Robinsons Cafe

Who runs it

Chef Rebecca Toppin and William Pearce met working under Kenny Atkinson at Rockcliffe Hall, and both have worked for Raymond Blanc and Shaun Rankin. They opened Robinsons in 2016 with a simple aim: tasty food made from quality local produce, without the formality of a restaurant. Their experience shows in the cooking, which is careful without being fussy.

What to order

The menu covers breakfast, brunch and lunch through the day. Suppliers have included Yorkshire rapeseed oil, Haxby bakery bread, Malton butter and fruit and vegetables from a greengrocer on the same street. Being licensed, it also does Bloody Marys, beer, wine and liqueur coffees alongside coffee from an independent roaster. Coffee comes from an independent roaster in Barnard Castle.

Getting a table

Robinsons is popular, and a queue outside is common, especially at weekend brunch. It added more indoor seats and has planned outdoor seating. Come early or mid-afternoon to wait less, then browse the independent shops on Bishy Road or walk to Rowntree Park or along the river into the centre. It has a strong local following and has won recognition from Tripadvisor and The Sunday Times.

Highlights

• Licensed independent café on Bishy Road
• All-day breakfast, brunch and lunch
• Local suppliers and fresh cooking
• Run by chefs with fine-dining backgrounds

Good to know

• Expect a queue at busy times; it works mainly on walk-ins.
• Licensed, with brunch cocktails such as Bloody Marys.

Frequently asked questions