Review: Little Vikings try…an 88 Freakshake at No.88 Walmgate

Enormous. Massive. Huuuuuuge. Our toddler had the perfect opportunity to try out all her new words for ‘big’ today during our visit to No.88 Walmgate, the new restaurant at the lovely Hotel Indigo on Walmgate.

No88 Freakshake YorkWe’d been invited along to try out the 88 Freakshake, an incredible pudding that has to be seen – and tasted – to be believed. We’re talking epic amounts of local Yorvale ice cream topped with whipped cream, Reese’s Peanut Butter Cups, KitKats, a fruity sauce and even a smattering of little donuts. It’s all served in an enormous/massive/huuuuuge vintage style glass jar with a long spoon and a straw.

We shared three between four of us, and even then we were defeated. Despite our best attempts, we couldn’t finish them but we really enjoyed ourselves trying. It might not be the dieter’s choice, but it’s really tasty and I don’t think the kids will ever forget the sight – or size – of the Freakshakes as they were brought over to our table. I bet they’ll remember running in circles around Clifford’s Tower and doing endless star jumps on the way home too (the sugar high is not a myth!).

No88 Walmgate Hotel Indigo YorkWe’re looking forward to returning to No88 for a meal soon. The dining room itself is lovely – relaxed and stylish – and the staff couldn’t be friendlier or more helpful. The new menu looks really good, with a focus on simple, tasty, traditional dishes with a local twist, like Yorkshire pea and ham soup, Yorkshire rarebit and slow cooked lamb leg. Even better, kids eat free until 30th September 2016 (one child free with each paying adult) and the children’s menu looks as though it should please even the fussiest eater. Freakshake for pudding – optional!

No.88 Walmgate at Hotel Indigo York, 88-96 Walmgate, York YO1 9TLNo88 –  open daily from 12 noon until 10pm – visit the website

Like this article?

Share on facebook
Share on Facebook
Share on twitter
Share on Twitter


The best of York and beyond for families, Straight to your inbox every week.

Subscribe now