Whitby's Fish and Chips: Rotherham fish and chip restaurant nets place among UK’s best
Whitby’s in Catcliffe has been named one of the top three fish and chip restaurants in the country, with staff and loyal customers celebrating the national recognition during the business’s 15th anniversary year.
When The Star visited Whitby's Fish and Chip Restaurant, customers were already gathering outside ahead of opening time. At 11.30am sharp the doors opened and regulars began filing in, some instinctively making their way to their favourite tables
Staff greeted them by name, while others joined the line still stretching towards the door.
It was immediately clear this was a place that knew its regulars - and that those regulars kept coming back for a reason.
That loyalty was on full display this year, after the restaurant was named one of the top three fish and chip restaurants in the country at the prestigious National Fish and Chip Awards.
For operations director Darren and branch manager Debbie, the recognition was a proud milestone — especially as the restaurant celebrates its 15th anniversary.
“We were absolutely over the moon, really proud,” Darren said.
“We have been open 15 years this year as well, so to get that recognition on our anniversary made it even more special.”
The achievement marks steady progress for the Catcliffe restaurant, which was placed in the top five nationally last year before climbing into the top three in 2026.
Debbie was part of the team who travelled to London for the awards ceremony.
“It were right grand - we were all dressed up - it was such an exciting night,” she said.
Back in South Yorkshire, the news was met with an outpouring of support from loyal diners.
“The customers are so chuffed and proud of us, it’s been lovely,” Debbie said.
Darren laughed as he recalled the reactions from customers returning through the doors: “They all say the same thing - ‘you’ll get it next year.”
“And some of them say we should’ve got first,” Debbie added with a smile.
The team believe their success comes down to a simple formula: consistency, quality and attention to detail.
“We like to think our consistency, attention to detail, product quality, our suppliers, chefs and management all set us apart,” Darren said.
“But more than anything, we try to make sure people who come through the door - even if they arrive with a frowning face - leave with a smile.”
That philosophy has helped Whitby’s carve out a unique place in the fish and chip world.
While the dish is traditionally associated with seaside takeaways, the restaurant offers a full sit-down dining experience.
“When we first came here it was a new experience,” Darren explained.
“Fish and chips has always been seen as a takeaway, by the coast with the waves crashing in. But we try to take that and turn it into something much more.”
Instead, diners are treated to table service in an air-conditioned restaurant, where staff cater to everything from a quick lunch to special celebrations.
“You can have anything from an orange juice to a bottle of bubbly,” Darren said.
The menu itself mixes traditional favourites with some larger-than-life specials.
One standout is the jumbo cod, a hefty 16-ounce fillet that has become something of a talking point.
“It’s sizeable, you could put a saddle on it and ride it home if you wanted,” joked Darren.
Despite the playful touches, the restaurant’s focus remains firmly on tradition.
“We pride ourselves on old-school cooking - things like sherry trifle and jam roly-poly,” Darren said.
“But the backbone of it all is fish and chips, cooked in beef dripping. The batter is our own secret recipe as well. There’s a lot of pride and love on the plate.”
For first-time visitors, Debbie has a clear recommendation.
“Haddock and chips has to be the meal you try if you haven’t been before,” she said.
“And to drink, people love dandelion and burdock - that’s really traditional on the takeaway side of things.”
Like many hospitality businesses, the road has not always been easy.
Rising costs have created challenges across the industry but the team say their focus remains the same: keeping customers and staff happy while continuing to serve quality food at a fair price.
“It’s been a long road, especially with prices rising but we just want to keep delivering the best quality product we can - at a reasonable price,” said Darren.
And judging by the queue forming outside before lunchtime, plenty of people agree they are getting that balance.