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fine dining

Legacy is an innovative and sustainably led restaurant that strikes a balance between elegance and extravagance with great northern hospitality at the heart of it. The restaurant’s expertly designed interior, focussing on industrialism and local history, draws comparisons between the legacy of those who came before us and its unique, ever-changing and future legacy.


With a dedication to curating incredible dishes that are centered around locality and seasonality, Head Chef Ahmed Abdalla implements modern cooking methods across all eight courses of the tasting menu. Our exceptional restaurant showcases locally grown and sourced ingredients; taking advantage of the honey which is produced by our very own bees on the roof of The Grand, York. Combined with attentive service, theatre, and an intimate setting, Legacy offers an unforgettable dining experience. 

Sommelier Derek Scaife has carefully chosen wine pairing options to perfectly complement each dish of the tasting menu, allowing guests to experience the maximum impact of both the food and the wine.

Perfect for celebrations and marking special occasions or enjoying a new foodie experience, Legacy is a fine dining restaurant to add to your tick list!


the menu

Legacy’s opening menu is heavily focussed on making the most of the beautiful summer produce from local surroundings. From colourful baby vegetables, tender, locally reared lamb and freshly caught langoustine, Head Chef Ahmed Abdalla has created bursts of flavour, ensuring that each dish is a taste sensation.

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the inspiration

The ironwork, original Edwardian oak panelling and blueprint murals serve as a reminder of the legacy left by those that came before us. Our Grade II listed building and its wealth of industrial history as the former North Eastern Railway headquarters pays homage to the story of Legacy.

With this in mind, we have carefully considered our mark on the planet and our future when considering each decision in the process of bringing Legacy to life; from locally sourced produce to the use of sustainable materials in the restaurant’s interior.


the HEAD chef

Ahmed Abdalla plays a pivotal role in continuing to elevate the hotel’s focus on modern British cuisine. The menu is a collaboration of carefully curated flavours, championing locally sourced ingredients. His fresh and creative flair stems from over 12 years of experience in the food and beverage industry across fine-dining and contemporary cooking establishments.