#TeamCoco recently stayed at Yorks hottest hotel and now they’ve got even more to shout about. The Refectory Kitchen & Terrace, situated at the newly renovated jewel in York’s crown – The Principal York Hotel – is delighted to launch its new menu for spring 2017.
Created by The Principal York Hotel’s brand new executive chef, Jason Wardill, The Refectory’s new menu is firmly local at heart with a range of dishes that are created using suppliers from York and the neighbouring countryside.
Jason, who joined The Principal York in February of this year, has 25 years’ experience working a head and executive chef and has worked worldwide, including five years in Sydney under award-winning chef Sean Connolly in 5-star deluxe hotel – The Star. Jason ran his own 2AA rosette awarded pub in Derbyshire for 4 years and in his first role as head chef at Rudding Park, the talented chef gained 2AA rosettes heading The Clock Tower restaurant.
Using the best ingredients Yorkshire has to offer, Jason’s spring menu at The Refectory offers a modern take on British classics with dishes including Spiced Yorkshire lamb rump with sweet and sour relish, capers, potato fondant and red wine sauce; Short rib mac ‘n’ Swaledale cheese, and North Yorkshire Moorland Tomme cheese-crusted pork fillet with sweet potato, crispy shallots and sherry vinegar. Dessert is far from an after-thought thanks to dishes such as Warm polenta and Yorkshire honey cake with honeycomb and lemon crème fraiche, Lemon meringue pie, raspberry sorbet (to share) or The Refectory’s Yorkshire Parkin and vanilla custard.
Working closely with local producers, The Refectory proudly serves a first-class choice of steaks from R&J Waterford based in Ripon. R&J is family-run and specialises in Limousin and Charolais, two continental breeds renowned for their generous muscle-to-bone ratio, as well as their richly marbled meat which produces delicious, flavoursome steaks.
Housed in a conservatory-style dining room, The Refectory is also launching a new lunch menu featuring sandwiches, mains and Refectory favourites so that whatever time of day, guests are able to enjoy modern British food in the restaurant’s light and airy surroundings. A new range of fresh salads have also been introduced to welcome the arrival of spring including Quinoa with asparagus, chargrilled peppers and peas, plus a Yorkshire Ploughman’s of York ham, Yorkshire Blue cheese, pickles and warm sourdough with bread made using flour from a local mill.
Every Sunday The Refectory roasts a choice of meats — as well as a vegetarian option — served with gravy and all the trimmings. Adjacent to the restaurant, guests can start or finish their meal at the lively Chapter House bar which serves local craft beers, spirits and seasonal cocktails, hosting live music from a range of different local artists every Friday. The restaurant is also has its own outdoor terrace – the perfect location to enjoy drinks on a beautiful spring day or evening.
Jason Wardill, new head chef at The Refectory Kitchen and Terrace commented: “I’m excited to join the amazing team at The Principal York and to launch The Refectory’s new spring menu.
“I’m incredibly passionate about Yorkshire produce and so it’s brilliant to champion Yorkshire’s finest food and drink and come up with a menu that celebrates the best of our region’s gastronomic talent.
“We hope that York residents and hotel guests alike will come to experience the delicious new dishes that we’re cooking up.”
The Principal York is one of the UK’s best examples of a Victorian railway hotels and is situated adjacent to York station just outside the castle walls of historic York. Reached in less than two hours by train from London’s King’s Cross Station, the hotel was once a stopover for Queen Victoria en route to Balmoral Castle. The Principal York Hotel, has recently undergone a sensitive multi-million pound restoration project to combine historic architectural detail with all the comforts of the modern day.