Restaurant unveils champagne terrace and oyster bar for alfresco dining

The Old Liquor Store restaurant in York, which opened in July 2023 in the Grade II listed former Terry’s Chocolate Factory, has expanded with the addition of a 40-cover outdoor terrace.

It provides additional seating with a mix of dining furniture and sofas so people can enjoy fine dining or drinks and snacks in the outdoor haven.

The menu features oysters with a variety of dressings such as nduja crumb to spicy margarita ice, hot honey, parmesan and chilli buns with whipped ricotta, homemade antipasti sausage rolls and doppo malto glazed fennel sausages.

Cocktails including a French martini, blood orange paloma and cosmo are available, as well as a champagne cream tea consisting of freshly baked scones, jam and cream served with a glass of champagne.

The Italian influenced Old Liquor Store first opened following a £350,000 refurbishment and offers a fusion of contemporary small plates and sharing platters along with breakfast, lunch, dinner and Sunday roasts.

It is led by Ben Williams, who started his career in prison service hospitality on a graduate training scheme devising operational procedure manuals for prisoner food and shopping.

Having acquired the Rose and Crown in Sutton-on-the-Forest at the age of 21, he transformed the business into a fine dining gastro pub, achieving an accolade from Michelin and two AA Rosettes, before relocating to London.

He said: “The Old Liquor Store was more than two years in the making, but I’m thrilled with what the team has achieved so far.

“It’s been an honour to bring back to life such an iconic building which lends itself perfectly to providing an inviting backdrop where people can relax and enjoy fine food.

“The addition of our outdoor terrace adds a new dimension to the restaurant and we’re looking forward to welcoming local residents, tourists and racegoers.”

The kitchen is headed by local chef, Matt Leivers, who has over 10-years’ experience in Michelin-accredited restaurants.

His focus is on using Yorkshire seasonal produce to create Italian-inspired cuisine, a modern take on classic tapas and sharing plates.

He is joined by sous chef, Jack Wheatley. This venture marks the fifth kitchen they have worked in as a team over the last 10 years.