Hudson's by Craig Atchinson going for gold following reopening

As part of the five-AA-starred, 107-bedroom hotel’s £15m refurbishment, the restaurant is moving to a smaller, refurbished adjacent room, reducing covers from 60 to 28, and instead of offering an à  la carte menu alongside a tasting menu as before, will only offer a seven or 10-course tasting menu.

The restaurant has been closed since 1 June, when the hotel’s Rise restaurant launched â€" a casual, small-plates dining concept â€" and is set to reopen on 22 August.

Hudson’s will be led by head chef Atchinson, who joined the hotel in 2014 from the Talbot hotel in Malton, north Yorkshire, and senior sous chef Craig Rogan, son of L’Enclume chef and restaurateur Simon Rogan. Atchinson wants to turn the venue into a destination restaurant in its own right and to achieve further accolades.

The restaurant will continue to serve modern British cuisine, with dishes such as seasonal vegetables with Tunworth cheese mousse, mushroom soil and wild cress; and sea bass with langoustines, roasted fennel purée, braised fennel, sea herbs and langoustine bisque.

The restaurant’s former space will be turned into an executive lounge.

“The focus is to elevate the restaurant to the next level,” Atchinson told The Caterer. “We achieved three rosettes last year in September, which obviously was an aim of ours and we don’t really want to stop at that, so our aim is more rosettes and getting Michelin involved. To achieve that, we’ve reduced the covers and alleviated the à  la carte menu, giving us that opportunity to focus on a fewer dishes and take them to the next level.”

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