The culinary director of The Grand York has set out his ambition for his restaurant - Legacy - to become one of the UK's leading fine dining destinations.

Award-winning Kevin Bonello, who previously held a Michelin star at de Mondion in his native Malta, joined The Grand in 2023.

Leading the Legacy team since the ‘Evolution through the Eras’ menu, which launched in June 2024, he will now unveil his new concept for the restaurant, going live from November 4.

At its heart is a celebration of ingredients that Bonello will showcase using techniques he has acquired throughout his career.

The new menu centres on 'Three Seasons' - placing provenance and the story behind every dish firmly centre stage.

The restaurant will feature ingredients foraged from his own village on the outskirts of York, utensils and wooden cutlery rests he has hand-carved from scratch, hand-painted murals by former restaurant employee and local artist Lily Roberts and table furniture, including a bespoke, handcrafted cheese trolley made by York woodworker Ollie Abell.

The new dining experience will also be set against a backdrop of fermentation cupboards.

'Legacy’s new future is one that allows the ingredients shine,' says Kevin.

'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, adds: '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 first-hand. This is formal dining done in an informal way. It’s inviting, innovative and full of his personality.'

The carefully curated Three Seasons menus will change by ingredient and local seasonality, rather than being led by trends.

Every ingredient is anchored in Yorkshire provenance, telling a story of place, whether that be local farmers, producers, fishers or the hotel’s own rooftop beehives.

From November, Game & Wild is celebrated. February's focus is Foraged & Roots, and June's is Fish & Harvest.