WtS Restaurant

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Restaurant in North Yorkshire serving a seasonal set menu cooked over coals, embracing the best of local British produce.
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06/07/2026

One of the most beautiful sights in cooking - duck fat rendering till crisp over flames.
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Every year for 4 short weeks we feature Spilman Farming asparagus as a central part of the menu. Evolving slowly over th...
16/06/2026

Every year for 4 short weeks we feature Spilman Farming asparagus as a central part of the menu. Evolving slowly over the years, brown butter eggs pair with a sweet + savoury black garlic mayonnaise and grilled asparagus. For our meat eaters we finish with a slice of home cured guanciale (pig cheek) from the pigs we get from Catton Kitchen
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Thanks to all our suppliers, you guys make it all possible.
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We are playing around with some new clay bits at the moment. I’m just perfecting Specific Gravity for glaze recipes (don...
12/05/2026

We are playing around with some new clay bits at the moment. I’m just perfecting Specific Gravity for glaze recipes (don’t ask) then we’ll have some lovely new coffee serves ready for you. In the meantime our incredible Sommelier .byrne_ asked for a wine coaster. This is the first iteration - the idea is to protect the tables from stains and provide a nice way of presenting the cork to our guests. I didn’t even know you should present a cork - that’s why I stick to the kitchen. What do you think?
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Once I’ve got it nailed you need a few making ?
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There’s something about this time of year 🌱For a few short weeks, the woods are filled with the smell of wild garlic, an...
05/05/2026

There’s something about this time of year 🌱
For a few short weeks, the woods are filled with the smell of wild garlic, and like every year, the kids and I head out to gather it together. It’s become a bit of a family ritual now—muddy shoes, full baskets, and the excitement of finding those bright green leaves tucked away in the shade.
Back at the restaurant, it finds its way into all sorts from a delightful monkfish dish to WG stem kimchi (locked away till next year now), but this year it’s made its way into something new…
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Our Jersey Royal potato sourdough, served warm with wild garlic butter 🧄✨
Delightfully seasonal, delicate soft sponge and full of layered flavours. We’ve had a storming response to it so far.

A dish that’s had its moment—and what a moment it’s been. Scottish monkfish, paired with delicate confit and finely shav...
27/04/2026

A dish that’s had its moment—and what a moment it’s been. Scottish monkfish, paired with delicate confit and finely shaved fennel, brought together with a rich sauce of fish stock and sherry. Finished with sweet broad beans and a touch of wild garlic for that unmistakable hint of the season.
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It’s one we’ve loved serving, and one that’s now made way for what’s next on the menu.
If you caught it while it was on, you’ll know. If not… well asparagus from takes centre stage for a few weeks but I don’t have the photo yet!

Thanks to for the awesome photo.
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Going back to 2018 I had my first incredible meal at restaurant . If you ever get a chance to visit it, just go. It’s in...
16/04/2026

Going back to 2018 I had my first incredible meal at restaurant . If you ever get a chance to visit it, just go. It’s in Sheffield so not far in Yorkshire miles. The mark of a great meal is one where those dishes, ideas, service stays with you long after your visit. One of the dishes I still think about from that meal was a piece of celeriac slow cooked in beef fat served with Lincolnshire poacher.
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In homage we’re running this week a cheeky off menu special - beef tartare with smoked leek and shaved + torched cured aged beef fat. Served on the side, Lincolnshire Poacher custard, beef fat celeriac and potato hash brown, burger pickles and more grated poacher. It’s next level. What dishes do you still think about years later?

The humble cheese puff. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ Many moons ago we started the restaurant with some canapés for the queens jubilee....
24/03/2026

The humble cheese puff.
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Many moons ago we started the restaurant with some canapés for the queens jubilee. Using some local Wensleydale the cheese puff was based on a gougere recipe from a fancy French restaurant I used to work at in my younger days.
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Over the years it has evolved, first onion seeds were added atop, then a smoked cheese custard filling, then the seeds went into the mix - because they kept falling off. Now we grate a little fresh dales end cheddar on just before serving and finish with a dust of burnt onion powder. I even made some little discs specifically for them to sit on.
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Quietly evolving & improving every week is what we do.
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We’ve been quietly doing our thing — cooking with the seasons, working with local producers and welcoming you through th...
15/03/2026

We’ve been quietly doing our thing — cooking with the seasons, working with local producers and welcoming you through the door.

Now the Best Local Restaurant Awards 2026 from the Good Food Guide are open, and nominations come directly from diners. 🍽️

If you’ve enjoyed a meal with us and think we deserve a spot, we’d be incredibly grateful for your nomination.

https://www.thegoodfoodguide.co.uk/best-local-restaurant/nominations

Thank you for supporting independent restaurants and the community around them.



“Marathon not a sprint’ is the mantra we live by here at Where there’s Smoke. Over the last 3 1/2 years every time we th...
09/03/2026

“Marathon not a sprint’ is the mantra we live by here at Where there’s Smoke. Over the last 3 1/2 years every time we think we’re finally ahead another surprise jumps out to deal with - inevitably with financial consequences. I guess its the joys of a small business, a near 200 year old building, the hospitality game and state of the world playing havoc the cost of, well.. everything.
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Long have we have wanted some fancy cutlery to accompany all the in house hand made woodwork and pottery, but it could never be a financial priority. There’s no big backers, no deep pockets, just a family that sold their house to buy a restaurant. Some of our friends called it brave, others stupid. It’s definitely a mix of both.
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Finally we’re so proud that after months of samples, testing, and more than a few discussions, we’re really pleased to introduce our new cutlery from at Where there’s Smoke.
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After trying numerous designs, we kept coming back to Studio William. The weight, the balance, and the clean understated design felt like the perfect fit for the relaxed dining atmosphere we aim for. It’s one of those subtle touches that many guests might not consciously notice, but it quietly elevates the whole table.
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A small detail… that makes a big difference.
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Our new dessert wine glasses are now in service, paired with today’s pudding and a carefully chosen sweet wine to lift t...
28/02/2026

Our new dessert wine glasses are now in service, paired with today’s pudding and a carefully chosen sweet wine to lift the final course without overwhelming it.

Light, floral, gently sparkling—notes of strawberry and Turkish Delight with a crisp, refreshing sweetness.

Address

7 Silver Street
Ripon
HG44DX

Opening Hours

Thursday 7pm - 10pm
Friday 7pm - 10pm
Saturday 7pm - 10pm

Telephone

+441765689000

Website

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