We already knew they were there – now we have the full delicious details.

We revealed on May 6 that three York restaurants were to be named among Britain’s best.

Now small plates specialist Skosh, French-British bistro Le Cochon Aveugle, and Tommy Banks’ Roots York have been officially named in the top 100 in the Estrella Damm National Restaurant Awards 2019.

The awards are voted for by an academy of over 200 chefs, restaurateurs and food critics – so it’s a true accolade. Congrats all!

Skosh

Neil Bentinck of Skosh. Photograph: Karen Turner

Location: Micklegate, York
Position in the Top 100: 40
What the judges said:

  • Chef-patron Neil Bentinck sends out a procession of small plates that deftly mix influences from Britain, Europe and Asia, especially Japan.

    It’s an ambitious approach that has been gleefully embraced by locals and visitors, after rave reviews from national critics, helping to turn Micklegate into a food and drink hotspot in the walled city.

Roots

Heavenly food… Photograph: Roots York on Facebook
Location: Marygate, York
Position in the Top 100: 42
What the judges said:

  • Roots is the city slicker equivalent to the country gent that is The Black Swan at Oldstead, chef Tommy Banks and family’s hugely popular North Yorkshire restaurant [and number 29 in the list], and retains all the charm of its older sibling but in a more modern setting.

    Coming from a farming background, Banks has created a menu at Roots that uses an abundance of interesting produce.

Le Cochon Aveugle

Photograph: Le Cochon Aveugle / National Restaurant Awards
Location: Walmgate, York
Position in the Top 100: 95
What the judges said:

  • There’s no menu online at Le Cochon Aveugle. In fact there’s no peeking at the menu when you get there either because there isn’t one. Instead, chef-patron Josh Overington serves a four- or eight-course ‘blind’ tasting menu (Cochon Aveugle is French for ‘blind pig’) with guests discovering what they are eating when the dishes arrive.

    It’s a brave and slightly mischievous idea, which adds drama to the dining experience and allows the restaurant to adapt dishes to the seasons and which ingredients look good on a particular day.