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- 18th Sep 2026
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Saltmoore has revealed reservations are open for its new fine dining restaurant
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Reservations are now open for Calluna, Saltmoore’s new fine dining restaurant on the North Yorkshire coast.
The restaurant opens on Thursday 15th October 2026, giving you your first chance to book a table at this Sandsend estate, already having a moment it’s new lakeside sauna and award-winning spa.
RESERVATIONS ARE OPEN
With just 24 covers a night and no table turns, Calluna was never going to have space to spare. Reservations have opened ahead of the Thursday 15th October launch, and with numbers this tight, tables are expected to move fast.
A NEW CHAPTER FOR SALTMOORE
Since opening, Saltmoore has built its reputation on standout details, think the lakeside sauna, the spa that’s picked up award after award, and interiors that feel plucked straight from the surrounding landscape. Food and drink have always been part of that story, but Calluna marks the boldest step yet, a dedicated fine dining restaurant with its own name, identity and philosophy.
MEET CALLUNA
Led by Saltmoore’s Executive Chef Adam Maddock, Calluna takes its name from Calluna vulgaris, the heather that blankets the moorland surrounding the estate. It’s a fitting reference. The tasting menu draws on the Yorkshire coast, the kitchen garden and the wild expanse of the North York Moors, evolving throughout the year according to what’s growing, what’s been caught and what the restaurant’s network of local producers can supply.
It wasn’t one single moment that shaped the menu, Adam says, but a landscape that’s impossible to ignore, sitting between the moors and the coast, constantly shifting with the seasons.
“I didn’t want the menu to simply reference North Yorkshire for the sake of it, I wanted there to be a genuine connection to where we are. Whether that’s an ingredient, a preservation technique or just the inspiration behind a dish, the landscape gives us a really strong sense of place to work from.”
WHAT’S ON THE MENU
The opening menu gives a first taste of Maddock’s approach. Expect sea bream with toasted nori and pickled cucumber, and a mutton doughnut with pickled bilberry, followed by Black Sheep sourdough served with burnt onion and beef dripping butter, cultured butter and beef tea.
Later courses include Fortunes with swede, pine and spruce tips, crab with kohlrabi and fermented turnip, and Mulgrave Estate venison smoked over bell heather and served with black apple and celeriac. A venison faggot with preserved elderberry continues the theme, alongside an optional cheese course pairing Baron Bigod with Yorkshire tea cake, damson and truffle.
To finish, there’s fermented cherry and meadowsweet, milk chocolate with brown butter, dandelion coffee and yoghurt, then pineapple weed canelés de Bordeaux and pear with juniper. The full tasting menu is £125 per person.
Pickling and fermenting run right through the menu, from the bilberry to the turnip, and Maddock says it’s as much about flavour as it is necessity.
“When something is at its absolute best, we can preserve it and bring that flavour into another point in the year. It allows us to extend the seasons rather than being completely restricted by them.”
Don’t expect the venison to stick around either. Maddock isn’t precious about keeping a dish just because it’s popular, so by spring, the Mulgrave Estate venison could look completely different, or have disappeared from the menu altogether.
“If an ingredient is no longer at its best or the landscape has moved on, we should move with it. The experience you have in autumn should be different to the one you have in spring.”
AN EVENING THAT UNFOLDS
Calluna isn’t set up as a typical restaurant service. You’ll start with a welcome drink in Saltmoore’s Lounge Bar, before moving through to the Kitchen Counter for the opening snacks, then taking your table for the remainder of the tasting menu.
With just 24 covers a night and no table turns, the whole evening is built around pace rather than volume. It’s designed to feel intimate and unhurried, giving the team room to deliver proper, personal service from start to finish.
“With 24 covers, the team can give every table and every plate the attention it deserves, rather than feeling like we’re constantly chasing the next sitting. A tasting menu should feel like an evening out, not something you’re being hurried through.”
WHY A TASTING MENU
It would have been easy for Saltmoore to open a straightforward à la carte restaurant. Maddock says a tasting menu lets Calluna tell a fuller story instead, one course building into the next across the whole evening.
“A tasting menu gives us the opportunity to tell a much more complete story. Rather than someone choosing three individual dishes, we can think about the whole experience, how one course leads into another, the balance of flavours across the evening and the journey we want a guest to go on.”
IN ADAM MADDOCK’S WORDS
“Calluna is about creating a restaurant that belongs here. We’re surrounded by an incredible landscape, the coast, the moors and the produce that comes from them, and we want that sense of place to run through everything we do. The menu will continue to evolve with the seasons, so what guests experience in October will naturally change as we move through the year. It’s been a long time in the making and I’m incredibly excited to finally welcome people into Calluna. Ultimately, I want people to leave feeling they’ve experienced something that belongs here at Saltmoore and couldn’t simply have been picked up and put in another restaurant somewhere else.”
THE ULTIMATE DINING EXPERIENCE
Thursday 15th October 2026 and 31st March 2027 on Thursday, Friday and Saturday arrivals
If you fancy turning dinner into a real retreat, Saltmoore has built a two-night package around Calluna. Settle into a Master Bedroom or Suite at Saltmoore House, starting with a sparkling cream tea on arrival and full access to the adults-only spa throughout the stay.
The first evening you’ll be served the Calluna tasting menu, and the second will be spent in The Brasserie, where £50 per person towards dinner and a bottle of Moët & Chandon Brut Impérial are included. A cooked breakfast is served both mornings, and the whole package starts from £1,415 for two.
Saltmoore, Sandsend Road, Whitby, North Yorkshire YO21 3ST
Rachael Ellis
Head of Content
After gaining a first in her BA Media and Journalism degree at Northumbria University, Rachael worked at Newcastle’s leading regional newspaper with her stories being picked up in national and global newspapers. She spent two very successful years giving a voice to those communities across the North East who otherwise…
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