More than 50 Captain’s Club members enjoyed an exclusive first taste of Hotel Victoria’s new Autumn Winter menu at a special preview evening in Robin Hood’s Bay, celebrating the rich flavours of Yorkshire and the very best of seasonal produce.
To mark the launch, guests were treated to a glass of fizz on arrival at the Hotel Victoria, before embarking on a seven-course culinary journey based around the Osborne’s Restaurant menu, offering an exciting preview of some of Head Chef Ryan Osborne’s latest creations.
Adding to the atmosphere on the evening was live jazz from The Low Tiders, the brother duo from nearby Ravenscar. Fifteen-year-old Teddy Blockley alongside his 12-year-old brother Lucian treated guests to a set of jazz favourites including My Baby Just Cares For Me, Autumn Leaves and The Bare Necessities.
Ryan and his team served a selection of dishes including lamb carpaccio, Whitby crab tortellini, whipped goats cheese and honey mini tartlets with poached fig and beetroot tuile, Surf and Snout pork belly and braised daube of beef with horseradish mashed potato, while desserts included caramelised rice pudding with poached pear, steamed fig, clementine and honey cake.
The new menu, which launches on 9th October, reflects the creative approach of Ryan Osborne, an award-winning chef with more than 26 years’ experience and a passion for championing Yorkshire’s finest produce. Ryan joined Hotel Victoria in 2022 and in May 2026 the hotel was awarded an AA Rosette under his stewardship.
Living in Whitby with his young family, Ryan draws inspiration from the region around him, combining seasonal ingredients and modern techniques with the familiar flavours of traditional British cooking.
Speaking about the new menu, Ryan Osborne said:
“Being in Robin Hood’s Bay gives us a fantastic connection to some of the finest ingredients the county has to offer. Seafood and shellfish naturally feature strongly on the menu, with ingredients such as Whitby crab, North Sea fish and locally sourced mussels and oysters reflecting our coastal surroundings.
“But it’s not just about what comes from the sea. We’re surrounded by incredible Yorkshire producers, from local meats and cheeses to ingredients such as Yorkshire ale and heather honey. I genuinely believe Yorkshire has some of the best ingredients in the UK, and it’s important to me that our food celebrates that.
“The preview night was a great opportunity to share some of the new dishes and it was fantastic to see people enjoying the food, talking about the flavours and getting excited about what’s coming to our restaurant this season.”
The Autumn Winter menu features new additions such as the luxury North Sea fish and shellfish stargaze pie, combining scallops, hake, mussels, haddock, shell-on crevette and samphire in a tarragon and citrus velouté, served with Dale End Cheddar mashed potato and a winter herb crumb.
Vegetarian and vegan diners are also catered for with dishes including a heritage tomato, mixed bean, artichoke and Scarborough fair herb cassoulet, served with charred sourdough, roast garlic and saffron ‘aioli’, vegan ‘Sheese’ and chilli oil.
For those with a sweet tooth, the vegan dark chocolate and almond brownie, served with mulled cherries, candied walnuts and winter berry sorbet, provides an indulgent finale.
The hotel’s popular signature dishes will remain on the menu including the seafood platter, with cod goujons, whitebait, salt and pepper squid, tarragon cream-steamed moules, prawn cocktail, oysters, ‘hot smoked’ salmon, shellfish crackers, squid ink aioli and tartare sauce and the 8–10oz North Sea haddock in champagne batter, served with hand-cut chips, minted mushy peas, tartare sauce and lemon.
Ryan is supported by the recently appointed Sous Chef, Tye Micklewright, who has previously worked alongside him at The Star in the Harbour and Raithwaite Estate, and now plays a key role in leading the kitchen team when Ryan is away. Tye’s daughter, Giselle Micklewright, is following in her father’s footsteps having recently being promoted to Junior Sous Chef.
The Captain’s Club preview event is part of the hotel’s commitment to the community. The exclusive scheme is free to join for local residents, and gives members 10% off their total bill, all year round, including dining, drinks, overnight stays and business meetings. Members can also enjoy the same discounts at Hotel Victoria’s sister hotels within the Loxley Collection, including the White Hart Hotel in Lincoln and Hotel Polurrian on the Cornish coast.
The preview event also marked the start of a series of themed Thursday evenings at Hotel Victoria, with guests able to enjoy a three-course dinner with a changing selection of themes throughout the season such as Mexican night on 26th November.
The Hotel Victoria is located at Station Rd, Robin Hood’s Bay, Whitby YO22 4RL.
Osborne’s Restaurant and Lounge Bar offers an extensive menu of British and Mediterranean seasonally inspired cuisine, afternoon tea, Sunday lunches and a wide selection of fine wines, local ales, and expertly crafted cocktails – https://victoriarhb.com/osbornes-restaurant
The Loxley Pub offers a classic Yorkshire pub atmosphere serving a menu of hearty dishes and small plates – https://victoriarhb.com/the-loxley-pub
Details about the benefits of the Captain’s Club membership scheme can be found at https://victoriarhb.com/loyalty-vic
You can find more information about the hotel at https://victoriarhb.com/
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