Episoder
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After nine weeks of changeable weather, summer dishes and a few surprises, Tommy reflects on some of his podcast highlights.
From trips to the Courtyard Dairy and Cooper King Distillery, to making pizza's with chef Dickie and profiling fabulous British strawberries, this season has been packed with everything you might expect.
We hear some clips from some of Tommy's favourite episodes.
And - it's the moment many of the you have been waiting for - as we announce the winner of our end-of-season giveaway - as TWO Well Seasoned members get their hands on some incredible prizes.
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In Oldstead the team are always ready for surprises. The weather can throw any plan out of the window, so they have to be ready to adapt to whatever is in season. And this week - they're forced to adjust as Dickie discovers that their first apple crop of the year is ready to harvest.
Tommy gives listeners some helpful hints on which apples to use for which recipes, and gives Well Seasoned listeners a delicious Tarte-Tatin recipe too.
Also in the garden, Dickie gives listeners the low-down on Tayberries and there's a bumper crop of Japanese Wineberries too. The pair also go into detail plotting the schedule for the visit of their special competition winner who is set to be announced next week. And - after just seven weeks of ageing - the first Oldstead charcuterie is ready for tasting - but will it be up to scratch?
To subscribe to Well Seasoned visit https://www.tommybanks.co.uk/seasoned. And to contact the show email : [email protected]
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Manglende episoder?
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After the wettest July in memory, Tommy and his colleague Dickie are lamenting the impact the weather has had on their crops - and they're trying to find the positives. While the haul of Meadowsweet and ripe Strawberries are lower than hoped, the tomatoes, root vegetables, and berries are continuing to flourish.
We learn about the role that Meadowsweet plays in Tommy's recipes. And Dickie has his own ideas for how tomato growers can make the most of their bumper haul.
And Tommy is joined by the self proclaimed 'Potato Queen' Poppy O'Toole, to explore her love of the humble spud, how she built her following, and who her ultimate dinner guest would be.
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If the food and drinks menu aren't enough to keep Tommy on his toes, there's also the small matter of breakfast. For guests at The Black Swan and The Abbey Inn, a stay also includes breakfast - and that can mean copious amounts of coffee.
Tommy has his own blend, created with help from specialists Lonton Coffee. But now, he wants to serve that blend in guests rooms, in the form of a coffee pod. But can Lonton Coffee provide pods which are sustainable AND which taste as good as the blend Tommy designed?
Also in this episode - chef Dickie is experimenting with peaches which have grown on the farm for the first time in years. And Tommy sits down to chat with Julius Roberts - a chef-turned-farmer who has embraced the countryside and set up a new life in Dorset. They discuss seasonal produce, the challenge facing farmers, and their favourite breed of pig!
If all that wasn't enough, we're also announcing the latest winner from Tommy's Well Seasoned club.
To sign up to Well Seasoned simply visit www.tommybanks.co.uk/seasoned
Seasoned is a podcast series from What's The Story.
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While Tommy is better known for premium fine dining - he wants his seasonal ethos to extend to fast-food too. So in this episode, he challenges Dickie to a seasonal pizza competition, where both chefs attempt to create a mouth-watering pizza defined by either fresh or preserved ingredients.
While Tommy's effort celebrates fresh vegetables and herbs, Dickie leans on his palace of preserves which combine to make an Oldstead interpretation of The Hawaiian. But which pizza will come out on top?
Elsewhere in the episode - Tommy is in London to meet two chefs who champion sustainable cooking. The team behind Fallow restaurant share their ideas and insights into running a restaurant which dares to cook what many others would throw away.
Seasoned is a podcast series from What's The Story.
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In this episode Tommy reveals the secrets behind his unique drinks selection. Along with his brother James, they visit Cooper King Distillery - who create a range of single-flavour distillates for Tommy and his team to use in their menu's.
Along the way they discover the secrets behind making gin, how the distillery was born, and how whisky is going to shape their future.
Elsewhere - Tommy and Dickie pick some elderflower, and turn it into a delicious champagne.
For more information on Tommy's 'Well Seasoned' club visit www.tommybanks.co.uk/seasoned Seasoned is a podcast series from What's The Story.
