A York restaurant has made the Michelin Guide, only a year after serving its first dish.
Allium is the restaurant based at The Vices York hotel that opened its doors in January 2022.
And as the chef and his team celebrate their first year of business, they’ve been featured in the coveted Michelin Guide.
The guide says: “It’s clear that no expense was spared nor corner cut. It now provides a very intimate dining experience where the chef prepares a balanced and very seasonal set menu that seamlessly blends the modern with the traditional.”
The head chef is Yorkshireman Luke Sanderson, who joined The Vices York from The Pheasant in Harome.
Together with the wider team, Luke has created a six-course tasting menu at Allium. It’s designed to be a gastronomic experience in an intimate setting which seats only 14 guests across two rooms.
To add to the drama, all guests arrive at the same time, and enjoy each course in unison.
No two nights have the exact same menu, and the dishes are not disclosed to diners until they arrive.
Luke said: “It’s really exciting to invite guests in and not give too much away.
“The first time our guests see their dishes is when they sit down at the table and break the wax seal on their menu.”
Allium also offer hosts a bi-monthly, plant-based takeover, with the next taking part in March.
Co-founder and professional sommelier Daniel Curro, said: “To have been featured in Michelin Guide in our first year of opening is quite overwhelming, and we’re incredibly proud of our entire team.
“The way the menu has evolved and grown over the last year has been very exciting, and we’ve got even more planned for the year ahead.”
The Vices York is found in what was once a Victorian Police Station in Fulford. It was recently named in the 100 Best Places to Stay in Britain by the Times.
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