The Head Chef at Hudson's restaurant at The Grand Hotel & Spa is Craig Atchison; an adopted local who moved to Yorkshire in 2008 having previously spent 12 years working throughout the UK with some of the country’s brightest chefs. Whilst being respectful of his surrounding’s illustrious past, Craig’s style is Modern British Cuisine which includes a wide range of modern techniques and classical flavour pairing. The menu is seasonal, taking inspiration from the fruit, vegetable and herbs that are grown in the surrounding areas. As Yorkshire’s only 5-star hotel, The Grand Hotel & Spa is synonymous with luxury and the finer things in life. Within view of the York walls and set in the Edwardian splendour of the former headquarters of the North Eastern Railway Company, The Grand is firmly rooted in the city’s rich history. At the heart of The Grand is the three AA rosette Hudson’s restaurant, named after the ‘railway king’ George Hudson who ensured that York was not left at the station as George Stephenson revolutionised transportation and industrial England.