Michelin-starred chefs Paul Ainsworth and Tommy Banks launch industry-leading hospitality exchange programme
Michelin-starred chef Tommy Banks announces new North Yorkshire pub with rooms
Tommy Banks: 'Hats off to people who open restaurant after restaurant, it's a serious amount of work'
Tommy Banks, chef owner, The Black Swan at Oldstead
Michelin-starred chef Tommy Banks on his new restaurant Roots
Monkfish with Brassica Tartare by Tommy Banks
1 large monkfish tail
vegetable oil
50g butter
sea salt
100g mature ewe’s milk cheese
(I like Lord of the Hundreds or
Spenwood), to serve
For the onion sauce:
2kg chicken wings
vegetable oil
1kg white onions, finely sliced,
plus 1 white onion, unpeeled
and halved lengthways
200ml Madeira
sea salt
For the brassica tartare:
4 broccoli, cauliflower or
sprout stalks
1 tsp rapeseed oil
sea salt Read more Read more
Roasted Ham with Black Garlic and Onions by Tommy Banks
For the ham:
3kg boneless gammon joint, in butcher’s netting
2 celery sticks, whole
2 white onions, peeled and halved
5 large garlic cloves
1 small bunch thyme
1 bay leaf
½ tsp black peppercorns
½ tsp cloves
For the garlic glaze:
20g garlic cloves, peeled
50g black garlic cloves, peeled
¼ tsp Szechuan pepper
300ml water
90g demerara sugar
100ml cider vinegar
30g dark miso paste
25g clear honey
20ml sherry
25g chicken glace
For the roasted onions:
4 banana shallots
4 young onions
vegetable oil sea salt Read more Read more
Foraged Soup by Tommy Banks
200g wild garlic leaves
50g nettle leaves
50g jack-by-the-hedge
125g butter vegetable oil
300g white onions, diced
400g red-skinned potatoes, rinsed and cut
into 5mm
dice 2 garlic cloves, minced 1
tbsp chopped thyme leaves
700ml chicken stock
100ml whipping cream 1
50g goat’s curd or cheese, crumbled sea salt and freshly ground black pepper
To serve: drizzle of wild garlic oil (page 52) handful of tiny garlic shoots or flowers and wild garlic leaves Read more Read more
Celery Leaf Parfait with Cream Cheese Ice Cream by Tommy Banks
For the ice cream:
7 egg yolks
70g caster sugar
15g glucose
225ml whole milk
100ml whipping cream
130g cream cheese sea salt
For the parfait:
5 egg yolks
60g caster sugar
20g glucose
1 gelatine leaf, soaked in cold water
75ml celery leaf oil
100g cream cheese
100ml whipping cream
For the apple gel:
4 granny smith apples
2g agar-agar
1–2 pinches citric acid
To serve:
25g blanched hazelnuts
25g flaked almonds
25g pumpkin seeds
25g buckwheat vegetable oil sea salt Read more Read more
Great British Menu 2017 chefs - Tommy Banks, North East heat
The Banks family, Matthew Lockwood and the Tommy Banks Group are excited to announce the forthcoming launch of a pub with rooms in North Yorkshire in late Spring.
The new venture, close to their Michelin-starred restaurant The Black Swan, will exhibit the hyper-local, sustainably focused ethos for which the Tommy Banks Group is renowned, with the famous grown and reared produce from the family’s farm in Oldstead taking centre stage.
The coming months will see more details of the pub revealed, including date of launch and location.
Commenting on the new pub in a post via social media, Tommy said: "I am so excited to announce this 26.05.23 - Mark your calendars for the opening of the Abbey Inn, a relaxed country pub with rooms, and our third opening."
Tommy added: "The Abbey Inn is a particularly special place for me as it is where I first started as a Kitchen Porter 20 years ago. So I am very excited to have the chance to return this stunning venue to its former glory. Bookings open next month (head to link in bio to sign up to our newsletter) and hit the comments and we’ll answer any questions you have!"
For now, the team is busy working on a refresh of the historic site, with a state-of-the-art kitchen, relaxed dining room and cosy bar area equipped with roaring fires and a bar stocked with the team’s favourites (including, of course, the Group’s very own Banks Brothers canned wine).
The food-focused pub will include a number of rooms, in addition to dining, and two-night packages will be available for guests to experience the magic of The Black Swan, as well as the pub, as part of their North Yorkshire sojourn.
As ever, The Tommy Banks Group is devoted to employing those passionate about hospitality, sustainability and seasonality.
The new launch comes with a number of job openings within the Group, and Tommy would be thrilled to hear from those interested in joining the team.
You can find more information at www.tommybanks.co.uk/vacancies.
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Michelin-starred chef Tommy Banks announces new North Yorkshire pub with rooms
Michelin-starred chefs Paul Ainsworth and Tommy Banks launch industry-leading hospitality exchange programme
Tommy Banks: 'Hats off to people who open restaurant after restaurant, it's a serious amount of work'
Tommy Banks, chef owner, The Black Swan at Oldstead
Michelin-starred chef Tommy Banks on his new restaurant Roots
Monkfish with Brassica Tartare by Tommy Banks
1 large monkfish tail
vegetable oil
50g butter
sea salt
100g mature ewe’s milk cheese
(I like Lord of the Hundreds or
Spenwood), to serve
For the onion sauce:
2kg chicken wings
vegetable oil
1kg white onions, finely sliced,
plus 1 white onion, unpeeled
and halved lengthways
200ml Madeira
sea salt
For the brassica tartare:
4 broccoli, cauliflower or
sprout stalks
1 tsp rapeseed oil
sea salt Read more Read more
Roasted Ham with Black Garlic and Onions by Tommy Banks
For the ham:
3kg boneless gammon joint, in butcher’s netting
2 celery sticks, whole
2 white onions, peeled and halved
5 large garlic cloves
1 small bunch thyme
1 bay leaf
½ tsp black peppercorns
½ tsp cloves
For the garlic glaze:
20g garlic cloves, peeled
50g black garlic cloves, peeled
¼ tsp Szechuan pepper
300ml water
90g demerara sugar
100ml cider vinegar
30g dark miso paste
25g clear honey
20ml sherry
25g chicken glace
For the roasted onions:
4 banana shallots
4 young onions
vegetable oil sea salt Read more Read more
Foraged Soup by Tommy Banks
200g wild garlic leaves
50g nettle leaves
50g jack-by-the-hedge
125g butter vegetable oil
300g white onions, diced
400g red-skinned potatoes, rinsed and cut
into 5mm
dice 2 garlic cloves, minced 1
tbsp chopped thyme leaves
700ml chicken stock
100ml whipping cream 1
50g goat’s curd or cheese, crumbled sea salt and freshly ground black pepper
To serve: drizzle of wild garlic oil (page 52) handful of tiny garlic shoots or flowers and wild garlic leaves Read more Read more
Celery Leaf Parfait with Cream Cheese Ice Cream by Tommy Banks
For the ice cream:
7 egg yolks
70g caster sugar
15g glucose
225ml whole milk
100ml whipping cream
130g cream cheese sea salt
For the parfait:
5 egg yolks
60g caster sugar
20g glucose
1 gelatine leaf, soaked in cold water
75ml celery leaf oil
100g cream cheese
100ml whipping cream
For the apple gel:
4 granny smith apples
2g agar-agar
1–2 pinches citric acid
To serve:
25g blanched hazelnuts
25g flaked almonds
25g pumpkin seeds
25g buckwheat vegetable oil sea salt Read more Read more
Great British Menu 2017 chefs - Tommy Banks, North East heat
