By Claire Davies on 11 Jul 2017
An invitation to join The Grand Hotel and Spa for an evening of cocktails and food is one I am happy to entertain, so when York On a Fork asked me to attend a supper on their behalf I certainly wasn’t going to turn it down.
Celebrating the recent opening of restaurant terrace and bar The Rise, guests were treated to an arrival drink before settling down to learn how to make the perfect martini. From chilling the glass correctly to adding a few personal touches with unusual ingredients, it was a fun and interesting activity with a friendly and knowledgeable front of house team.
Martini in hand (orange and rose bitters with vermouth is a revelation) we moved into the dining area to receive plate after plate of beautifully presented food. My obsession with seasonal, good quality ingredients was satisfied with a delicious plate of heritage tomatoes, dressed ever so lightly and scattered with almonds. The finely balanced dish of duck egg with mushrooms and spinach was surprisingly delicate for such an autumnal looking dish, and a classic steak tartare was exactly what you might hope for.
Our food was accompanied with a selection of cocktails, my favourite of which was definitely the mint julep. That said, I think that the improvised, non-alcoholic, cocktail that I requested on my arrival deserves a mention too. The combination of Franklin and Sons Apple and Rhubarb, orange juice and rose bitters made a refreshing change from some of the dull alcohol free drinks usually on offer on a night out.
I would certainly recommend paying a visit to the latest addition to The Grand Hotel offering. I look forward to returning with friends and sharing some great seasonal food in the relaxed, 1950’s style dining room.