The Refectory Kitchen & Terrace, a new addition to The Royal York Hotel opened its doors on 12 November to hotel guests and York residents.
The restaurant has been developed by one of London’s most respected restaurateurs, Des McDonald, and is set to add to York’s healthy appetite for eating, drinking and socialising. With over 20 years’ experience of running some of the city’s most high profile establishments, Des has shaped every aspect of The Refectory, including the concept, design and menu to bring a new dining experience to one of Yorkshire’s oldest cities.
Flavours and tastes of Yorkshire
Helping Des to make his mark in Yorkshire is York-born Executive Chef Nick Evans. Nick will oversee the menus for the 161-cover dining room, all of which celebrate the wealth of flavours and tastes of God’s Own Country.
“Yorkshire has some of the finest produce on offer, so it makes complete sense to use some of the best of them in our dishes.” says Nick. “It becomes a much more exciting offering; the menu will change according to the seasons and will be packed with dishes that we know our guests will enjoy. We’re proud to be championing local suppliers so that we can create the ultimate Yorkshire dining experience.”
Nick, who lives in Acomb and has joined the restaurant from Middlethorpe Hall Hotel, will serve up breakfast, lunch and dinner seven days a week. He’s particularly proud of short rib & Theakston’s Old Peculiar cottage pie, Yorkshire curd tart and stem ginger parkin with vanilla custard.
“It’s been a great experience working with Nick and his team. They’ve worked hard to create a menu that is bursting with flavour,” says Des. “Collaboration is key here: I’ve been able to share my experiences but learn a lot about what Yorkshire has to offer. We’re all looking forward to welcoming guests so that they can see the results of months of hard work.”
The light-filled dining room (top) has been designed by award-winning architects Michaelis Boyd, whose clients range from London’s Groucho Club and Soho House Group through chef Tom Aikens to the Byron restaurant chain. It sits next to the new Chapter House bar, which opened on 26 October.
About Des McDonald
Des McDonald honed his culinary skills and built up his knowledge by cooking in 5-star hotels including The Ritz and the Sheraton Park Tower in Knightsbridge. In 1992 he got his big break with Caprice Holdings working as head chef at the legendary Ivy Restaurant.
After a very successful 20 years with the Caprice Group, in which Des moved from kitchen to boardroom working for the last 12 years in a Managing Director and Group CEO role – also running the Soho House Group and the Birley Group – he decided to set up his own restaurant business. In May 2013 Des opened his first solo venture, the critically acclaimed Fish & Chip Shop on Upper Street, N1. Following its success, in February 2014 he launched Holborn Dining Room, a classic British brasserie at London’s five star hotel, Rosewood London.
Next came a new barbeque restaurant concept: Q Grill Chalk Farm. Des also had the opportunity to launch On the Roof with Q, a pop-up roof top restaurant at Selfridges that summer. In 2015 Des rebranded his restaurants on Upper Street & Liverpool Street to Vintage Salt, following the success of his third Selfridges rooftop pop-up of the same name. Des recently opened his fourth Selfridges rooftop pop-up, Forest Restaurant & Cabin Bar which has a ‘foraging and foresting to fork’ menu concept.
In addition to The Refectory Kitchen & Terrace and Chapter House bar and games room, Des recently opened The Printing Press and Burr & Co in Edinburgh. Restaurant launches planned for next year include Rofuto in Birmingham, Hope & Field in London and additional Vintage Salt restaurants.
The Refectory Kitchen & Terrace, Station Road, York, YO24 1AA
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