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It's that time of year when we're all salivating at the thought of some strawberries and cream. Wimbledon is on TV, and with the sun shining, there's nothing better than some fresh British strawberries. So in this episode Tommy goes on a quest to reveal the many ways they can be served.
From a traditional strawberry trifle, to a dessert made from GREEN strawberries, preserved strawberries, and even strawberries with FISH - this is the place to inspire you to try something different.
And while all that is going on, Dickie is off foraging, to gather some hedgerow plants and weeds for the foragers butter.
Seasoned is a podcast from What's The Story.
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In this episode Tommy hits the road - to pay a visit to his favourite cheese supplier.
Courtyard Dairy are one of the regions biggest cheese shops - specialising in Seasonal cheese. Tommy learns what makes these cheeses unique, what flavour profiles to look for, and the stories behind some of his most-loved cheeses.
Together with Dickie, they get a tour - finding out how this small corner of northern England is set to become a 'Mecca for cheese', and they take a sneak peek at Tommy's own private collection of unique aged Irish cheese which is destined for his restaurants cheeseboard.
Elsewhere in the episode - the farm team are hard at work with over a hundred sheep that need shearing. And it's time to give a prize to our first 'Well Seasoned' winner - who bags a Kasai Grill worth over £1000.
Seasoned is a podcast series from What's The Story.
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It's the start of the second Ashes test at Lords - and Tommy's two favourite pass-times combine - cricket and food!
But tired of lazy cheese and onion sandwiches, Tommy wants to revolutionise the cricket tea. So in this episode he's making a spread of delicious oozy scotch eggs, premium sandwiches and a home-made Battenburg cake.
We also hear how Tommy's first Mangolitza pigs have reached the menu - and he gets his first sight, and taste, of their unique steaks. And we hear more about his exciting new 'Home of Food' Festival, taking place in September.
Seasoned is a podcast series from What's The Story.
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Tommy and his team are BACK for the summer!
And what better way to kick things off than a guide on how to prepare the ultimate barbecue. From choosing the right fuel, to Tommy's tips on what meat to cook, and how to get it perfect, this episode is your guide to making your next barbecue the talk of the town!
We're also visiting Tommy's new pub, The Abbey Inn, and catching up on all the events down at the farm. And chef Dickie is coming up with some unusual recipes for a brand new ingredient...Japanese Knotweed!
Seasoned is a podcast series from What's The Story.
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In the final episode of this season Tommy pays a visit to fellow chef Kenny Atkinson.
Kenny has TWO Michelin starred restaurants, located on the same street in Newcastle. And he embraces big flavours and seasonal ingredients in his menu. So Tommy is here to learn what influences his dishes. He gets a tour of Kenny's newest restaurant, 'Solstice'. And he has a go at creating Kenny's most eye-catching dish, with a take on the Radish.
Elsewhere, Tommy and Kenny discuss chicken crisps, a VERY expensive first meeting, and of course, Kenny's own Seasonal favourites.
Also in this episode - Tommy shares some details about a brand new venture - a food festival that he's hosting at Lords Cricket Ground.
This series is sponsored by True Foods - www.truefoodsltd.com - who make delicious stocks and sauces used in Michelin starred kitchens up and down the country. Listeners to Seasoned can get 10% off their first order by using the code 'Seasoned' on checkout.
For more information on the Black Swan, and to see images from the podcast visit www.tommybanks.co.uk
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When it comes to taste, there's one flavour which Tommy puts above all else - Umami! And there's lots of places to find it. In this episode Tommy reveals the secret to creating delicious blackened food which provides a real flavour hit. From garlic to apple and even beetroot - he's got jars of blackened produce ready to work into the menu.
His guest this week is the host of Great British Menu and a friend of Tommy's - Andi Oliver. But it's the first time she's been up to try Tommy's food in his own restaurant. And she'll be made to work for her supper, preparing some apples and taking a look around the restaurants Palace of Preserves.
After tasting some ingredients Tommy and Andi sit down to talk about her up-coming cook-book, how she got the job to host Great British Menu, and her own food heritage, as well as finding out Andi's favourite seasonal ingredients.
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As the weather continues to improve, Tommy and his team are daring to look forward to their Spring produce. Farm chef Dickie is busy tending to the crop of tomatoes, while there's almost 8,000 onions being planted too.
