The Principal York has appointed a new executive chef to head up operations at the hotel’s The Refectory Kitchen & Terrace, who has also created a new spring menu for 2017.
The new hotel, which opened in November 2016 following a sensitive £20m refurbishment, has welcomed Jason Wardill to the role of executive chef, who brings with him 25 years experience in the industry.
Wardill’s CV boasts stints working in Sydney under award-winning chef Sean Connolly, running his own 2 AA Rosette pub in Derbyshire for four years and experience at Rudding Park, where he landed his first head chef position at the hotel’s 2 AA Rosette The Clock Tower restaurant.
Now as part of his new role, Wardill will introduce a new spring menu to The Refectory Kitchen & Terrace at The Principal York, tapping into top quality Yorkshire produce to offer a modern take on British classics.
Highlights will include spiced Yorkshire lamb rump with sweet and sour relish, capers, potato fondant and red wine sauce; Short rib mac ‘n’ Swaledale cheese, and North Yorkshire Moorland Tomme cheese-crusted pork fillet with sweet potato, crispy shallots and sherry vinegar.
The Refectory Kitchen & Terrace will also introduce a new lunch menu.
Jason Wardill, new head chef at The Refectory Kitchen and Terrace commented: “I’m excited to join the amazing team at The Principal York and to launch The Refectory’s new spring menu.
“I’m incredibly passionate about Yorkshire produce and so it’s brilliant to champion Yorkshire’s finest food and drink and come up with a menu that celebrates the best of our region’s gastronomic talent.
“We hope that York residents and hotel guests alike will come to experience the delicious new dishes that we’re cooking up.”