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Fusco's of Whitby have been selling top-notch fish and chips in Whitby since 1968 with Stuart Fusco being awarded the title of UK No.1 Young Fish Frier of the Year 2004-5, they won Les Routiers Cafe of the Year 2005, Top Fish and Chip Shop in Yorkshire in 2008 and
Fish and Chip Restaurant of the Year Top Three in 2011. Given the long-standing love affair between the British and their fish and chips, which has survived powerful counter-attractions from other lands, this is no mean feat. It all started in Pickering, also in Yorkshire, way back in the 1950s, at a time when the effects of a long war were still apparent and there was an even greater desire for this nutritious and much-admired national dish.

In 1968 the Fusco family decided to move from Pickering to be closer to the natural home of their chief product, and the ancient town of Whitby was chosen, mainly because the Royal Fisheries was up for sale. The Royal Fisheries had once been selling some of the best fish and chips to be had, though at the date of purchase it had been closed down for some time.

But the fish is only part of the equation. Those who fondly suppose that any old potato will do to make chips could not be more wrong. Fusco's chips are made from carefully selected potatoes, where the main stipulation is quality. The days when there was a notion around that fish and chips could be eaten anywhere that was handy to the deep fat frier, with bottles of gelatinous substances available, are largely gone. They certainly are at Fusco's, if indeed they ever existed, and their Quayside Restaurant, run by Stuart Fusco, is a palace by comparison.

Fusco's took over the Quayside in 1999, since when it has grown and prospered. Viewed from the outside in the clear light from the North Sea it looks the very epitome of a smart seaside licensed restaurant, which is exactly what it is. The fish and chips offered are of the same high quality as on their other sites, and it also has a take-away section.

There is a children's menu, changing facilities and high chairs. Thoughtfully arranged facilities also mean that disabled customers have their difficulties minimised. And to cap it all there is air-conditioning. At the Quayside there is a lively take-away with an equally busy café attached.

The Quayside building is enhanced by the addition of Bar 7, which could be said to be Fish and Chips with knobs on. The décor is chic, and as well as a fully equipped cocktail bar there is music, light refreshments, quality drinks and - wait for it - Fusco's Fish and Chips, of the same high quality.

It is refreshing to see a family business doing an update on fish and chips. Time moves one, and whilst few would want to see the essential earthiness of this great national dish turned into something that was untrue to its origins, Quayside have got it absolutely right and deserve every bit of the success they are so obviously reaping.

For further details regarding their menu, a visit to their Website is highly suggested where you will also find a live interactive webcam.

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 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 fresh Whitby crab on brown bread or the prawn cocktail in a piquant Rosemarie sauce for starters. Fat, chunky chips are served with a variety of fish - sourced locally wherever possible - such as halibut, skate, and plaice to name but a few. 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; haddock and prawns in a creamy leek sauce and seafood paella.

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 warm crusty bread.

In the unlikely event that you cannot let up your carnivorous inclination, the locally reared prime fillet 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 fraîche or the hazelnut meringue with banana, butterscotch sauce and whipped cream.

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.

Green's came to Whitby at the start of the new Millennium and its story since then is one of success and progress. Founded by Rob and Emma Green, who went into the business for all the right reasons, theirs is a story of vision and purpose and Green's relates closely to the desperate times that afflict the fishing industry, the preservation of the countryside and the heritage of the East Coast in general.

In the short space of time they have been operating the accolades have flowed, and deservedly so as you will quickly find out when you visit this charismatic restaurant on the Abbey side of the Swing Bridge.

The proximity of the sea and the countryside makes the sourcing of first-rate fresh ingredients a pleasure. Dishes such as fresh mussels with tomato, white wine and garlic and carpaccio of local fillet beef with Cipriani dressing and rocket salad tend to attain an added piquancy under such conditions, but for a truly sensational starter look for the seared Whitby squid with potato, chorizo and garlic. A signature dish of bouillabaisse with rouille and croutes should not be lightly ignored, nor the tempura of fresh Whitby langoustines with a mild red Thai curry sauce.

Surrounded by such largesse it is inevitable that the menu will fluctuate - to be sure of a particular dish a quick phone call can be helpful all round. Amongst the main courses expect to find a chunk of roasted Whitby turbot, as likely as not brought in by the trawler "Good Intent", with a ragout of queen scallops, some prime selected Yorkshire beef, a char-grilled sirloin with real chips, or a trio of Moroccan style Ryedale lamb in the form of a pan fried chop with warm aubergine salad, noisette with hot mint sauce and roast neck fillet with chickpea purée.

I was very impressed with the number of meat dishes in relation to fish, displaying an open-ness of mind not always encountered in what is primarily a restaurant the monitors on fish.

