Legacy reopens on 4 November
The Grand, York will relaunch its Legacy restaurant on 4 November 2026 under Culinary Director Kevin Bonello. The hotel announced the change on 18 September 2026.
The new format is called Three Seasons. It puts ingredients and their origins at the centre of the restaurant, and the menus move with ingredient availability and local seasonality.
Game & Wild opens the sequence in November. Foraged & Roots follows in February. Fish & Harvest arrives in June.
Sourcing runs through farmers, producers and fishers across Yorkshire. The kitchen also draws on the hotel's own rooftop beehives and on ingredients Bonello forages from his village on the outskirts of York.
The room and the terms
Legacy holds an AA Three Rosette award. The restaurant serves dinner Wednesday to Sunday, 18:30 to 20:30, and cannot accommodate children, infants or prams. The cancellation window runs 24 hours, with a fee of GBP100 a person for dinner and GBP50 a person for lunch.
Executive Sommelier Derek Scaife sets the wine pairings. The room carries murals painted by Lily Roberts, a former restaurant employee and a local artist, and a cheese trolley built by the York woodworker Ollie Abell. Utensils and wooden cutlery rests are hand-carved by Bonello, and fermentation cupboards form part of the restaurant.
The people behind it
Bonello said the ingredients take centre stage. "Legacy's new future is one that allows the ingredients shine," he said. "The only thing taking centre stage in our restaurant is the food and the guest experience." He said he travelled all over the world in his career and found the inspiration he was looking for in his own village.
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." He described the format as formal dining done in an informal way.
Bonello joined the hotel in 2023 and has overseen Legacy since the Evolution through the Eras menu launched in June 2024. He spent 21 years with the Xara Collection in Malta as culinary director and earned the team a Michelin star at De Mondion. He also oversees the Rise and SubRosa restaurants, the cookery school and in-room dining.
The relaunch follows the departure of head chef Ahmed Abdalla, who held the post for four years and led Legacy to a Michelin Guide listing.
What a York booking involves
The Grand, York stands at Station Rise, YO1 6GD, a short walk from York station. The building opened in 1906 as the headquarters of the North Eastern Railway, was designed by William Bell with detailing by Horace Field, and reopened in 2010 after a restoration as York's first five-star hotel.
Dining at the property runs across Legacy, The Rise, SubRosa and the 1906 bar. The hotel's event spaces take up to 120 delegates and include the Grand Boardroom, the White Rose Lounge and the Chairman's Suite. The dining package starts at GBP349 a room and covers overnight accommodation, breakfast and a GBP50 a person dining allowance across the venues.
York welcomed 8.88 million visitors in 2025 and tourism contributed GBP2.08 billion to the city's economy, according to Make It York's release of the 2025 STEAM report. Food and drink took 27 percent of visitor spend.
What the launch notice leaves open
No source read for this article carries a price for a Three Seasons menu, a cover count for Legacy, or a change to the service times. The dates that bookings open for the November, February and June menus are unpublished.