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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.

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

Church Street in Whitby is home to Monks Haven Cafe, a delightful and quirky little eatery housed in a 12th century building where you could indulge in tasty treats and light snacks. The atmosphere at this cafe is light and easy, warm and welcoming towards families, even those with tiny tots, and those with a little time to while away can enjoy the views of Whitby from the bay windows - not of the sea though but of historic Church Street. Rumours of ghosts and smuggler's caves add an element of excitement to the venue but it is the fresh and delicious fare that emerges from their kitchen that draws many to this famed spot.

The selection of starters is simple, featuring a peppered mackerel salad alongside a prawn cocktail, and further down, the list of mains offers fresh beer battered Whitby cod or haddock with chips or jacket potato. Other options include whole tail breaded scampi and for dessert, there's a chocolate fudge cake or a simple Dutch apple pie. Don't miss the wide range of coffees at Monks Haven.

On the face of it there is a certain strangeness about one of the best dining pubs in the country being located in the middle of nowhere, having no website, and doing very little in the way of advertising, yet being fully booked as a matter of course.

Until you realise that it is overlooked by the spectral Whitby Abbey from its storm swept headland, where folklore has it that Dracula came ashore, at which point more or less anything becomes possible.

Having negotiated the winding lane and found the pub, you will also find ex-Ivy chef Jason Davies, ably backed by his wife Sue, who has London restaurant experience at Odettes, dispensing between them the sort of quality cooking that wowed them in London for long enough.

In Whitby you will often have to join a long queue to buy their fabled fish and chips. At the Fox and Hounds you can enjoy seared haddock fillet with puy lentils and grilled fennel, served with a rosemary and anchovy sauce, or superb linguine made with crab, chilli and lemon. Boar sausages are a speciality.

With 34 covers life can be quite, shall we say, friendly, but that's part of the charm and it goes well with the unreconstructed décor and concentration on the food.

No shadow of doubt this is one for the little black book, two pages after D for Dracula.

If you think seafood restaurants are mostly characterised by nautical paraphernalia then think again. The interior at Trenchers comes across as more graceful and pleasing to the eye with stained glass lamps and spurts of greenery everywhere. Located in the heart of Whitby on New Quay Road they are renowned for their high quality fresh fish, bread crumbed and floured, and legendary light batters.

The menu is steeped in matters piscine but some hints of waywardness come across in the traditionally roasted ham served with a cranberry sauce and stuffing, or roast turkey breast with lemon and mayonnaise; both arrive with a deliciously crisp mixed salad. The rest of the carte is a collection of time-tested favourites, fisherman's casserole, selected prime fillet of poached haddock, fish and chips, and Whitby haddock, plaice, skate wing and halibut steak, all served with chipped potatoes, lemon, tartar sauce and salad garnish. Juniors and vegetarians have menus dedicated to their tastes.

The impressive wine list at Trenchers includes a notable bottle of blush from California amongst its many exciting choices.

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.