The Grand, York, the city’s only five-star hotel, has recently opened its new fine dining restaurant, Legacy. Head chef Ahmed Abdalla has developed a fantastic menu which is dedicated to local provenance and showcases classic Yorkshire produce with a modern twist.
As well as an eight-course tasting menu, the luxury restaurant offers an immersive wine pairing crafted by the in-house sommelier. We sat down with the talented chef to find out a little more about his rise to the top of the industry and his exciting plans for Legacy.
Can you tell us a little bit about yourself, including where you are today, professionally, and what got you here?
I moved from London about seven years ago and have been lucky enough to work at several great restaurants along the way, including York restaurant, Skosh; Yorebridge House in The Dales and I also completed stages at Restaurant Hywel Jones at Lucknam Park and Whatley Manor’s restaurant, The Dining Room. I joined The Grand, York with the intention of leading Legacy so it’s amazing to see what we have created today and to have something that I am very proud of.
What or who inspired you to become a chef?
When I was younger, I was always surrounded by food. I grew up in a female-based household and my sisters and mother would always be cooking so I think my fascination began there. I knew that after I left school, I wanted to be a chef so embarked on my culinary journey.
During my time at Lucknam Park, near Bath, I was lucky enough to work alongside Hywel Jones, executive chef at the Michelin-starred Restaurant Hywel Jones and The Brasserie at Lucknam Park. He has an incredible talent and breadth of knowledge that is amazing to learn from.
What’s your signature dish?
My signature dish on the menu at Legacy has to be the salt baked celeriac – it’s amazing to hear the number of people who say that it is their favourite. If I was going for something much simpler for a signature it would be a wild mushroom risotto.
What are the most important considerations when crafting your menu?
I think it’s very important nowadays to not go over the top, more than often you see dishes that are too complicated, it’s easy for something to be overdone and ruin a classic in the process. Crafting our menu takes time and careful consideration, we want to ensure that each dish is simple yet refined and can deliver impressive flavour.
Do your personal preferences influence the menu at all?
The menu at Legacy reflects the flavours that I love. For example, the cheese course includes three of my favourite cheeses – it’s important for the food to reflect my personality and what I like, too.
How would you describe your cooking style?
My cooking style can be summarised as creative, modern, and British with influences throughout my culinary journey.
In essence, I want Legacy to be a destination offering more than just great food – of course, this will be paramount, but I want to really elevate the guest experience from start to finish. I look forward to enhancing The Grand’s renowned traditional offering by utilising a modern approach to British cuisine with a real focus on Yorkshire provenance.
Do you have a favourite time of year or set of ingredients that you look forward to working with?
I always look forward to working with spring and autumn produce, I feel you can get the best ingredients at the beginning of the year.
What is your favourite ingredient to create with?
Shallots, from the canapés to the sauces, these are the foundations of most of my dishes.
What would you be doing if you weren’t a chef?
When I was younger, I used to live and breathe Sky Sports and always loved the idea of being a sports presenter.
What is your favourite dish to cook at home?
I always keep a freezer full of dumplings (spicy chicken and mushroom) so after a long service, I can come back to something very easy and most importantly fast to cook!
When are you happiest?
In the kitchen, either cooking fish or making fresh bread.
What is your favourite piece of kitchen equipment?
It has to be my tasting spoon – this is a kitchen essential for every chef!
When you’re not in the kitchen where can you be found?
I am a big football fan, so I spend most of my time either watching Tottenham or eating. I always go out to eat whenever I get a chance, The Shambles in York offers an incredible array of food options.
What’s your favourite takeaway or comfort food?
I always opt for Thai food.
Where is your favourite place to dine?
I recently got the chance to go to London and eat at Ikoyoi, launched in 2017 by Jeremy Chan and Iré Hassan-Odukale. These two chefs have mastered their dishes that are focused on a vast collection of spices with a focus on sub-Saharan West Africa.
What do you think is the most over-hyped food trend?
I’m personally not the biggest fan of rhubarb or wild garlic which a lot of people have been talking about recently.
What do your future plans entail?
We are looking to grow within the menu, offering new flavour combinations and memorable dishes in keeping with our philosophy. We are working hard to become recognised as one of, if not the top place to eat in the north.
What differences do you find working with local produce as opposed to non-local produce in terms of what you can create and flavour?
We always aim to source our product from as close to the hotel as possible, it’s vital to deliver authenticity in each course. It’s no secret that locally grown food tastes better too!
The standout difference is the quality, for example, you can really tell the difference in the cuts of meat when we source this locally which gives the possibility of really experimenting with flavours and combinations.
How do you go about menu planning? What’s the process from picking the ingredients to getting them fresh into the kitchen and into dishes?
I always start with the main protein, or for a vegetarian dish, the main vegetable. It’s then coming up with the presentation and ways to express a vision on the plate and hero the main ingredient.
How would you describe the food you create at The Grand, York to someone who’s never experienced your kind of food?
Legacy offers a modern British and Yorkshire-inspired menu and created a menu which is dedicated to local provenance and showcases classic Yorkshire produce with a modern twist.
What’s your favourite flavour combination?
Garlic, ginger and chilli – it’s such a burst of flavour, it never disappoints!
What is the USP of your restaurant?
Legacy at The Grand, York offers a modern British and Yorkshire-inspired menu that is focused on a carefully considered combination of flavours as well as locally sourced, sustainable and seasonal ingredients. The eight-course tasting menu takes guests on a culinary journey alongside an exceptional wine list, crafted by our in-house sommelier, Derek Scaife.
The restaurant itself is an iconic setting, with an expertly designed interior that pays homage to the pioneering spirit of the inspiring engineers and architects of York’s past. The ironwork, original oak panelling and blueprint murals remind us of the legacy left by those who helped shape York’s rich history. Our Grade II listed building oozes individuality and the age of Edwardian England.
Legacy is ultimately a breath of fresh air.
Factbox
Address: Station Rise, York YO1 6GD
Phone: 01904 380038
Website: thegrandyork.co.uk/legacy/
