'Fine dining celebrating Yorkshire's natural larder' - here's what we thought of new menu at Hotel Victoria, Robin Hood's Bay
A hotel which was a central location for an Oscar-winning movie has just launched its autumn / winter seasonal menu – and we were lucky enough to be invited along for a taste test!
Hotel Victoria (formerly known as Victoria Hotel) is a landmark Victorian hotel built in 1897.
In 2018, the hotel was a central location for period movie, Phantom Thread, starring Sir Daniel Day Lewis.
The hotel’s interiors, exteriors and restaurant were all part of the film, which also featured staff as extras.
Acquired by businessman Andrew Long in November 2023, the hotel is the latest addition to his expanding Loxley Collection hotel portfolio.
Since the acquisition, The Hotel Victoria has undergone a significant programme of refurbishments to its suites, dining and entertainment spaces, as well as a branding refresh which has seen the renaming of the hotel, it’s dining and entertainment spaces.
It recently launched its new autumn and winter menu which was enjoyed by more than 50 Captain’s Club members at a special preview evening, celebrating the rich flavours of Yorkshire and showcasing the best of local seasonal produce.
Apart from the quality of the food, the first thing which really hits home is the breath-taking views of the Yorkshire coast, offering panoramic views of the Bay which looked even more stunning in the evening sunset.
Guests were treated to a glass of fizz on arrival before embarking on a seven-course culinary journey based around the Osborne’s Restaurant menu, offering an exciting preview of some of Head Chef Ryan Osborne’s latest creations.
My wife Emma and I were delighted to be invited to the taster evening, which featured a range of seven mini plates showcasing the new menu – starting with a carpaccio of lightly cured lamb in a spiced winter squash puree which left a lovely aftertaste.
My personal favourite was a vegan dish – caramelised Roscoff onion and poached fig tartlet with whipped goat’s curd and heather honey mousse, with beetroot and fennel seed tuille – the combination of flavours and textures was beautiful and I wouldn’t hesitate to order this from the main menu when we are next over at Hotel Victoria.
Another real treat for the taste buds was the ale braised daube of Yorkshire beef, which just melted in the mouth, served with horseradish mash, Pinot Noir juices and parsnip crisps.
And for the sweet-toothed, the duo of desserts featured a caramelised rice pudding with mulled spiced poached pear; and steamed clementine, heather honey and fig cake (the latter again one I wouldn’t hesitate to order from the new menu, the flavour of the honey standing out as the star performer).
I’d recommend making an occasion of it, parking up at the top of the village, having a trundle around the lovely cafes / pubs and businesses in the quaint seaside village, a walk along the beach, tides permitting, and back up the steep hill to work up an appetite for an evening meal.
I met Head Chef Ryan Osborne, who has been working in the kitchens at Hotel Victoria for four years, after the event.
The hotel was awarded an AA Rosette under his stewardship last year.
Ryan draws inspiration from the region around him, combining seasonal ingredients and modern techniques with the familiar flavours of traditional British cooking.
He is a keen supporter of using locally-sourced suppliers such as Radford's and Hodgson's, with the delicious heather honey coming from hives on the North York Moors near RAF Fylingdales.
"Because of where we are between the land and the sea, we always turn to what's based locally and that's a big thing for me.
"A lot of people nowadays like to know where it's from," he said.
"It's everything about Yorkshire for me, I'm biased, but we have some of the best produce and we're very lucky to live where we live.
"Seafood and shellfish naturally feature strongly on the menu, with ingredients such as Whitby crab, North Sea fish and locally-sourced mussels and oysters reflecting our coastal surroundings.”
Guests were treated to live music on the evening by tenor sax and double bass duo Low Tiders – Teddy Blockley, 15 and his 12-year-old brother Lucian who played a set of jazz favourites including My Baby Just Cares For Me, Autumn Leaves and The Bare Necessities.