York’s Wildest Restaurant Is Hiding in Plain Sight - An interview with its owner Martin Bridge
and an answer to the question, Why is The Whippet the Mutts Nuts?
Nestled on one of York’s least photographed streets, the Whippet Inn is one of those places you discover once—and never forget. The Whippet Inn isn’t just another York restaurant—it’s a one-off. Equal parts quirky steakhouse, gin palace, and eccentric parlour, it’s the kind of place that feels like a secret (until your third visit).
I sat down with co-founder Martin Bridge—hospitality lifer, accidental wallpaper hunter, and proud chaos coordinator—to talk about building a local institution, taking big risks mid-recession, and what happens when you open a restaurant named after a small northern dog.
Spoiler: you get a cult following, a weird request for Heinz tomato soup, and a reputation for one of the best burgers in York that isn’t even on the menu.
Alistair: What’s the story behind the Whippet Inn? What inspired you to open it?
Martin: That’s a good question. I’ve been in the industry since I was 18, so quite a long time. A lot of people in hospitality crave their own place, and I was one of those. When I moved to York, I was working as an Area Manager for a well-known brand, but every time I walked to work, I went by a building that I just fell in love with. Red brick, Grade II listed and that building is now The Whippet Inn.
With a bit of luck and a lot of hard work- along with my business partner Andrew we created The Whippet Inn.
Alistair: Was there a moment where you thought, “If I don’t do this now, I never will”?
Martin: Absolutely! In fact there were quite a few! I remember a recruitment agency at the time saying, “Martin, you’re probably getting a bit too old to be a general manager on the high street.” That was a jaw-dropping moment. I thought, “It really is now or never”
That was 12 years ago. We were in a recession. It was a bold decision, but clearly the right one. We’re still here, going strong, we recently won ‘Visit York- Taste of England Award’ which is fantastic, moments like that remind me that we made the right decision.
Alistair: Did your experience tell you it would work—or was it a leap of faith?
Martin: Honestly, both. When we opened, there was only one other steak restaurant in York. I saw a niche and the idea of a truly Yorkshire steakhouse had become an obsession for me. On top of that, the nations reinvigorated obsession with Gin had begun, and I knew we could create something special as Yorks’ first Gin Bar. Up until creating the whippet I was working as an area manager with Living Ventures, which gave me the opportunity to travel the country from London to Glasgow, picking up ideas and inspiration along the way. I was collecting ideas without even realising it.
Alistair: What was one of your favourite ideas you brought back?
Martin: Aesthetically speaking, its’ got to be our wallpaper. I remember flipping through a magazine on the best bars in New York and came across the Raines Law Room. It had this incredible wallpaper. I was just like “oh, my God- that's amazing”. And then I clocked the wallpaper. It’s a bit risky, to say the least.
I had to have it, so I emailed them, they put me in touch with the designer from San Francisco who put me in touch with the wallpaper manufacturer in Denmark and they said it's discontinued- “We've only got two rolls left” … I bought them. So, from day one our front space was pretty much based around the wallpaper from Rain's Law's Room in New York, and I've never been there. The wallpaper is possibly the most photographed thing in The Whippet Inn.
Alistair: If the Whippet were a person, how would you describe them?
Martin: They’d be the most full-on, intense, yet quiet person you’ve ever met. A “shrinking violet in neon”. We’re in a quiet spot, with a reserved exterior but once you’re inside, it’s something else.
Alistair: What’s the weirdest customer request you’ve ever had?
Martin: Not weird, but very us. I always wanted our guests’ expectations and needs to be met in wonderfully unique ways. In the past we’ve gone out to buy someone Heinz tomato soup when that’s all they wanted. We also ran to Sainsbury’s for a Mars Bar instead of a dessert. That kind of thing says more about who we are than any outrageous request.
Alistair: What dish sums up the Whippet?
Martin: Outside of the obvious amazing cuts of beef we create in our very own dry again fridges, I’d have to say The Dogs. It’s our off-menu burger. We opened with it as a joke—a nod to “the mutts nuts.” It’s evolved over the years, just like the business itself.
Alistair: What surprises people about The Whippet?
Martin: It’s got to be the interior, the look of the place. Guests walk in, passed a private dining room that’s like a padded cell, the risqué bold wallpaper, our unique art collection adorns the walls … and they’re like, “What have we booked into?” Then they try the food, meet the staff and leave delighted. That’s the buzz.
Alistair: What do you want people to feel when they walk in?
Martin: Surprise, excitement. I want it to feel like theatre—a rollercoaster of flavour, conversation, and experience. And I want them to meet my team, who genuinely love what they do.
Alistair: What’s been your biggest business lesson?
Martin: Consistency. From service to food to atmosphere. It must be consistent. You send mixed messages, and people lose trust. Also, surround yourself with the best people. Train them. Trust them.
Alistair: What worries you most about the future of hospitality?
Martin: We’re losing the fun.
