Tommy Banks

Tommy heads the kitchen at The Black Swan at Oldstead, which he and his family have owned and run for
the past 10 years. They have lived and farmed around Oldstead for many generations; it’s very much their
creation, and very much Tommy’s passion. With his farming background naturally he wanted to grow his
own produce in Oldstead, so over the past 3 years a 2 acre kitchen garden has taken shape in the feld next to
the restaurant. Both kitchen and front of house are now very closely involved in the incredibly short journey
from feld to plate.

Tommy has achieved great attention and national recognition. At the age of twenty-four, he became the
youngest Michelin-starred chef in Britain when The Black Swan retained its star in September 2013. The
Black Swan also gained a 4th AA Rosette in January 2016, making it unique as the only restaurant in North
Yorkshire to hold a Michelin Star and 4 AA Rosettes. Tommy competed on Great British Menu in October
2016 and June 2017, with both his Mackerel fsh dish (in 2016) and his Turbot, Strawberries & Cream fsh
dish (in 2017) making it through to the Banquet.

In October 2017 The Black Swan Oldstead was named the world’s best rated restaurant, by the
annual TripAdvisor Awards.

The Black Swan Oldstead ranked no.20 in the Restaurant Awards Estrella Top 100 restaurants in the
country in June 2018.

Tommy Banks’ debut book ‘Roots’ was published by The Orion Publishing Group on 5th April 2018.

Tommy and The Banks family opened their second restaurant ‘Roots’ in York in the Autumn of
2018. A sharing plate restaurant, it works around three seasons; The Preservation Season, The Hunger Gap and The Time of Abundance. With these the dishes change as the availability of ingredients come and go.