Over in York - Tommy is welcoming Radio 1 DJ Clara Amfo to his restaurant, Roots. She's there to give a helping hand making their new seasonal 'Cruffins' which are due to go onto the menu. After some hard graft, the dough is ready, and Tommy sits down with Clara to chat about her Ghanaian influences, her appearance on Masterchef, and - of course - her favourite seasonal ingredients.
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At the Black Swan it's not all about the food. To compliment every course and tantalise the taste-buds even more, there's an extensive selection of drinks on offer. And this week it's time to give the pre-dinner arrival drinks menu a freshen up.
Tommy is delighted to welcome Mel Giedroyc up to Yorkshire, and alongside his restaurant manager and booze expert Seamus, they go foraging in their Palace of Preserves, to find some aged spirits from which to build a brand new drink. And Mel has even brought her own ideas, and one or two foggy memories, to give them inspiration.
Back at the farm the trio settle in to mix some cocktails, get a masterclass on some of the more unusual ingredients, and have a proper chat about Great British Bake Off, Mel's food roots, and her upcoming projects.
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It's been a busy week for the team at The Black Swan!
On Monday - Tommy took his head chefs Callum and Will down to Silverstone Racing Circuit, to watch the announcement of the latest Michelin Guide - and they were thrilled to retain a coveted Michelin star for BOTH of Tommy's restaurants.
But, there's soon to be a THIRD venue in the family, and Tommy gives listeners more details about his new gastro-pub. With the opening less than two months away, he's busy compiling the menu along with head chef Charlie. And after months of refinement they've got a burger which they think could be the best ever.
Visiting Oldstead to give it a try is a foodie legend - Dave Myers from the Hairy Bikers. He pays close attention as Charlie walks through the 19 elements of his burger, and puts it all together. But what will the verdict be?
Tommy then sits down with Dave to discuss recipe books, Dave's recent ill-health, seasonal ingredients and MUCH more.
The series sponsor is True Foods - www.truefoodsltd.com - who make delicious stocks and sauces which are used in Michelin starred kitchens up and down the land. And this week - they announced a deal for their products to be sold in Waitrose! Listeners to Seasoned can get 10% off their first order by using the code 'Seasoned' on checkout.
This weeks producer profile is actually the story of Banks Brothers - the canned-wine company which Tommy launched with his brother during the Covid lockdown. Hear how the initiative started, and helped to support the wine-making infrastructure in South Africa, and how canned wine is MUCH better for the environment.
For more information on The Black Swan, and to see images of the burger in this episode, visit www.tommybanks.co.uk
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It's a big day. Once a year, the Michelin Guide announces which restaurants are to be given a coveted Michelin star... and with just hours until the event, Tommy and his head chefs Callum and Will look ahead to what might be in store, and reveal one or two insights of what the Michelin inspectors might be looking for.
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It's another busy week on the farm. After a surprising cold-snap it's all eyes on Spring. But there's one thing on Tommy's mind which he can't shake off - the up-coming release of The Michelin Guide. His two restaurants each have a Michelin star, but that could all change in the coming days, so Tommy sits down with his head chefs to discuss what the impact might be.
Away from the guide, pastry chef Matt Adlard is in Yorkshire, and has offered to lend a hand foraging some delicious wild garlic. The leaves might not be easy to spot, but after a morning searching the lanes which surround the swan, Matt hands over his haul for head chef Callum to transform into a delicious green soup, while Tommy and Matt discuss imposter syndrome, recipe books, and their shared love of asparagus.
And if that wasn't enough, Tommy also has some news for his farm chef Dickie - as it's announced that they're opening another new venue in just a few weeks time!
The series sponsor is True Foods - www.truefoodsltd.com - who make delicious stocks and sauces which are used in Michelin starred kitchens up and down the country. Listeners to Seasoned can get 10% off their first order by using the code 'Seasoned' on checkout.
This weeks producer profile is actually two resources for people who want to find ethically and responsibly farmed meat, and learn more about their meat production. The Ethical Butcher - www.ethicalbutcher.co.uk - has lots of material AND an online shop which Tommy recommends you try out. Whilst R&J Butchers - www.randjyorkshiresfinest.co.uk supply The Black Swan with all the meat they can't produce on the farm.