Yes, hospitality comes with real and perceived downsides, long hours, low pay, relentless pressure. But that’s never been the whole story. Ask anyone who worked in it previously and you’ll often hear the same thing: it was the best time of their lives.
More broadly, this isn’t unique to our sector. It’s happening across industries. There’s a growing sense that fewer people today genuinely care about delivering great service. And that shift will shape where hospitality goes next.
With the rise of QR codes and pre-ordering, the transactional side of dining is only going to accelerate, even creeping into higher-end establishments.
It’ll be fascinating to watch how it plays out. If you’re a business that simply provides sustenance, you’ll probably hold steady. If you create a true experience, you’ll thrive. But if you’re stuck in the middle, where people can’t tell whether they’re getting value or being ripped off…you’re going to struggle.
That middle ground, in my view, is exactly where many of the big chains sit.
Alistair: If you could go back to day one, what would you tell yourself?
Martin: “Retrain as a plumber!” [laughs] No, seriously, I’d say surround yourself with the best people. And show them you appreciate them. You don’t do this alone.
Alistair: What’s your York pet peeve?
Martin: Personally- Traffic and day coach parties. From a business point of view, it’s going through the planning department. It’s painfully slow, and it’s hard for independents to navigate. There’s a lot of heritage to protect, but also a lot of barriers.
Alistair: What part of York do locals love that tourists miss?
Martin: If I’ve got friends visiting, I love to take them to hidden gems, we’ll do The Slip Inn, The White Swan, The Golden Ball, the Ackhorne and then here (The Whippet Inn).
Alistair: What does York do really well?
Martin: It’s blessed with history, architecture, amazing stories - it’s all there. But we don’t shout enough about the Romans or Dick Turpin! Most cities would have a whole theme park for him.
Alistair: What’s a perfect day off?
Martin: Walking the dogs at Beningbrough Hall. Jeffery our labrador loves water. Roxy the terrier loves sticks. It’s a win-win, though sadly, no pub on that walk.
Alistair: Fantasy dinner guests—who are you inviting?
Martin: There’s no political agenda here and I doubt we’d even make it past the first course, but I’d bring back Margaret Thatcher. My other guest would be Donald Trump. I’d just love to hear them have a chat. Then, to really stir the pot, I’d invite either Ricky Gervais or Stephen Fry.
Can you imagine that? Now that would be an unforgettable evening.
Alistair: Favourite local businesses?
Martin: Too many to mention really, I think it’s so important for independent business owners to support one another. I love Jorvine in Fulford, North South on Bootham they do proper coffee and if I want to get out of town it’s got to be the Durham Ox in Crayke.
Alistair: Proudest moments?
Martin: Anytime I walk into my restaurant and the room’s bouncing and the ‘Specials’ are playing.
Weve been lucky enough to win some great awards and they’re always proud moments.
I’d definitely have to say my mum and dad visiting for the first time was a highlight.
Perhaps my favourite moment of all though was when I was on holiday in Vancouver Island a couple of years ago. There was a couple talking to my partner who was telling them we were from York, and the couple said that they visited and loved it, and we must go to their favourite restaurant. My partner asked, “Where's that?” and they said “It's the Whippet Inn”. She hadn’t told them who I was. That was magic.
Alistair: A food trend you’d gladly get rid of?
Martin: Bubble tea.
Alistair: What’s not on the menu, but you wish it could be?
Martin: I am lucky, that as an independent operator working with a great team- so for the most part we can do what we want. I did once joke about going fully vegan for April Fools. We had people calling to cancel. Lesson most certainly learned.
Alistair: What’s next for the Whippet?
Martin: Theres a few things, firstly finishing it. We’ve got a massive plot of land, and the original idea was to build a 15–16 bedroom hotel at the rear of the property. That’s still the plan.
In terms of food, we’ve been expanding our fish and seafood offering, which is proving extremely popular, and we’ve created some really exciting dishes that you can’t get anywhere else in York.
Finally, this year we have been focusing more on partnerships and collaborations, with local businesses and holiday lets in the city. We want to engage with businesses in our corner of the city to understand how we can work together, find out what they want from The Whippet Inn. A lot of restaurants / bars close on a Monday & Tuesday in York where as we open 7 days a week so there’s great opportunity for the residents to reclaim the streets on those days and we’re here for it.
Alistair: Final words?
Martin: There’s so much more to come for The Whippet Inn and we are looking forward to welcoming even more locals and visitors to the city this year. Finally, a huge thank you to all the support we have received from our amazing guests and our outstanding team.
Interested in supporting the Whippet Inn?
Drop in, say hello, and maybe ask for the off-menu burger. You’ll know the one. To book just visit https://thewhippetinn.co.uk
Want to know more or even collaborate with the Whippet Inn?
If you are a local York business that would like to collaborate with them feel free to get in touch with Martin or Annabel at https://thewhippetinn.co.uk
As always if you are coming to York and you need a place to stay then just visit our website www.houseofyork.org and book:
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- or all three together for up to 18 people
Rather conveniently, all our houses are next door to each other!
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