Chef Jon Atashroo
Jon began his career training at the Michelin Starred Aubergine * restaurant in Chelsea where he worked for 2 years. From there he went on to work at Hibiscus **, La Trompette * and Arbutus * before discovering the simple joy of cooking over burning wood at Elliots London. Most recently he was Head Chef at the fine dining restaurant in the Tate Modern earning a Michelin Guide Listing after only 6 months of taking the helm. He has a strong passion for sourcing sustainable great British produce and is always on the look out for what is “at it’s best” to inform the continuously evolving menu.
RM John Goodyear
A Masham local, John has consistently worked towards the pursuit of great hospitality. Most recently moving from management of Restaurant EightyEight at the prestigious Grantley Hall, John has really taken the reigns here at WTS. Also a keen Beer nerd his knowledge learned from his time at Theakstons and the White Bear is unparalleled - do check out the ever growing local beer showcase.
Pottery
Since a young age Chef Jon has been into ceramics. Producing from the studio behind the restaurant the whole family lends a hand producing the bowls, plates, shards and dishes that you will see when you visit. Our goal is to be 100% home produced pottery to serve our food on, though to get us setup and able to open we have some pieces from a great potter and friend Owen Wall, http://owenwall.co.uk.
History
In 2022 Jon and his wife Arlette purchased number 7 Silver Street from Jon and Laura Vennell - formerly Vennell’s restaurant. We would like to thank them for entrusting us with this incredible building and hope to live up to the 17 year legacy of incredible food and service that they provided.