top of page

Florigo takes a Star-Inn role in Whitby

Twenty-one years after leaving Whitby to open his first pub, the Michelin starred The Star Inn in Harome, North Yorkshire, Andrew Pern has returned to his roots and opened The Star Inn The Harbour.

Previously the town’s tourist information office, the newly renovated 190 seater restaurant is situated on Whitby’s harbour-side with a menu bursting with local, seasonal ingredients from producers Andrew grew up with. From the meat and fish, to the eggs and bread, it’s all sourced within a stone’s throw of the restaurant.

While in the evening customers tend to opt for the ala carte menu with T-bone and halibut steaks proving top sellers, come lunchtime the business takes a very different turn and it's fish and chips that are very much the order of the day with customers offered the choice of cod and haddock, served with beef dripping chips, homemade tartare sauce, lemon and bread and butter.

Stephen Smith, head chef at Harome, acts as a consultant chef at The Harbour and explains how opening in Whitby meant taking a whole new stance on fish and chips: “Opening in Whitby, we knew people were going to expect fish and chips and therefore had to do things differently to how we do them at Harome. Over there we really only serve a few portions here and there so we’re able to use standalone friers. We knew we needed a proper range but we were new to the frying world and we had no idea what volume of fish and chips we were going to produce, so for us it was hard to anticipate the demand.

“We met up with Rob Furey from Florigo and he looked at the kitchen that we’d had designed and at the menu and built the range to suit the menu. He got what we were about straight away, the way we cook and the order of our cooking, and fully customised the range for us.”

Installing a seven pan L-shaped range with two planchers, the range not only handles battered cod and haddock, but squid, whitebait and griddled fish such as halibut.

Stephen comments: “In the summer, when we’re having a busy spell, we can be doing about 260-270 portions a sitting. In a day, that can be up to 600 covers going through that range and it never falls behind.

“It’s coped brilliantly with our demand and the oil just lasts so long because of the Triple Active Filtration. Plus, you can empty a pan, clean it, and fill it back up in around five minutes from start to finish."

With sales of fish and chips steadily increasing since day one, The Star Inn is now serving more portions than it had antiicpated, with Stephen adding: "Fish and chips are certainly up there with the top sellers now.”

Florigo 01527 592 000

bottom of page