The covid-19 pandemic has changed lots of things – not least the amount we’ve been able to eat out.

But with the vaccine rollout well underway there’s hopes glimpses of returning to something like normality could be on the horizon.

And some restaurants in our region have made it onto the coveted Michelin Guide for 2021 – and are worth keeping in mind for when eateries return.

Here’s some of the restaurants in the North East and Yorkshire on the list that are either on Teesside, or not far away.

The Star Inn The Harbour

Chef Andrew Pern who opened the restaurant The Star Inn the Harbour in Whitby last year

1 Langborne Road, Whitby, YO21 1YN.

What the guide says: “Andrew Pern has fulfilled a dream by opening this modern brasserie by the harbour in his home town. The extensive menu offers classic British brasserie dishes from the ‘Harbourside’, the ‘Countryside’ and the ‘Ice Cream Parlour’.”

Mr Pern also owns the acclaimed The Star Inn at Harome, near Helmsley, which also features in the new guide’s North Yorkshire entries.


Muse Continental Cafe, Yarm.

104b High Street, Yarm, TS15 9AU

What the guide says: “A smart continental café with a bright modern interior and a popular pavement terrace.

“Extensive international menus list everything from a bacon sandwich to salads, pastas and grills; they also offer a good value set price menu.”

Chadwicks Inn

Chadwicks Inn, Maltby

High Lane, Maltby, TS8 0BG

What the guide says: “Well-prepared dishes, a wide-ranging wine list and smartly attired staff add a touch of formality to this village pub; although you can still come just for a drink in the bar.

“Pub classics sit alongside more modern creations; all are colourful and eye-catching and show a clear understanding of flavours.”

Judges Country House

The Judges Hotel near Yarm

Kirklevington, Yarm, TS15 9LW

What the guide says: “A formal two-roomed restaurant in a traditional country house hotel; the conservatory extension has a lovely outlook over the lawns.

“Modern, well-prepared dishes are straightforward yet full of flavour. Choose from classics, a strong vegetarian selection and some more refined, imaginative dishes.”

Number 20

Number 20 in Port Mulgrave

Rosedale Lane, Port Mulgrave, TS13 5JZ

What the guide says: “Having previously run the nearby Fox & Hounds, Jason and Sue opened this homely little restaurant in the small coastal village of Port Mulgrave.

“Concise, daily changing menus have a seafood bias with the occasional Mediterranean element thrown in, and cooking has a fresh, unfussy style.”

Raby Hunt

The Raby Hunt in Summerhouse, Darlington
The Raby Hunt in Summerhouse, Darlington

Summerhouse, DL2 3UD

What the guide says: “This former drovers’ inn in a pretty rural village was originally part of the Raby Estate and its name refers to it being a favourite finishing point for the old hunt. It’s owned by the Close family, with son James heading up the open kitchen, which looks out over the sleek, clean-lined dining room.

“Self-taught chef James is full of passion and in his pursuit of perfection, has never missed a service. His enticing, highly original menu is a showcase of precision, from a selection of snacks that reflect his global travels to signature dishes such as a seasonal salad of 48-52 top-notch ingredients, presented in a beguiling array of textures and temperatures. To conclude, you’ll find some of the country’s most sublime desserts.”

Bay Horse

Bay Horse in Hurworth

45 The Green, Hurworth on Tees, DL2 2AA

What the guide says: “A good-looking pub with an elegant feel and plenty of appeal; the jewel in its crown is its lovely garden and terrace. Appealing modern menus include the likes of pan-fried halibut with a glazed chicken wing, red wine salsify and purple potatoes. The caramelised rice pudding is something of a speciality.”

The Orangery

Rockcliffe Hall’s The Orangery

Hurworth-on-Tees, DL2 2DU

What the guide says: “A striking country house plays host to this elegantly refurbished orangery.

“Each carefully crafted, well-presented dish features just a handful ingredients and focuses on using them in their natural state.

“There is an à la carte but go for the tasting menu for the best experience. Service is engaging.”