Food & Drink

The Victoria Hotel York

The Victoria Hotel YorkThe Victoria Hotel York, is situated on Heslington Road, just outside the City Walls and within easy walking distance of all the attractions York has to offer. They offer Single, Double and Twin En-Suite accommodation for visitors from outside the area at very reasonable prices and have great food available daily from Tuesday to Sunday. They serve a range of Cask Ales from 'The Old Mill Brewery' including Traditional Bitter, Traditional Mild, Blonde Bombshell, Bullion, Yorkshire Elixer & Porter and regular seasonal ales. The Victoria Hotel is a CAMRA accredited pub and was voted the CAMRA York City Pub of the Season 2010.

At this time of year if you are in York Christmas shopping The Victoria Hotel is the ideal location to have a break from the crowds, a bite to eat and a relaxed pint.

Mark & Tracie Fox extend a warm welcome to all.

Food service times are as follows:-

  • Tuesday to Thursday 12pm-4pm & 5pm-8pm
  • Saturday and Sunday 12pm-5pm

Student menu available 

Opening times are:-

  • Monday - 1pm-11pm
  • Tuesday - Friday 12pm-11pm
  • Saturday - 12pm-12am
  • Sunday - 12pm-10.30pm

Tel. 01904 622295

Fax. 01904 677860

Wharfedale Fine Cheeses

Wharfedale Fine Cheeses was established in 2012. We have a passion for tasting and sharing handmade cheese that has been lovingly made in God's own country, Yorkshire. We also like to bring you artisan cheese from the rest of the UK as well as further afield across Europe. With access to over 1000 cheeses we feel confident that there is something for everyone.

Wharfedale Fine Cheeses

Wharfedale Fine Chesses attend a number of markets and farmers markets in the West Yorkshire region as follows:-

  • Every Friday - Bingley Market 09:30 - 14:30
  • 1st and 3rd Saturday - Shipley Market 09:00 - 16:00
  • 2nd Saturday - Saltaire Produce Market 10:00 – 15:00
  • 4th Saturday - Baildon Farmers Market 09:00 – 13:00
  • 1st Sunday - Skipton Farmers Market 09:00 – 14:00
  • 2nd Sunday - Wetherby Farmers Market 09:00 – 13.00
  • 3rd Sunday – Guiseley Farmers Market 10:00 – 14:00
  • Last Sunday – Chapel Allerton - Leeds 09:30 – 13:30

Wharfedale Fine CheesesWe also arrange cheese tasting events for small to medium sized parties, either in your own home or in a village hall, institute, public house etc. Below are the details for “Soft, Runny &  a little bit Smelly” A cheese club event hosted at The Menstone public house in Menston, Leeds:-

"Following the success of May’s Cheese Club event, it is with pleasure that Wharfedale Fine Cheeses announce the second Cheese Club event at The Menstone this year. Again we shall be holding this event at The Menstone, why, because it’s a great little room, the people that came last time were fantastic, oh and of course, there is a bar!!!! So, after having a Taste of Shepherds Purse, what can we expect from this one, how about, Soft, Runny and a little bit Smelly! As before there will be 10 cheeses for you to try, take a little bit at first, if you like it you can always get some more. 

What will there be, things like Brie De Meaux, Epoisses, St Marcellin, Golden Cenarth, Stinking Bishop to name but a few. "

Candied Sweet Potatoes Recipe

Candied Sweet Potatoes RecipeThere are many versions of candied sweet potatoes, this recipe brushes them with a combination of butter, brown sugar and cinnamon, pops them in the oven to roast until tender. 


4lbs Sweet Potatoes

2 Tbsp Butter

1 cup Brown Sugar, packed

1 tsp Salt

1Tbsp Cinnamon

½ cup Water

Pre-heat oven to 400-degrees


1. Peel and slice potatoes 1-inch thick

2. Rinse potatoes and dry with a tea towel

3. Grease a shallow baking dish; put potatoes in dish

4. Place pan in pre-heated 400-degree oven for 30 minutes

5. In the meantime, in a saucepan melt butter and stir in brown sugar, salt and cinnamon and water

6. Stir mixture until it become a light syrup; remove from heat

7. Pour syrup over the potatoes and roast until tender

There are lots of other Afro-Caribbean recipes in the Afro-Caribbean Food Yorkshire Facebook Group

Pumpkin Seed Brittle

Pumpkin Brittle RecipeAre you wondering what to do with all those seeds from the inside of your Pumpkin? Don't just throw them away, some people think they are the best part!!


1 teaspoon vegetable oil, plus additional for coating

7 ounces hulled pumpkin seeds (these are the green ones)

1/2 teaspoon cayenne pepper

1/2 teaspoon ground cinnamon

1/2 teaspoon kosher salt

1 pound 6 ounces granulated sugar

12 ounces water


(1) Place the oil and seeds into a 10-inch saute pan and set over medium-high heat. Toast the seeds while constantly moving the pan. You will smell their aroma and hear some of them begin to crackle when they are toasted, 4 to 5 minutes. Transfer the seeds to a small mixing bowl, add the cayenne, cinnamon and salt and stir to combine.

(2) Line a half sheet pan with a silicone baking mat.

(3) Place a 3-quart saucier inside a large cast iron skillet. Add the sugar and water to the saucepan, and cook over high heat, stirring occasionally with a wooden spoon, until it comes to a boil. Stop stirring, cover and cook for 3 minutes. Uncover, reduce heat to medium, and cook until the sugar is a light amber color, approximately 25 minutes. Remove from the heat and stir in the pumpkin seed mixture. This will greatly reduce the temperature of the sugar, so work quickly. Once evenly mixed, pour the mixture onto the prepared half sheet pan. Using an oiled spatula, spread thin. You will have to work quickly when pouring out and spreading the mixture in the pan. Cool completely, approximately 30 minutes, and then break into pieces. Store in an airtight container for up to 2 weeks.

Superb Herb batter Toad-In-The-Hole with Beef & Tomato sausages

Superb Herb batter Toad-In-The-Hole with Beef & Tomato sausagesSuperb Herb batter Toad-In-The-Hole with Beef & Tomato sausages


3 large eggs

240 ml whole milk

240 ml all-purpose flour

1/2 Tea Spoon of salt

15 ml chopped fresh parsley

15 ml chopped fresh chives

10 ml chopped fresh sage

10 ml chopped fresh thyme

80 ml clarified butter or 80 ml pan dripping, from a beef roast

8 Hand made Beef & Tomato sausages - (You can buy these on-line here)

Optional - Packed of stuffing mix to make stuffing balls (Mix with boiling water and form into balls)


(1) Fry the sausages gently in a little oil until cooked but don't crisp too much. Set aside

(2) In a medium bowl, whisk eggs to blend. Gradually whisk in milk.

(3) Sift flour and salt into egg mixture and whisk until well blended and smooth.

(4) Whisk in all herbs.

(5) Let the batter stand at room temperature for 30 minutes

(6) While the batter is resting, preheat the oven to 450°F.

(7) Re-whisk the batter before using and transfer to large measuring cup.

(8) Heat an oven proof deep sided bish or cassarole in the oven for 10 to 15 minutes

(9) Pour the drippings or melted butter in.

(10) Return pan to oven for about 6 to 8 minutes.

(11) When the dripping or butter is smoking hot pour in the batter mixture.

(12) Add your sausages gently so they float. (Add your stuffing balls if you are using them)

(13) Bake until puddings are golden and puffy, about 12 to 15 minutes.



English French German Italian Portuguese Russian Spanish