Hotel News is brought to you by Guarantee Laundries
The Grand, York will launch a new dining concept at its Legacy restaurant on 4 November, with Culinary Director Kevin Bonello introducing a Three Seasons approach centred on Yorkshire produce and provenance.
Bonello, who previously held a Michelin star at de Mondion in his native Malta, has led the hotel’s culinary direction since joining in 2023.
He has overseen Legacy since the launch of its Evolution through the Eras menu in June 2024 and will now introduce a new approach placing ingredients and their origins at the centre of the restaurant.
The Three Seasons menus will change according to ingredient availability and local seasonality rather than following a fixed calendar of dishes.
Game & Wild will launch in November, followed by Foraged & Roots from February and Fish & Harvest from June.
Ingredients will be sourced from farmers, producers and fishers across Yorkshire, alongside produce from the hotel’s own rooftop beehives.
Bonello will also incorporate ingredients foraged from his village on the outskirts of York.
The wider dining experience will include utensils and wooden cutlery rests hand-carved by Bonello, murals painted by former restaurant employee and local artist Lily Roberts, and a bespoke cheese trolley created by York woodworker Ollie Abell.
Fermentation cupboards will also form part of the restaurant.
The development comes as food and drink continues to account for a significant proportion of York’s visitor economy.
York welcomed 8.88 million visitors during 2025, contributing £2.08 billion to the local economy, with 27% of visitor expenditure attributed to food and drink.
Bonello said: “Legacy’s new future is one that allows the ingredients shine. The only thing taking centre stage in our restaurant is the food and the guest experience. Anyone who knows me will say I am more than a little obsessed with food and the story behind it. This is my food love story played out. We will connect guests to the entire food journey when they dine in Legacy. I’ve travelled all over the world in my career but found the inspiration I was looking for in my very own village.
“There has been months of preparation behind the scenes and we, as a team, are so excited to be finally bringing it to the table in York.”
Adam Dyke, General Manager at The Grand, York, said: “This is a new Legacy and this is Yorkshire served in a way that has never been done before. Kevin’s creative vision and passion to make this all come to fruition has been infectious and a joy to watch. Now it’s time for guests to experience it firsthand. This is formal dining done in an informal way. It’s inviting, innovative and full of his personality.”
The new Legacy concept will launch at The Grand, York on 4 November 2026.
Associated Articles
Langley Castle Appoints Mark Greenaway as First Culinary Director
Mark Greenaway has joined Langley Castle to lead a new food strategy centred on seasonal ingredients and Northumberland produce, providing a closely related example of a destination hotel placing regional provenance at the heart of its culinary offer.
Langley Castle Appoints Mark Greenaway as First Culinary Director
Camille Team to Open B. Penhale in Farringdon This October
B. Penhale will explore regional British and Irish cooking under Chef Patron Elliot Hashtroudi, with seasonal produce, direct relationships with farmers and whole-carcass butchery forming central elements of its approach.
Madeline Hotel & Residences Appoints Nicky Miscia as Executive Chef
Nicky Miscia has taken responsibility for the culinary programme at the Telluride resort, with an emphasis on regional ingredients, seasonality and destination-led dining across its restaurants, bars and events operation.
Madeline Hotel & Residences Appoints Nicky Miscia as Executive Chef
Hotel News is brought to you by Guarantee Laundries
