Craig Atchinson on why he wants to win York a Michelin star

The restaurant is situated within The Grand Hotel & Spa, York’s first five-star hotel.

What’s changed at Hudson’s?

Hudson’s used to be the The Grand’s main restaurant but the ongoing £15-£20m refurbishment of the hotel​ has given us the opportunity to take it to the next level. We’re reducing the covers from 60 to 28 and moving to a tasting menu only. Hudson’s used to do afternoon tea and corporate bookings but now we’re closing Monday and Sunday and will only open for dinner, so we won’t have any distractions. It is still a part of The Grand but is now more of a standalone restaurant.

What’s on the menu?

It’s a nine-course menu priced at £70 to start with. The food will be in the same British/European style as before and is quite interactive with front-of-house staff finishing a lot of dishes off tableside. Our stone bass with fennel puree, roasted langoustines and buckwheat comes with a bisque that is poured at the table. Other dishes include Duke of York potato with lovage, shallots and roasted chicken skin; and the star of the show is the beef strip loin with oxtail barley, ceps and different takes of onion.

How has the dining room changed?

The old Hudson’s space has been replaced by an executive lounge so the restaurant has moved next door. We’ve pulled up the flooring to reveal a beautiful herringbone parquet wood floor and we are working with a local potter to create vases to display wild and foraged herbs on the tables.


How is Craig Rogan involved with the project?

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