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Refectory News

Refectory News

Here you can read about our latest news, events and features; showing just what makes Yorkshire a haven for hospitality and a destination of choice for cultured diners and travellers.

Refectory steaks

Refectory steaks

Executive Chef Jason Wardill tells us all about the new steaks on our menu

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Afternoon Tea with Mark Tilling

Mark Tilling afternoon tea

The award-winning pastry chef and UK Chocolate Master joins us to celebrate Easter

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Sunday Lunch

Mother’s Day

Treat mum to Sunday Lunch or afternoon tea this Mother's Day

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Pancake Day recipe

Pancake Day recipe

Whip up a batch of pancakes at home with Martyn Edmonds' recipe.

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Principal York afternoon tea

Winter afternoon tea

Our brand new afternoon tea, showcasing the best of Yorkshire produce

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Valentine's Day Duo of beef

Valentine’s at The Refectory

Treat your loved one to a four course meal this Valentine's

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50% off food in January

Half price food in January

Join us for lunch or dinner in January and receive 50% off your food bill

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Christmas recipes

Christmas Recipes

Make some delicious Christmas treats at home as our chefs share their recipes

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Gingerbread village at The Principal York

Gingerbread village

Find out more about our Pastry Chefs' Christmas creation on display in the Garden Room

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Mark Tilling hot chocolate

Find out more about our new hot chocolate from GBBO champion Mark Tilling

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Christmas afternoon tea at The Principal York

Christmas afternoon tea

Join us throughout December for our seasonal afternoon tea

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GBBO Finals Week: Victoria sponge recipe

Great British Bake Off: The Final

Martyn Edmonds' Victoria sponge recipe

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Raspberry and white chocolate slice

Great British Bake Off: Patisserie Week

Martyn Edmonds' raspberry slice recipe

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Great British Bake Off: Tudor Week

Great British Bake Off: Tudor Week

Martyn Edmonds' recipe for Tudor-style pies

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Great British Bake Off: Dessert Week

Great British Bake Off: Dessert Week

Martyn Edmonds' roulade recipe

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Great British Bake Off: fougasse recipe

Great British Bake Off: Botanical Week

Martyn Edmonds' recipe for fougasse bread

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Great British Bake Off: Pastry Week recipe

Great British Bake Off: Pastry Week

Raspberry and mascarpone Danish pastry recipe

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National Cupcake Week recipe

National Cupcake Week

Get baking to celebrate National Cupcake Week - Martyn Edmonds shares his recipe

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It's Bread Week on the Great British Bake Off and the BBC have given us only a tease of what's to come in tonight's episode. The signature challenge will be 'a sweet dough with a twist' - so this week Pastry Chef Martyn Edmonds is sharing his recipe for soft pretzels. Try finishing with rock salt, or cinnamon sugar with a chocolate sauce. Whatever the challenge turns out to be, we're sure you'll love making these at home - share your photos with us on Twitter, Facebook and Instagram. Soft pretzels Ingredients For the pretzels 360ml warm water 1¼tsp dried yeast or 12.5g fresh yeast 2tbsp soft brown sugar 150g strong flour 450g plain flour For the finishing solution 480ml warm water 2tbsp baking soda Melted butter for brushing Method For the pretzels 1. Dissolve the yeast in 360ml of warm water. Then add the salt and sugar. 2. Put both flours into a bowl and make a well in the centre. 3. Pour in the yeast mixture and combine with your hands. 4. Turn out onto a lightly floured surface and knead until the dough comes together. 5. Put into a large, lightly greased mixing bowl and covered with cling film. Leave to prove in a warm place for 1 hour. 6. Preheat your oven to 230C/210C fan oven/gas mark 5 and grease a large baking tray. 7. Add the baking soda to 480ml of warm water. 8. Split the dough into 8 equal pieces and roll each into a sausage shape. 9. Dip each piece of dough into the water and then shape: form a U shape with the dough, then cross the ends. Cross again and fold the top loop down so that it sits on top of the ends. 10. Bake for 10 minutes or until golden brown. 11. Brush liberally with melted butter and sprinkle with salt or sugar. Great British Bake Off: filled Yorkshire pudding recipe

Great British Bake Off: Batter Week

Martyn Edmonds' recipe for Yorkshire puddings

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Great British Bake Off: pretzel recipe

Great British Bake Off: Bread Week

Martyn Edmonds' recipe for soft pretzels

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Refectory Kitchen & Terrace

Christmas in The Refectory

Find out more about our festive parties, Christmas Lunch and New Year's Eve

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Great British Bake Off - Biscuit Week recipe

Great British Bake Off: Biscuit Week Recipe

Martyn Edmonds' recipe for Viennese Whirls

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Refectory Kitchen & Terrace burger

National Burger Day tips

Group Development Chef Adam Bateman shares his top burger tips

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Recipe for lemon drizzle cake

Great British Bake Off: Cake Week recipe

Martyn Edmonds' recipe for lemon drizzle cake

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New desserts at the Refectory Kitchen & Terrace

Summer desserts

Our Pastry team have designed some brand new desserts for summer

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Afternoon Tea with Mark Tilling

Afternoon Tea Week

Bake Off winner Mark Tilling creates a special dessert for the Garden Room - available from 8-14 August

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Champagne Afternoon Tea offer

Champagne Afternoon Tea Offer

Receive a free glass of champagne in August

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Summer Wine and Dine offer

Summer wine and dine

Order 2 courses at lunchtime or early dinner and receive a free glass of wine

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Yorkshire pakin

Yorkshire parkin recipe

Pastry Chef Martyn Edmonds shares his signature dessert recipe

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York Racecourse

York Race Day Brunches

Join us for brunch in the Refectory and live music in the Chapter House bar every race weekend

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Summer Afternoon Tea served in the Garden Room

Summer Afternoon Tea

Find out what's on our Afternoon Tea menu this summer

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Martyn Edmonds - Pastry Chef at The Royal York Hotel

Meet the Team: Martyn Edmonds

We talk to The Royal York's Pastry Chef

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Sunday Lunch at the Refectory Kitchen & Terrace

Sunday Lunch

Our new Sunday Lunch menu launches on 5 June 2016

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Visit York Awards

The Royal York Hotel scoops two industry awards from Visit York

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Have a butchers

We take a tour of our meat supplier, R&J Family Butchers

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rhubarb

Rhubarb rhubarb rhubarb…and gin

We talk rhubarb gin with Slingsby

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