Where There's Smoke – Modern British Fine Dining in Masham

A Fire-Focused Culinary Experience

Where There's Smoke lives up to its name with a kitchen built around fire and smoke. The chef-owner uses coals and embers as the heart of the cooking process, coaxing deep, smoky flavours from high-quality, seasonal ingredients. The menu is a carefully curated tasting journey, changing weekly to reflect what’s best from local farms, dairies, and foragers across Yorkshire. There is no à la carte; instead, guests are treated to a multi-course set menu that balances creativity with comfort, where each dish feels both inventive and grounded in honest, seasonal cooking.

Handcrafted Details and Intimate Setting

The restaurant’s character is shaped by the chef’s own craftsmanship. Not only does he cook the food, but he also throws the ceramics used to serve it and built the distinctive wooden tables that fill the small dining room. This personal touch extends to the warm, relaxed atmosphere: soft lighting, subtle music, and an unobtrusive, attentive service style. The space is compact, seating around 30 guests, which creates an intimate, almost private-dining feel. It’s a place where conversation is easy, but the focus naturally drifts to the plate and the evolving story of the meal.

A Michelin-Listed Gem in the Dales

Recognised in the Michelin Guide, Where There's Smoke has become a standout in the North Yorkshire dining scene. Its inclusion reflects not just technical skill, but a clear philosophy: cooking over fire with local produce, served with care in a space that feels both modern and deeply personal. The restaurant has also been nominated for regional awards, cementing its reputation as one of the best local restaurants in the area. For visitors to the Yorkshire Dales, it’s less a casual stop and more an occasion-worthy destination, worth a dedicated trip for a special meal.

What to Expect from the Meal

Guests can expect a multi-course tasting menu that often includes a bread course, several savoury dishes showcasing meat, fish, and vegetables cooked over coals, and a thoughtful dessert. The flavours are bold yet balanced, with smoke used as a seasoning rather than a gimmick. The wine list is well chosen, featuring interesting bottles that complement the food, including some lesser-known producers. Service is professional and unhurried, allowing the meal to unfold at a comfortable pace. If a particular ingredient doesn’t suit, the team is usually happy to discuss alternatives in advance, making the experience accessible even for specific dietary preferences.