Hudson’s by Craig Atchinson, the three-AA-Rosette fine dining restaurant at York’s Grand Hotel & Spa, has re-opened following a change of location and renovation within the hotel. As part of the five-star hotel’s £15 million refurbishment, Hudson’s has moved from its previous home to a smaller, adjacent room, reducing covers from 60 to 28 to allow greater focus and culinary excellence with every dish.
The restaurant has enhanced its menu and will now offer a nine-course, locally-sourced tasting menu and wine flight designed for the culinary curious by award-winning head chef Craig Atchinson and Hudson’s Restaurant Manager Antonio De Angelis. Dishes include:
- Duke of York potato, lovage, shallot, and roasted chicken skin
- Tunworth, brassicas, wild mushrooms, truffle, and preserved roots
- North Atlantic stone bass, langoustines, fennel, and buckwheat
- Aged beef striploin, ox tail barley, turnip, cep, and alliums
“The team and I are so excited to reopen Hudson’s with a fresh look and a new menu where nature and luxury combine, says Craig Atchinson, Head Chef of The Grand Hotel & Spa’s restaurants. “The menu features a few signature dishes with a focus on wild food – including my summer vegetable plate, a winner of the Fine Dining in Yorkshire category at this year’s Food Porn Awards. The nature of a tasting menu means that we will be able to ensure that every single dish is nothing but perfect, and our ethos goes beyond the food – we’ve worked with a local potter to create mini vases to house wildflowers and herbs sourced by our forager. It’ll be a very special experience for our guests.”
The new tasting menu at Hudson’s is priced at £70 per person. Wine pairing can be added for an additional £40 per person. The Grand Hotel & Spa, York, is the only five-star hotel in Yorkshire.