Seasoned

EPISODE 10 – Kenny Atkinson & A Radish

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.

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.

For more information on The Black Swan visit www.tommybanks.co.uk

 

EPISODE 9 – Andi Oliver & Black Apples

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.

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.

For more information on The Black Swan visit www.tommybanks.co.uk

 

EPISODE 8 – Clara Amfo & Cruffins

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.

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.

For more information on The Black Swan visit www.tommybanks.co.uk

 

EPISODE 7 – Mel Giedroyc & Cocktails

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.

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.

For more information on The Black Swan visit www.tommybanks.co.uk

 

EPISODE 6 – Dave Myers & The Byland Burger

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

 

EPISODE 5 – Matt Adlard & Wild Garlic

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

 

EPISODE 4 – Jimi Famurewa & Rhubarb

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

 

EPISODE 3 – Ravneet Gill & Bread

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

 

EPISODE 2 – Danny Jones & Pork

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

 

EPISODE 1 – Welcome to the Black Swan

In this first episode of ‘Seasoned’, chef Tommy Banks gives us a tour of his farm and restaurant, The Black Swan, in the Yorkshire village of Oldstead.

We find out how seasonal produce is at the heart of everything he cooks. And how the winter months mean that Tommy and his chefs need to be creative when it comes to compiling their menu.

This weeks ingredient profile is the Jerusalem Artichoke, and Tommy gives listeners a few tips on how to prepare it, and serve it.

And chef Dickie works up a more unusual dish, turning the artichoke into a delicious fudge.

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 Courtyard Dairy – www.thecourtyarddairy.co.uk – where Tommy sources all of his British cheese. As a small business they support local farmers and small cheese producers, and their range of cheeses are all available online.

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