After 24 years on York’s iconic Gillygate, our bistro is marking a milestone that few independent restaurants reach: two decades of seasonal cooking, loyal guests, and a commitment to doing things the right way. As the bistro looks ahead, co-owners Chris Pragnell and Martin Gore have aspirations to get the bistro recognised by the Michelin Guide
A York Favourite Restaurant Since 2002
Run by Chris in the kitchen and Martin leading Front of House, Café No.8 Bistro has quietly become one of York’s most enduring independents. While many restaurants have come and gone, the bistro’s philosophy has remained unchanged: informal fine dining, seasonal ingredients, and a customer‑first approach.
Chris reflects on the journey: “Hospitality in York is far more competitive than it was 24 years ago. Staying open is harder, but we’ve always believed that if you put the customer experience before profit, people will keep coming back. Our pricing sits between a chain restaurant and traditional fine dining, and we keep it as reasonable as possible without ever compromising on quality.”
Everything served at Café No.8 is made from scratch in the small on‑site kitchen, with menus changing regularly to reflect the seasons. This approach keeps the environmental impact low and ensures guests experience something new each time they visit.
A Loyal Following Built on Trust
One of the bistro’s most distinctive traits is its refusal to raise prices during peak occasions.
Chris explains: “We don’t hike prices at Christmas or Valentine’s Day. It might not make business sense to some, but positive experiences lead to returning customers and that’s what matters most.”
It’s a model that has earned the bistro a loyal following of York residents, returning visitors, and tourists who discover it by word of mouth.
A Small Team with Big Heart
Café No.8’s close‑knit team of eight includes Chris’ son, Ian, who has grown into a talented young chef. Recent changes have helped create a better work‑life balance for everyone: the bistro now opens Wednesday–Saturday evenings and Sunday lunchtimes, allowing the team to work sustainably while still offering the dishes guests love.
The bistro has also relaunched its on‑site art exhibitions featuring local artists and expanded its menu to include more options for different dietary preferences.
Martin has seen a shift in what diners are looking for: “More people are choosing meat‑free diets or feel more confident dining out when allergen‑aware options are available. We don’t market ourselves as a specialist dietary‑requirements restaurant, but we can often cater for specific needs if customers let us know in advance.”
A recent example? A gluten‑free Yorkshire pudding made specially for a Sunday Lunch guest: a rarity, and a delight.
Looking Ahead: Michelin Ambitions
With numerous awards already under their belt, Chris and Martin are now aiming for the next milestone: Michelin Guide recognition.
Martin shares: “Being recognised by the Michelin Guide would be the icing on the cake. We’re hopeful that by this time next year we’ll have news to share. We believe we offer something genuinely unique: removing the pretence from fine dining and creating a relaxed experience that feels welcoming to all.”
Visit Café No.8 Bistro
Café No.8 Bistro is open Wednesday–Saturday: 5pm–10pm and Sunday: 12noon-4pm
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