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Hudson’s By Craig Atchinson, York – Three-AA-Rosette Fine Dining

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.

View Sample Tasting Menu

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Hudson’s @ The Grand Hotel & Spa