A York steakhouse is launching its first Sunday roast as the owner marks his journey from pot washer to restaurant owner.
Radek Bak, who has spent over 20 years in the hospitality industry, began his career in the most humble of roles before working his way up through some of York’s well-known kitchens.
For the last three years he has run the Corner Grill House on King Street.
After qualifying as a chef at York College, Radek gained valuable experience at establishments including Brigantes Brasserie on Micklegate, Loch Fyne on Fossgate (now Marzano), and prestigious hotels such as The Royal York Hotel (now The Milner) and The Grange Hotel (now Pearly Cow).
Radek’s journey as a restaurant owner began 12 years ago in one of York’s smallest premises on Walmgate. What started as a breakfast and lunch spot quickly grew, evolving into a full evening dining experience within just six months.
“That first restaurant will always stay in my heart,” says Radek. “It’s where everything began. But as demand grew, we knew we had to take the next step.”
That next step came three years ago with a move to a larger venue on King Street, allowing the business to expand and refine its offering.
Today, Corner Grill House has built a strong reputation for its dining experience. The restaurant serves 100% Yorkshire beef, sourced from R&J Butcheries in Ripon and expertly salt-aged to enhance flavour and tenderness.
The menu is complemented by fresh seafood from York fishmonger F.R. Fowler & Son, locally sourced produce, and a carefully selected wine list from Enotria.
“We believe in quality above quantity,” Radek said. “That’s always been at the heart of what we do.”
As part of its continued evolution, the restaurant has just launched its first-ever Sunday roast, featuring dishes such as 60-day salt-aged sirloin and loin of pork with all the traditional trimmings.
Corner Grill House also continues to offer a fixed-price menu, with two courses available for £28 and three for £36.
Looking ahead, Radek sees even greater potential in the current venue, which can accommodate up to 60 diners and host private events.
“I’d like to thank all our suppliers and our team for their hard work and dedication,” Radek adds. “They make it possible for us to serve the quality we’re proud of every day.”
