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  • Kitchen Garden

    BANKING ON BEING THE BEST

    Jul 25, 2018 4 minutes
    “It is altogether more wholesome and fulfilling to be involved in the whole process of something, rather than just buying it”

    Some chefs spend their whole lives chasing down a Michelin star – and some might never achieve that goal. But for Tommy Banks, head chef at The Black Swan at Oldstead in North Yorkshire, the capturing of this iconic culinary accolade wasn’t so much a personal goal at first, more a practical business target, because Banks’ promotion to head chef came shortly after his predecessor had managed to get The Black Swan into the pages of the prestigious guide. And the then 24-year-old

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