Skosh

About Skosh

Neil Bentinck cooks around twenty-five small plates a night at 98 Micklegate, a few hundred yards inside York's twelfth-century bar gate, and has held the city's only Michelin Bib Gourmand since 2018. Plates run from a few pounds for a Lindisfarne oyster with cucumber and jalapeño granita to just under ten for miso-glazed hake with courgette, pickled lemon and sunflower-seed pesto; six or seven between two is the right pace. The early-2024 expansion added seats and subtracted none of the noise.

The Kitchen

Skosh comes from the Japanese sukoshi, a small amount, and the name is the whole manifesto: a long card of small plates that graze across continents with more spice literacy than anything else inside the city walls. Bentinck is chef-owner in the literal sense, on the pass most nights, and the menu rewrites itself constantly enough that regulars treat repeat visits as different restaurants. Michelin made it a Bib of the Month feature in 2025, the inspector's way of flagging the value as exceptional rather than merely good.

The plates to anchor on: the Lindisfarne oyster, whatever the current fish plate is doing with miso, and anything involving flatbread. Order in waves, not all at once. For the starred end of Yorkshire cooking, Roots carries the city's Michelin star at several times the spend, and Arras plays the quieter tasting-menu register. Our seven signs of a great restaurant explains why rooms with this much energy usually cook better than solemn ones.

The Room

Bright, lively and loud in the way that reads as appetite rather than chaos. The 2024 expansion stretched the room without diluting the buzz: close tables, an open kitchen line, lighting that stays up because nobody here is hiding. Solo diners are treated as a feature of the house, not an inconvenience. Dress code does not exist. Lunch Wednesday to Saturday, dinner to 10pm, Sunday lunch until mid-afternoon.