Magpie Cafe

The distinctive black and white building which houses Magpie Café has been around from the sixteenth century and although it has adopted various personas over the years, it came to be a café in 1939. Today, the Magpie Café could be described as the seafood lover's ultimate paradise, overlooking the waters of the cold North Sea, set between the market and the harbour.

The historic fishing port of Whitby, where Magpie Café is located, features extensively in Bram Stoker's Dracula, and more recently in A.S Byatt's Possession. Apart from these literary merits, Whitby stands out as a town steeped in a wealth of tradition and seafaring history; the enchanting port and surrounding area has provided the local community, whose people have braved the harsh seas, with a dedicated supply of the freshest and finest fish.

As you settle down there comfortably for a meal, enjoy the smoked Whitby kippers on brown bread or the prawn cocktail in a piquant Rosemarie sauce for starters. Fat, chunky chips are served with a variety of fish such as haddock, cod, and plaice to name but a few. This chippie comes recommended by Rick Stein himself, so try not to miss out on this while you are there. However, if you are so inclined, you could also try the other main courses that hover around dishes such as salmon and sautéed garlic potatoes with a crisp green salad; grilled skate wing with black butter, lemon and capers and fillet of wild sea bass.

The lobster thermidor served with deep fried courgettes, salad or potatoes has a number of enthusiasts queuing up. Clams, crevettes, scallops and mussels along with fresh fish, star in the hot seafood pot, cooked and served in a liquor of wine, butter and garlic, served with a ciabatta roll.

In the unlikely event that you cannot let up your carnivorous inclination, the rib eye steak or Yorkshire gammon ought to be satisfactory. Concessions for vegetarians have also been made, considering the presence of vegetable shepherds pie, and a leek, tomato and pasta bake.

After this self induced binge, you might want to end it with some enticing desserts such as the squidgy chocolate pudding with orange and white chocolate sauce and crème fraiche or the Caribbean fudge made with Tia Maria, rum soaked dry fruits, dark brown sugar and a sorbet.

The wine list is peppered with choices from across Europe, while there are quite a few from the New World also. Patrons can choose by the bottle, glass or carafe, and all the wines perfectly accompany the meal. More information about the menu and wine list can be obtained from their Website.