Where There’s Smoke brings an inventive approach to fine dining in the North Yorkshire market town of Masham, with a constantly evolving set menu built around the best seasonal produce available from local farmers, growers and suppliers. Everything is cooked from scratch, with smouldering coals and burning wood central to the restaurant’s distinctive style.
The multi-course menu at Where There’s Smoke changes weekly, allowing the kitchen to make the most of ingredients as they come into season. Dinner unfolds across a succession of carefully presented courses, beginning with a bread course such as treacle and poppy seed sourdough with buttermilk butter, a starter like broccoli soup with yoghurt and walnut.
Kebabed monkfish cheeks with turnip, broad bean and oyster dressing might follow, before a main like 35-day dry-aged sirloin of Beef with Scottish girolles. Desserts include tempting options such as white chocolate custard tart, rhubarb and ginger sorbet, followed by a smoked caramel macaron with tea or coffee. A vegetarian or vegan set menu is available too with prior notice.
Chef-owner Jon Atashroo brings experience from Michelin-starred kitchens, while his time at Elliott’s in London helped inspire his passion for cooking over burning wood. His creativity extends beyond the kitchen too, with his handmade ceramics used to present many of the intricately plated dishes, adding another artistic element to the meal.
Where There’s Smoke also offers wine pairings matched to the courses, alongside local beer, cocktails and soft drinks, while guests can also bring their own wine for a corkage charge. With its cosy, romantic interiors and beautifully presented dishes, Where There’s Smoke is particularly well suited to dates, birthdays and special-occasion dining.