The Black Swan at Oldstead

@TommyBanks8's Michelin-starred, 4 AA rosette restaurant with rooms in the #NorthYorkMoors. Growing the menu on our farm. Sister restaurant @RootsYork

[Sky News Politics @SkyNewsPolitics]

Michelin-starred chef and pub owner Tommy Banks tells Sky's @DarrenMcCaffrey that the "biggest lever the government could pull" to help the hospitality industry would be to lower VAT rates for businesses in the sector.

🔗 https://t.co/6ktEU96esf

📺 Sky 501

[The Black Swan at Oldstead @BlkSwanOldstead]

Featuring three cuts of our grass-fed Herdwick Texel hogget: pan-roasted loin glazed with a herb gastrique, braised shoulder with fresh lovage and mint, and crisp lamb breast served tableside in our lamb sauce infused with preserved wild garlic and a hogget fat hollandaise.

[The Black Swan at Oldstead @BlkSwanOldstead]

The finale of our tasting menu: petit fours of slow-cooked Crapaudine beetroot with sweet cicely sherbet, blackcurrant leaf miso fudge, and chicory biscuit with yoghurt whey caramel.

[The Black Swan at Oldstead @BlkSwanOldstead]

The Sadie Family ‘Treinspoor’, Swartland 2017
From Eben Sadie’s Old Vines Range (Die Ouwingerdreeks), the Treinspoor explores the potential of very old, gnarly bush vines of Tinta Barroca in the Swartland.

[The Black Swan at Oldstead @BlkSwanOldstead]

A celebration of peak-season Oldstead tomatoes, featuring four homegrown varieties. Fresh tomato in consommé with smoked tomato tartare, gooseberries, pancetta, blackened tomato syrup, fermented chilli, herbs, garlic capers & fennel pollen.

[CODE @CODEHospitality]

Scallops & Cornish turbot are officially off the table at @BlkSwanOldstead. @TommyBanks8, Callum Leslie & Alice Power have announced a menu more closely drawn from the local landscape & livestock from the Banks’ family farm. Let us know your news: https://t.co/GgQ8mFIonb

[The Caterer @Caterertweets]

10 finalists in the running for National Chef of the Year 2026

@Craft_Guild @callumlesliech1 @BlkSwanOldstead @CarlCleghorn @AHRestaurants @margatechef @BuoyandOyster @Danny94young @thetorridon @jethrolawrence @apetitouk @lemanoir @ruth0310

➡️ https://t.co/gzylwiR3p0
https://t.co/gzylwiR3p0

[The Black Swan at Oldstead @BlkSwanOldstead]

A look at our after-dinner cocktails at The Black Swan Oldstead — all made with preserved ingredients from our Foraging & Preservation team. Think fig leaf bourbon, aged sloe gin, & blackthorn blossom syrup. Seasonal, thoughtful, and the perfect way to finish.

[The Black Swan at Oldstead @BlkSwanOldstead]

Ripe, sweet strawberries served raw and gently candied, are sat at the heart of a strawberry parfait, topped with roasted hay ice cream and a delicate strawberry tuile.

[The Black Swan at Oldstead @BlkSwanOldstead]

We've got very limited availability remaining over the coming months for our Ultimate 2-night stay package, which includes a two night stay, a 3-course dinner at The Abbey Inn one night and dinner from our tasting menu the other. https://t.co/LC76CgC1jy

[The Caterer @Caterertweets]

"When I started writing my first menus, the aim was to put Oldstead on the map. We’ve done that.”

Tommy Banks on how he built his Oldstead empire from the ground up, and his new venture

@BlkSwanOldstead

➡️ https://t.co/O6Z2xHEpGj

https://t.co/O6Z2xHEpGj

[The Black Swan at Oldstead @BlkSwanOldstead]

Our scallop course has been freshly updated, celebrating the flavours of celeriac and our Oldstead rare breed pigs.

[The Black Swan at Oldstead @BlkSwanOldstead]

Welcoming elderflower season with a refreshing new pre-dessert. An elderflower sorbet topped with burnt elderflower honeycomb, dehydrated aerated milk, bee pollen, condensed milk jam, and fresh elderflower. Finished table side with elderflower honey and elderflower granita.

[CODE @CODEHospitality]

Find your next job on CODE Careers from Senior Sous Chef at Kiln to Restaurant Manager at @BlkSwanOldstead.

Explore CODE Careers: https://t.co/75W6NpWizy

[The Black Swan at Oldstead @BlkSwanOldstead]

KOJI - This close-up showcases a vital ingredient our Foraging & Preservation team has been utilising in creating our miso, garums and shio kojis. ⁠

[The Black Swan at Oldstead @BlkSwanOldstead]

Graham's : Single Harvest Tawny 1974⁠
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Established in 1820, Graham’s has become one of the top names in Port, sourcing from five iconic vineyards in Portugal’s Douro Valley. Their rare 1974 vintage, aged nearly 50 years, boasts caramel, spice, and nutty notes.

[The Black Swan at Oldstead @BlkSwanOldstead]

One for the true collectors — Pauillac First Growth, Mouton Rothschild 2003. A bucket list bottle from one of just five Premier Cru châteaux, and the only estate ever upgraded to First Growth status after Napoleon’s 1855 classification.

[Paul Russell @PaulWesham]

Some highlights from a wonderful evening @BlkSwanOldstead Thank you to all the lovely team who made for a memorable experience. 😋😋👏👏

[The Black Swan at Oldstead @BlkSwanOldstead]

These mushrooms are slow-cooked with pork fat and Douglas fir, then barbecued and glazed with fermented mushroom honey for a rich, umami depth. They’re topped with Oldstead lardo, crispy leeks, and fresh chives, and finished tableside with a savoury charcuterie and seaweed broth.

[The Black Swan at Oldstead @BlkSwanOldstead]

To celebrate the 80th Anniversary of VE Day we are highlighting one of our favourite pours on our wine list - Pol Roger: Sir Winston Churchill 2015⁠

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