An Evening of Elegance and Gastronomy at The Grand Hotel, York

Arrival & Aperitif

Guests were welcomed with a glass of English sparkling wine, setting a celebratory tone and offering a bright, refreshing start to the evening. The reception took place within the refined surroundings of The Grand Hotel York, an Edwardian landmark renowned for warm service, polished hospitality, and a commitment to showcasing the best of Yorkshire produce. The Rise Restaurant’s contemporary yet relaxed atmosphere provided an ideal backdrop for the occasion.

The Menu & Wine Pairings

The dinner featured a bespoke menu created especially for the event, with each course accompanied by wines selected by Philip Evins to complement, contrast, and elevate the flavours on the plate. The Grand Hotel York’s culinary team is known for its seasonal approach, drawing on local ingredients and classical technique, and the menu reflected that philosophy with confidence and finesse.

To Start

The meal opened with Pan-Fried Orkney Scallop, served with fermented turnip, miso and Comté espuma, and white kombu. Delicate, savoury and finely balanced, the dish brought together maritime sweetness, gentle acidity and umami depth. It was paired with Tabalí, Pedregoso Viognier, Limarí Valley, Chile, 2023, whose aromatic lift and rounded texture complemented the scallop while carrying the richness of the espuma.

To Follow

The second course was Duck Confit-Filled Cannelloni with Vin Jaune, shiitake mushrooms and aged Parmesan. Rich and deeply savoury, it combined the comfort of slow-cooked duck with the nutty complexity of the sauce and the earthy intensity of the mushrooms. The accompanying Masi, Bardolino Classico Frescaripa, Veneto, Italy, 2024 brought freshness, red-fruited elegance and gentle tannins, offering a graceful counterpoint to the dish’s richness.

The Main Event

For the main course, guests enjoyed Grilled Yorkshire Beef Fillet with sake, soy and mirin, Boltrady beetroot and grelot onion. The beef was given a subtle Japanese-inspired seasoning, while the beetroot and onion added sweetness, colour and depth. It was served with Domaine Lafage, Narassa, Côtes du Roussillon, France, 2022, a generous, dark-fruited wine whose spice, structure and concentration made it a fitting partner for the fillet.

Conclusion

The dinner concluded with Crème Brûlée accompanied by Araguani chocolate, blackberry sorbet and honeycomb. The contrast of caramelised custard, bittersweet chocolate, bright fruit and crisp honeycomb provided a refined and indulgent finale. It was paired with Henriques & Henriques, 10 Year Old Verdelho, Madeira, Portugal, whose vibrant acidity, nutty complexity and lingering sweetness brought the evening to a beautifully balanced close.

Throughout the evening, conversation flowed easily as members and guests enjoyed the convivial spirit that defines a Dîner Amical. The presence of senior Chaîne leadership lent the event a particular sense of occasion, while the relaxed hospitality of The Grand ensured warmth and comfort throughout. The dining room’s understated elegance, attentive service, and well-judged pacing contributed to a seamless and memorable experience.

The Dîner Amical at The Grand Hotel York was a memorable celebration of fine food, carefully chosen wines, and camaraderie. The bespoke menu, thoughtful pairings, and gracious hosting by Philip and Janet Evins honoured the traditions of the Chaîne des Rôtisseurs while showcasing the culinary excellence of one of Yorkshire’s most distinguished hotels.