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The Grange Hotel is a Grade II listed, four star hotel, located in the Bootham part of the historic city of York.

A racing theme influences the decoration of the Grange, with paintings on loan from York racecourse.

For those looking for an intimate luxury hotel conveniently located in one of the UK’s finest cities the Grange fits the bill perfectly.

It is a five minute stroll from York Minster, a Gothic masterpiece of a cathedral.

Traditional character and a distinctive charm

The Grange is a grand old townhouse with distinctive character and charm.

bcu GrThe rooms

It has 41 individually designed bedrooms each with a different look and feel.

Our high ceilinged room was comfortable and traditionally decorated with a large, old-style wardrobe and a very comfortable Hypnos bed.

Tea, coffee and biscuits were provided and there was a turndown service available on request – always a nice touch.

Good quality White Company toiletries were in the bathroom – a welcome find when staying away from home.

bcu GrDining at the Grange

The hotel has a cosy, brick-vaulted restaurant, the Ivy Brasserie, with a menu worthy of its two AA Rosettes.

Head Chef Will Nicol, sources his meat, fish and artisan cheese from local suppliers.

Seasonal flavours

Seasonal flavours are celebrated in the frequently-changing menus and specials.

Yorkshire rhubarb, black pudding and monkfish wrapped in cured ham are all popular, while Whitby crab cakes are a year-round staple.

The tartiflette, for example, a traditionally French dish, is made with local charcuterie, British heritage potatoes and French Reblochon cheese.

bcu GrThe table d’hote

We dined from the table d’hote menu, which had a very good selection of fish, meat and vegetarian dishes.

For starters I chose the salmon roulade with beetroot aioli and Ashley the leek’ wild mushrooms and pecorino cheese tart.

Both dishes looked colourful on the plate, were well presented and tasted delicious.

For mains, we both went for the Stone bass, buttered new potatoes, wilted spinach and butter sauce.

The generous portion of fish was sweet and flakey and went well with the vegetable accompaniments.

I don’t usually go for cheese, but on this occasion I made an exception and ordered the Yorkshire cheese with buttery homemade digestives and beetroot chutney.

The cheese was flavoursome and creamy and the biscuits rich and crunchy – a great pairing.

We then enjoyed coffee and petit fours in the relaxing lounge.

bcu GrBreakfast at the Grange

Breakfast, also in the Brasserie, was plentiful and well prepared.

I decided on the full English with all the trimmings and Ashley had the Eggs Florentine.

We also tucked into fresh fruit, cheese and a variety of pastries.

There was certainly enough on offer to fuel the hungriest before a days sight seeing in York.

www.grangehotel.co.uk