The Bite Magazine - Spring/Summer 2023 - Issue 33

biterestaurant the best meat in Yorkshire and some of the best fish in the UK. I’m proud that 95% of my menus are based on Yorkshire produce.” They place York at the heart of everything they do, so the Refectory Kitchen & Terrace celebrates Yorkshire cuisine. “All our ingredients are consciously considered and sourced locally from the finest regional suppliers.” In his opinion, a thriving restaurant should use local produce and be seasonal in menus. “I believe you should not mess about with food too much; keep it simple, and your customers will enjoy it.” They also put the customers’ experiences at the core of their service. Living in Yorkshire for a large part of his life and recently married there, Craig describes Principal York Hotel as “a cornerstone of York city” and “a true pleasure to work in such a prestigious establishment at the heart of the region that I so adore.” His favourite dish to prepare from their new menu is Wensleydale Lamb, cooked fresh with great lamb from the Yorkshire Dales. “We serve the loin with pickled garden vegetables and slow braised cabbage, with a mini shepherd’s pie alongside a pea and broad bean tartlet. We aerate the potato and mix it with butter and cream, creating a mousse-like texture." The Refectory Kitchen & Terrace serves dinner from 6 pm to 10 pm, with its busiest period between 7 pm and 8 pm. Craig wishes to put the restaurant on the map for good lo- cal produce. “As we get a lot of tourism to the city, it is a privilege to showcase what Yorkshire has got on a plate and serve guests a true taste of York.” He is also excited about the developments in the industry recently, especially many chefs finding their unique style and taste. Craig has won many awards, but his most accomplished achievement is getting accepted into the Masterchefs of Great Britain (MCGB), which he says is “the best award I have achieved so far in my career.” In his free time, he spends much time walking with his border collie Barney in the Yorkshire Dales and cooks a lot on his days off at home with his wife. “I have also recently fallen in love with baking and bread making.” He would advise aspiring chefs to work hard and enjoy what they do. “Discipline is key in the kitchen; there is a reason behind the hierarchy in this environment. Learning from the best is vital, but do not be scared to try new things and develop your style.” He also wants to “see more younger people getting into hospitality; there needs to be a clear and exciting development path for people to get excited about a career in this industry.” The Refectory Kitchen & Terrace Principal York Hotel Station Road York YO24 1AA Tel: 01904 688688 www.therefectory.co.uk Images courtesy of Custard Communications