Psst… want to know what’s on the menu at York Minster’s new restaurant?
Chef Andrew Pern has revealed some of the first dishes his team will be serving up at the York Minster Refectory when it opens this spring.
And it will include such treats as North Sea halibut, granny’s tipsy sherry trifle and Yorkshire brack.
Andrew, the Michelin starred chef behind the Star Inn at Harome and Star Inn The City, said the Refectory menu will fit in with the style, history and former use of the building.
“We are about 75 per cent there with the menu and will be bringing character, individuality and style in our approach while offering a high standard of food and restaurant dining, which is in the DNA of what we do,” he said
“I am lucky to have worked and trained in France on classical dishes, which is the foundation of all my cooking.
“So the food will very much be old fashioned British-style favourites with a new take through Anglicised French classics; they are classics for a reason – they just work – which is why they are popular.”
York Refectory menu examples
- Raw: carpaccio of Yorkshire venison with garden beetroots, rocket pesto and Spenwood shavings
- Starters: cured North Sea halibut with gooseberry fennel, ewes curd and toasted pikelets
- Grills: entrecôte steak on the bone
- Mains: braised oxtail in a beer broth with button mushroom, pearl onion, bacon and smoked potato
- Sides: wild garlic buttered Jersey potatoes.
- Puddings: granny’s tipsy sherry trifle
- Savouries: Colston Bassett Stilton with Medjool date jam and Yorkshire brack
Takeaway treats
The Grade II listed former Minster School building is being turned into a brasserie-style restaurant cafe.
It will also include a daytime takeaway element and private dining options.
The Refectory will be run day to day by Joshua Brimmel, executive head chef of The Star Inn The City.
He said: “We will let the seasons write our menus; all our food goes hand in hand with the seasons. We have a brilliant pantry of food here in Yorkshire, and we’ll certainly be flying the White Rose flag for our producers.”
Spring seasonal dishes will include ingredients like asparagus, rhubarb and wild sea trout. The summer menu will include fresh Bridlington and Whitby North Sea dressed crab and lobster and, from 12 August, game.
“Game is always popular in towns and cities and with visitors, and is good healthy protein,” said Andrew.
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