Fine Dining Rooted In Place

Michelin-Experienced Chef Unveils a New Three-Season Dining Concept at The Grand, York

Michelin-experienced chef Kevin Bonello is preparing to usher in a new chapter for Legacy, the fine-dining restaurant at The Grand, York, with a concept that puts Yorkshire produce, craftsmanship and seasonality firmly at the centre of the experience.

Bonello, Culinary Director at The Grand since 2023, previously held a Michelin star at de Mondion in his native Malta. He has been leading Legacy since the launch of its Evolution through the Eras menu in June 2024 and will introduce the restaurant’s new concept from 4 November.

At the heart of the change is what Bonello describes as a deeper connection between ingredient, place and guest. The new menu will be structured around three seasonal chapters — Game & Wild from November, Foraged & Roots from February, and Fish & Harvest from June.

Rather than following culinary trends, the menus will evolve according to the availability and character of ingredients. Yorkshire farmers, producers and fishers will play an important role, while honey from The Grand’s own rooftop beehives and ingredients foraged near Bonello’s village outside York will further strengthen the restaurant’s connection to its surroundings.

Highlights

Kevin Bonello has more than 30 years of hospitality experience.
He previously held a Michelin star at de Mondion in Malta.
He joined The Grand, York, in 2023 as Culinary Director.
Legacy’s new concept launches on 4 November.
The restaurant will operate around three seasonal chapters.
Game & Wild begins in November.
Foraged & Roots follows from February.
Fish & Harvest begins from June.
Ingredients will be chosen according to seasonality and provenance rather than trends.
Produce will come from Yorkshire farmers, fishers and producers.
Some ingredients will be foraged near Bonello’s own village outside York.
The Grand’s rooftop beehives will also contribute ingredients.
Bonello has personally made wooden utensils and cutlery rests.
Local artist Lily Roberts has created hand-painted murals.
York craftsman Ollie Abell created a bespoke cheese trolley.
Fermentation cupboards will become a visible part of the restaurant experience.
Bonello describes his culinary style as “proud, bold and precise.”
His cooking carries influences from his Maltese heritage.
His career includes experience connected with Gordon Ramsay, Marco Pierre White and Éric Fréchon.
York welcomed 8.88 million visitors in 2025, with food and drink accounting for 27% of visitor spending.

Food With A Sense Of Place

The chef’s vision extends well beyond the plate.

Bonello has personally carved wooden utensils and cutlery rests for the restaurant, while local craftsmanship is being incorporated throughout the dining room. Former Legacy employee and artist Lily Roberts has created hand-painted murals, and York-based woodworker Ollie Abell has produced a bespoke handcrafted cheese trolley.

Fermentation cupboards will also form part of the restaurant environment, bringing some of the processes behind the cooking into view and allowing guests to experience more of the journey from raw ingredient to finished dish.

For Bonello, the transformation is about stripping away distraction and giving both food and hospitality greater prominence.

“Legacy’s new future is one that allows the ingredients to shine,” he said. “The only thing taking centre stage in our restaurant is the food and the guest experience.”

He describes the concept as a personal “food love story”, developed after years of international travel but ultimately inspired by the landscape and ingredients close to his own home.

“I’ve travelled all over the world in my career but found the inspiration I was looking for in my very own village,” he said.

Yorkshire At The Table

The Grand believes the restaurant can also contribute to York’s growing reputation as a food destination.

According to Visit York’s 2025 STEAM report, the city welcomed 8.88 million visitors during 2025, generating £2.08 billion for the local economy. Food and drink accounted for 27 per cent of visitor expenditure, demonstrating the increasingly important role hospitality plays within York’s tourism economy.

Adam Dyke, General Manager at The Grand, York, said the new Legacy would bring together Bonello’s personality, creativity and interpretation of the region.

“This is a new Legacy and this is Yorkshire served in a way that has never been done before,” Dyke said. “This is formal dining done in an informal way. It’s inviting, innovative and full of his personality.”

Three Decades In The Kitchen

Bonello brings more than 30 years of hospitality experience to the project.

Before moving to York, he spent 21 years with Malta’s Xara Collection, eventually serving as Culinary Director. During his tenure, he and his team earned a Michelin star at de Mondion.

His culinary style, which he describes as “proud, bold and precise”, draws heavily on his Maltese heritage and the