Chef Craig Atchinson has relaunched his York restaurant Hudson’s by Craig Atchinson as part of the Grand Hotel & Spa’s £15 million refurbishment. The fine dining venue has moved from its previous home to a smaller, adjacent room, reducing covers from 60 to 28 to ‘allow greater focus on culinary excellence’.
The restaurant now offers a £70 nine-course, locally-sourced tasting menu, with a focus on wild food and foraging. Wine pairing is available for an addition £40. 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; and aged beef striploin, ox tail barley, turnip, cep, and alliums.
One of Atchinson’s signature dishes, the summer vegetable plate, was winner of the Fine Dining in Yorkshire category at this year’s Food Porn Awards.