The Cedar Court Grand Hotel & Spa in York has appointed Craig Atchinson as their new Head Chef. Moving from the Talbot Hotel in Malton, where he worked with TV chef James Martin, Craig will lead the busy kitchen at York’s award-winning hotel.
The Cedar Court Grand Hotel & Spa currently has two restaurants: Hudson’s, which offers familiar dishes redefined with five-star flair, and HQ, known for its high end, fine dining experience. Craig will take the hotel’s restaurants forward, bringing his own distinctive brand of culinary skills and an impressive reputation for impeccable quality with him.
York resident Craig moved to Yorkshire in 2008 following over a decade of working throughout the country, a period which saw him working with some of the country’s brightest and most acclaimed chefs. Craig will be bringing his passion for game and gardening to the city centre hotel and promises exciting menus highlighting local, Yorkshire ingredients from local producers.
Combining classical flavours with wide ranging modern techniques, Craig’s style is Modern British Cuisine with inspiration coming from the seasons and the fruit, vegetables and herbs each one brings.
Craig will be looking to build on his career highlights which include achieving a Michelin ‘rising star’ and 3 rosettes whilst Senior Sous Chef at Cotswold House, retaining three AA rosettes during his tenure at Swinton Park and setting up the kitchen at the Talbot Hotel.
Craig commented: “It is a fantastic challenge to be the Head Chef at The Grand. The hotel has an enviable reputation for its high level of quality throughout, from the welcome to the facilities, so I know what is expected of both me and my team. York is a wonderful city to be working in and I am excited by this opportunity to welcome the people who live here as well as showcasing the finest of Yorkshire food to those visiting from further afield.”
Craig replaces Martin Henley who has taken a similar position at Holdsworth House Hotel near Halifax having been the Head Chef at The Grand since 2011.