status, The Brasserie at Saltmoore offers a refined yet relaxed dining experience in Whitby, rooted in the landscape and the seasons.
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Top chefs and their backers are fast discovering the possibilities of North Yorkshire, a fact clearly evidenced by Saltmoore. This luxurious development on estate land just off the coast road between Whitby and the more sedate seaside village of Sandsend includes a newly renovated Victorian hotel, a spa (dubbed a ‘wellness-led sanctuary’), a soon-to-open high-end restaurant (Calluna) and a light-filled orangery housing a brasserie. While Tommy Banks (the Black Swan et al) was called in to consult for the opening year, Adam Maddock is now at the helm as executive chef. A springtime inspection meal found the brasserie yet to be firing on all cylinders, but with promising potential – although French windows thrown open to a terrace surrounded by lush gardens gave proceedings a head start. Grills, local delicacies such as Whitby crab, and seasonal modern British dishes are the mainstays of the main menu. An opener of cod-cheek scampi was clothed in slightly undercooked batter and arrived with an oddly sweet and brown cauliflower purée, though the appetisingly piquant warm tartare sauce made some amends. To follow, tender slices of juicy lamb rump were matched with fondant potato, asparagus, a zesty pickled walnut purée and crunchy cubes of turnip, while an indulgent tiramisu choux bun was filled with mascarpone and a shot of coffee, surrounded by a pool of chicory-root liqueur (like boozy Camp Coffee). Service, on this occasion, was well-meaning but under-trained, with staff having little knowledge of the menu and assuming all diners were hotel guests. Nevertheless, with its range of menus (breakfasts, afternoon teas, kids' deals, Sunday roasts, etc), plus a well-chosen wine list and diverting house cocktails, the brasserie has much in its favour. And few can resist drinks on the terrace on a sunny day.
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