A York restaurateur has launched a major shake-up of his venue’s seasonal calendar, pivoting to high-profile, experience-led events to counteract shifting customer habits in the hospitality industry.
Ben Williams, owner of The Old Liquor Store, has unveiled a packed summer schedule designed to offer social, value-driven experiences beyond traditional standard dining. Located within the historic former Terry’s Chocolate Orange Factory at The Chocolate Works on Bishopthorpe Road, the restaurant is capitalising on its close proximity to York Racecourse to capture additional evening footfall from racegoers looking to continue their day beyond the track.
Central to the new strategy is a dedicated post-races entertainment concept named “The Final Furlong.” The evenings will feature live DJs, bespoke menus, and specialised drinks packages, running immediately after major race meetings including the John Smith’s Cup on 10 and 11 July, and the Sky Bet Ebor Festival from 19th to 22nd August.
Alongside race day trading, the venue is introducing an experimental monthly tasting menu series. This kicks off on 25th June with a plant-based night celebrating nostalgic British classics, featuring playful interpretations like a “chippy tea at home” made with nori and tofu fingers, and a “curry night” showcasing chickpea Rogan Josh and fermented black garlic rice. July’s tasting menu will focus on reimagined 1980s party food to celebrate the restaurant’s third anniversary, while the August Bank Holiday weekend will host an expanded three-day Beer Festival featuring live music, street food, and pints starting from £5.
The independent restaurant will also introduce a fixed Steak Night every Thursday starting 4th June, sourcing premium cuts from R&J Butchers, alongside its established Wednesday Burger and Quiz nights. Additionally, the venue has confirmed it will screen the upcoming England World Cup fixtures on 17th, 23rd, and 27th June to provide a more relaxed alternative to traditional sports bars.
“There’s a shift in the way people dine out and we want to stay ahead of the curve. People are looking for more than just a meal now – they want an experience, something social, memorable and good value. These events are about giving people more reasons to come together, try something different and keep supporting local hospitality businesses.”
