In a city fuelled by history the Principal Hotel York is a beautiful grand late-Victorian 5-story building, which is a perfect destination for lunch or dinner, especially for a foodie.
Principal Hotel is adjacent to York train station; it has private onsite parking, and is an ideal location for daycation or a staycation. A great setting for a girls day out, or a long and lovely lunch with the famalam, or a romantic dinner with your lover, this hotel suits everyone.
Two members of #TeamCoco were recently at the launch of the Refectory Restaurant’s brand new menu launch, and it was a rather delicious experience.
We were treated to small versions of a few of head chef Rhys Jackson’s selected choices, which included: Leek and potato soup with smoked haddock and chives – this little cup of wonderment was vibrant in colour, ripped with flavour, and pretty to boot. Another of the starters was Yorkshire panzanella – a take on the Italian classic; Yorkshire sourdough topped with Yorkshire Fettle (aka Yorkshire’s version of Feta cheese), tomatoes and drizzled in basil oil.
A further platter of starters were offered and they consisted of crispy cayenne-spiced calamari with lemon aioli and pickled radish, pulled duck spring roll with beetroot and raspberry jus along with sesame seeds and a few sugar snaps, and a final starter which arrived in a dinky ramekin stuffed to the rafters with mac n cheese; crab and chilli mac n cheese in fact! So, the collection of flavours on this platter were immense, from the rich duck spring rolls to the delicate breadcrumbs surrounding the calamari, and the punch of chilli from the crab mac n cheese.
Mains included sea trout served on a bed of shellfish bisque and crab and mascarpone ravioli with samphire, and harissa spiced lamb rump, which were served with broad beans, pancetta, Sable potato and white onion puree. From these dishes we couldn’t get enough of the lamb, it was cooked pink and there was a rumble of great appreciation from all the guests.
Puddings were another level, from the lemon tart and the pimms jelly, to the tiramisu choux, the chocolate bomb, and the parma violet macaron. All mouthwatering puds that were as filling as they were fabulous.
I think we enjoyed the entire menu, as there wasn’t a single element that didn’t light up our lips, and the best part is that this menu is about to launch in the restaurant for absolutely everyone to enjoy.
Thanks to Rhys Jackson, Executive Head Chef at Principal Hotel.
Search online for Principal Hotel, York City Centre.