The Bite Magazine - Spring/Summer 2023 - Issue 33

biterestaurant tures in 1939. It became part of the British Transport Ho- tels chain in 1948 when it was nationalised alongside the railways. The Principal Hotel Company bought the site in 2013, and the rebranded Principal York Hotel was com- pleted in 2016, refurbished with 155 elegantly comfortable bedrooms and suites, luxurious public areas and corridors. Today, the grande-dame of York, with its grandeur late-Victorian architecture blended with the comforts of modern travel, thanks to interior architects Goddard Lit- tlefair, provides more than a place to sleep. The Refectory Kitchen & Terrace serves classic British dishes using the best ingredients from York and the surrounding country- side. Located next to York Station, guests and the public are invited to dine in the modern, light-flooded dining room or on the outdoor terrace. The Chapter House, located opposite the station, serves wines, local craft beers and classic cocktails, and a bar menu highlighting local produce. Guests can enjoy raw dishes such as Gin Cured Seatrout with citrus creme fra- iche and pickled cucumber or Lindisfarne Oysters with mignonette sauce. Garden salads include Greek with feta and olives or Kale Cesar with toasted seeds, with the op- tion to add chicken. Fish and meat dishes include had- dock, mussels, lamb, steak, and pizza options. The relaxed lounge Garden Room offers views across sweeping, manicured lawns to the York Minister, where you can sit and enjoy a good book. It also serves drinks and has an all-day dining menu separated into morning, after- noon and evening. Morning served between 9 am and 12 pm features breakfast options such as Eggs Benedict and Florentine, smoked salmon on rye bread, plain or almond croissants, pastries, sweet muffins, and cake of the day. In the afternoon, between 12 pm and 6 pm, you can choose from olives, seasonal soup, flatbread, apple and black pud- ding sausage rolls, chicken liver parfait, Caesar salad or a variety of sandwiches served with crisps. Between 6 pm and 9 pm, the evening brings a selection of bread with farm butter, seasonal soup, charcuterie board of cured meats, cheeseboard of Yorkshire and UK cheeses, pepper squid, ham hock, grilled chicory and chicken liver parfait. Aaron Craig is Head Chef at the Refectory Kitchen & Ter- race. Since he was young, he has always wanted to be a chef. “After school, I served in the army as an infantryman for six years, but in 2000, I began to pursue my dream and become a chef.” He worked in some of the best five-star hotels and restaurants in Yorkshire and the UK. “I would do a stage every year, and I suppose the one that inspired me was working for Heston Blumenthal’s Fat Duck.” He also worked as executive chef at the 5 AA Red Stars Rock- liffe Hall. At Principal York Hotel, Craig specialises in taking classic British cuisine and adding a unique twist that pleasantly surprises diners every time. He revealed many local sup- pliers inspire his cooking. “I like each dish I create to tell the story of York through taste. For me, seasonality always underpins each menu,” he said. “We are so lucky to have