William & Victoria is closing throughout February for a refurbishment, due to open at the beginning of March. This work has been planned since we purchased the premises two years ago mainly to update the infrastructure of the building which is very old and in need of some TLC: New rewiring, new kitchens, new toilets, refreshed decor downstairs whilst keeping in character of the existing wine bar. The internal staircase between the upstairs restaurant and downstairs wine bar is being opened up to customers to create a better flow and buzz between the two floors, so in effect we become one entity.
We are creating a couple of extra bar areas so that more customers can enjoy a glass of wine or champagne and some ‘bar tapas’ as well as the full dining experience. It will be possible to have a drink downstairs before going to the more spacious upstairs and vice versa. The ‘upstairs’ is going to echo the wine bar in decor and (to a handful of customers’ horror) we are losing the white table cloths.
The essence of William & Victoria is still good quality British food with the emphasis on Yorkshire produce served in a relaxed and welcoming atmosphere. The core favourite dishes such as Slow roast lamb Henry, Belly pork with crackling and apple sauce, Devilled lamb kidneys, Sticky toffee pudding and even our Chicken tikka has secured it’s place firmly on the main menu. Customers can expect more specials to include seasonal and local produce such as the Harewood Estate venison, Whitby crab, Yorkshire forced rhubarb, Sandhutton asparagus etc. and there will be more blackboards adorning the walls upstairs (like they did 10 years ago!).
Twenty years ago we had a tapas menu, this is being reintroduced and updated, some regulars would argue it never went away as we have always been flexible in serving some dishes at the bar. Those ‘in the know’ still ask for deep fried scampi, devilled lambs kidneys, hot sliced chorizo and tempura kings prawns (and more) to enjoy at the bar normally to accompany a fine bottle of wine. Our team of chefs have a wealth of knowledge of other cuisines and we will be drawing on this experience to offer some twists to add interest to our weekly specials menu.
Our ever popular Early Bird menu (two courses £12.95) and Two course £10 lunch menus are staying as we think it is important to offer good value options alongside the regular menu.
Last but not least, we are remaining true to our heritage of the first wine bar to open in Harrogate in the 1970s. A huge emphasis is still on our wine and champagne offerings and we have a well considered wine list and many different wines by the glass. We deal with several wine and Champagne merchants so keep up to date with latest trends and have some superb wines on our list. We may add a couple of house cocktails to the list, but you’ll just have to wait and see!
The main thing that won’t be changing is the face of W&V, David Straker. After almost 25 years as front of house in the wine bar, he will be spending time both upstairs and down ensuring that things are running smoothly and backed by our regular team of hardworking and loyal employees.
We hope you will come and see us in March!