Amongst desserts frequently sighted at Green's is the Yorkshire curd tart with clotted cream, or a white chocolate cheesecake with dark chocolate and orange sauce. An unusual, but very pleasing dish is the trip of peaches - poached melba, peach yoghurt with a little doughnut and a Bellini shooter.

The arrangements for cheese would satisfy the most demanding enthusiast, culminating in a grande assiette of selected cheeses and a decanter of Porto Pocas, served with walnuts, apple and savoury biscuits.

A comprehensive and well travelled wine list embraces many of the known favourites with some tasteful additions that should bring out the best in those who enjoy their wine. House wines start at under £12.

Times change fast at Greens; a recent innovation is the opening of Green's Deli, with a range of homemade chutneys, oils and chocolates, with mouth watering hampers for special occasions. Greens features in the Egon Ronay Guide, the Michelin Guide, and A Taste of the North East.

Estbek House is a charming restaurant with rooms in the popular seaside village of Sandsend and with such proximity to the coastline that it would be unnatural to expect anything but the freshest seafood from their kitchen. Accommodation includes four well appointed bedrooms with stunning views and every conceivable comfort. The restaurant was fully refurbished during the winter of 2004-05 and now has a bar and waiting area which in its new location on the upper level has a traditional but contemporary feel.

The daily changing menu reflects the catch of the day although they are also fully capable of turning out delicious meals for meat lovers as well as vegetarians. The 2 AA rosette awarded restaurant features such delights as crab and brown shrimp ravioli served with lobster bisque followed by fillet of local fish or maybe roasted loin of local lamb served with potato and rosemary rostii and fresh raspberry sauce. Crème brûlée offers the perfect finish and Estbeck House also has numerous quality wines by the glass or bottle

Whitby, for me, always conjures up a community hanging on to the steep slopes leading down to the grey North Sea, but well populated with Yorkshire good cheer. Inspection of the menu is encouraging - anywhere that offers a Power Breakfast has to be on the right track, and that's before you even start thinking about the local kippers, Buck's fizz and Bloody Mary's.

Eating at this splendid place is not for the faint-hearted; punches are not pulled, even if the excellent local ales are. I can imagine that discussions with management about cuisine would engender a robust response, along the lines of "but it's all food". And all food it most certainly is; no wonder it's always full.

Look out for beef carpaccio with a caperberry and Reggiano dressing, or mixed cheese terrine with mulled pear salad and a walnut salad. Game in season is never in short supply, and an excellent range of steaks starts with a carpetbagger, with oysters or scallops. But it would be a foolish man who ignored what are referred to as the fishy mains contains a bouillabaisse, packed with the catch of the day, and Quinnie's (don't ask) locally caught lobster, prepared either Thermidor, Mediterranean, Lemon mayo or Newburg.

Puds offer poached pears with pot au chocolat and pistachio biscotti, or perhaps a delicious apple and Armagnac prune crumble, with crème anglaise, finished with a spiced caramel glaze.

Everything has about it a freshness that is convincing. If this kind of food was to be offered in London at the same prices, with allowances made, it would be mobbed.

This is a place with a menu, and good ones at that, for each and every occasion, set amidst the stunning scenery where the Yorkshire Dales shake off their smooth rounded shapes and become more verdant and covered with trees. Arncliffe Arms is now under a new management and offers sophisticated surroundings to match its own particular style.

The delicious smoked salmon parcels, prawns wrapped in smoked salmon in a Marie Rose sauce, makes the perfect starter, with options of moules marinee, mussels in shells with a cream and white wine sauce, or deep fried brie served with a cranberry coulis.

One of the specialities is their steak and ale pie with a puff pastry crust, and beef lasagne. Peppercorn pork, sliced pork medallions is served with a peppercorn sauce and a 16oz T-bone, fillet or rib-eye arrives with deep fried mushrooms, onion rings and grilled tomato. With the talents available in the kitchen it would come as no surprise to see a steadily increasing level of achievement that could become a hot spot for the foodies of Yorkshire.

Number 4 Cafe, Bar and Restaurant takes on its different roles with aplomb. The intimate and elegant dining space inside, furnished sumptuously with an air of elegance, or the cafe bar, an informal lunch spot with al fresco seating, this Whitby destination seems to have perfected it all. Located in the relatively quiet Upgang Lane of the popular seaside town, this seems to be the perfect place to head out for a delicious and expertly prepared meal.

Lunchtime brings paninis and baguettes along with pastries and lighter meals, but towards evening, it transforms into a fine dining restaurant with dim lights and linen covered tablecloths. From the menu, you could try the fresh filleted sardines with herbs, pine nuts and lime, followed by a main course of roast rump of lamb with spiced ratatouille of vegetables and chive mash. Finish with the lemon and lime tart or luxury ice cream in an almond tuille basket.