For more information on The Black Swan, and to see images from the podcast visit www.tommybanks.co.uk
Learn more about your ad choices. Visit megaphone.fm/adchoices
Hosted on Acast. See acast.com/privacy for more information.
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Making a podcast all about seasonal ingredient means celebrating them when they're at their finest. And so this week it's all about rhubarb!
Tommy and his farm chef Dickie take a trip to Leeds to meet their rhubarb supplier - Robert Tomlinson. And they get a special behind-the-scenes view of how their rhubarb if farmed and picked BY HAND before supplied to kitchens around the world.
Back at the farm Dickie has some plans to turn the rhubarb into a drink. And he sets to work concocting a new recipe.
Special guest Jimi Famurewa is also at the farm. He's keen to see what field to fork really means. And he's put to work feeding the farms herd of Dexter cattle, before being treated to a delicious home-made pannacotta flavoured with the cows own straw!
The Series Sponsor is True Foods - www.truefoodsltd.com - who make delicious stocks and sauces which are used in Michelin starred kitchens up and down the country. Listeners can get a 10% discount by using the code 'Seasoned' on check out.
This week's producer profile is less of a producer, and more of a resource : www.GetRawMilk.com is a website which helps you find your nearest supplier of raw milk - which I think is the tastiest way to get your milk.
For more information on The Black Swan, and to see images from the podcast, including all the dishes from the series, visit www.tommybanks.co.uk
Learn more about your ad choices. Visit megaphone.fm/adchoices
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After Danny Jones' visit to the Black Swan last week - Tommy has been thinking about his pork dish. And he wants to make sure the restaurant is letting nothing go to waste. So farm chef Dickie is tasked with making a new product with the left over pork fat to wow guests. And there's even time to visit local butchers Lishmans - to find out how the rest of the pork cuts are being turned into a delicious salami.
The new dish means that changes need to be made to the bread course - a recipe as old as the restaurant itself. Can the team come up with a brand new bread which is fit for the table?
Special guests, and Junior Bake-Off host Ravneet Gill visits Yorkshire to cast her eye over the new bread, and sits down with Tommy for a chat about her own food journey.
The Series Sponsor is True Foods - www.truefoodsltd.com - who make delicious stocks and sauces which are used in Michelin starred kitchens up and down the country. Listeners can get a 10% discount by using the code 'Seasoned' on check out.
This week's producer profile is Florian Poirot - the maker of what Tommy describes as the 'best' macarons you can buy. Visit www.florianpoirot.com to order yours.
For more information on The Black Swan, and to see images from the podcast, including all the dishes from the series, visit www.tommybanks.co.uk
Learn more about your ad choices. Visit megaphone.fm/adchoices
Hosted on Acast. See acast.com/privacy for more information.
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It's an exciting week on the farm. After the launch of the podcast Tommy and his team have been inundated with questions. They've welcomed ten new baby piglets. And the first special guest of the series has made the trip to Yorkshire.
In this episode McFly star and Masterchef finalist Danny Jones is on hand to help move some special-breed pigs, who seem a little reluctant to move. And after some time on the farm, Danny settles in to dinner, and discusses his early food memories, how a band tour to Asia set him on a quest to try more unusual dishes, and he decides on his most treasured seasonal ingredient.
Elsewhere in the episode, Tommy profiles a winter staple on his menu - the turnip. And he gives Danny a few tips to elevate his cooking further. And picks up a couple of new culinary ideas in return.
The series sponsor is True Foods - www.truefoodsltd.com - who make delicious stocks and sauces which are used in Michelin starred kitchens up and down the country. Listeners can get 10% discount by using the code 'Seasoned' on check out.
This week's producer profile is Cooper King Gin - www.cooperkingdistillery.co.uk - who are based near Tommy in North Yorkshire. They make carbon neutral spirits including Tommy's favourite tipple, their herb gin. Everything is bottled and labelled by hand. And if you've not heard of them before, Tommy recommends you give them a try.
For more information on The Black Swan, and to see images from this episode, visit www.tommybanks.co.uk
Learn more about your ad choices. Visit megaphone.fm/adchoices
Hosted on Acast. See acast.com/privacy for more information.
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