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Legacy at The Grand, York offers a modern British and Yorkshire-inspired menu that is focused on a carefully curated collaboration of flavours and locally sourced and seasonal ingredients. The eight-course tasting menu takes guests on a culinary journey alongside an exceptional wine list, crafted by our in-house sommelier, Derek Scaife.
The restaurant itself is an iconic setting, with expertly designed interiors by Faber which pays homage to the pioneering spirit of the inspiring engineers and architects of York’s past. The ironwork, original oak panelling and blueprint murals remind us of the legacy left by those who helped shape York’s rich history. Our Grade II listed building oozes individuality and the age of Edwardian England.
This has been a much-anticipated opening for the hotel that brings a new dimension to the hotel’s culinary offering and presents a new dining destination in the region.
Great quality produce is a vital element of inspiration for our menu as we know every ingredient will pack a punch and be a taste sensation. It’s amazing to see such an incredible array of high-quality producers in the surrounding area of York. From land to sea, the proximity of our suppliers ensures that our dishes are always fresh, we even have beehives on the roof that produce the honey for our dishes. Our honey also has floral notes due to the flowers on the York city walls.
I am delighted by the opportunity to look at things through a new lens, delivering traditional ingredients in an exciting new style whilst fully utilising the great produce Yorkshire has to offer. It makes such a difference when you know where and whom your produce has come from.
It’s not just the produce I am inspired by, I have also been inspired by the processes of the pioneers of York’s past; those individuals who turned their imagination into reality, which can now be seen in iconic buildings, revolutionary railways and the heritage of this great city.
We source our fish and shellfish from F.R. Fowler & Son, a third-generation traditional, family-run business that has been supplying the finest quality of fish as well as Hodgson’s Fish, who are brilliant and always have incredible fish. I’ve been to its base in Hartlepool which was a great way to see the produce up close and personal before choosing to cook with it.
Our meats are from R&J butchers who farm across the Yorkshire Dales, Moors and Vales or MNK butchers who are based roughly 10 minutes away from The Grand are also a supplier I use frequently.
It’s vitally important to ensure we know where our produce is from and develop local relationships with our suppliers.
In essence, I want Legacy to be a destination offering more than just great food – of course, this will be paramount, but I want to really elevate the guest experience from start to finish.
I look forward to enhancing The Grand’s renowned traditional offering by utilising a modern approach to British cuisine with a real focus on Yorkshire provenance.