Tommy Banks will be bringing both his Michelin-starred pub The Black Swan and his new restaurant, Roots.
The Black Swan Oldstead
The restaurant, headed up by Tommy Banks and family, has a very real ‘farm-to-fork’ philosophy and strong focus on innovation and self-reliance. The Banks family opened the Black Swan on 1st August (Yorkshire Day!) 2006. It brings the family, chefs and front-of-house together to work collectively; whether designing and making furniture for the dining room, planting and harvesting on the land or preparing and serving dinner.
The Banks Family's second restaurant Roots, named after Tommy's debut cookbook, opened in September of 2018. It's a casual sharing plates concept, with a menu built around the seasons Tommy creates in his cookbook. It consist heavily of produce from the garden and farm in Oldstead.
Chef Tommy Banks and his family have teamed up with their friend and restauranteur Matthew Lockwood, to open their second restaurant, Roots, in York.
Roots brings the Banks’ unique ‘farm-to-fork’ philosophy to the city, introducing their innovative and holistic approach to hospitality to an urban environment in the form of a casual small and sharing plates restaurant.
The restaurant and menu is aligned with Tommy’s debut cookbook, also named Roots. Instead of the traditional four seasons, Tommy works within three defning seasons: The Hunger Gap, Time of Abundance and the Preserving Season. These three seasons will dictate the menu at Roots, where each season will introduce a new menu. The frst between January and June is called ‘The Hunger Gap’ because there is very little fresh produce to harvest. The food used is predominantly from the ‘Time of Abundance’ the previous year, which is between June and September, when young vegetables are appearing and produce is more plentiful. When this comes to an end in late September, work begins on preserving for the following season. Preserving includes pickling, fermenting, drying, freezing or clamping. This philosophy, which means that Tommy and the team utilise their ‘root’ ingredients to the best of their ability, forms the foundation of their cuisine.
I would certainly say Pub in the Park is up there with one of best things I have ever done, the atmosphere and buzz over those 3 days was just electric and I felt so lucky to be a part of it all. All in all, we served around 4000 dishes over the 3 days, the most popular being the Mackerel Taco which sold out on each session, I couldn’t have asked for a better crowd though as they were all willing to try the other dishes we had to offer. One of my favourite moments had to be that I got to celebrate my birthday which was on the Sunday In such an incredible way, meeting a huge amount of kind and wonderful people as well as watching The Milk who are one of my favourite bands.
Wow - what an incredible, amazing weekend! The vibe was fantastic; the food was stunning, the music outstanding, but above all else, the people of Marlow made the whole event feel very special. It showed off our lovely town to all our visitors and the chefs from all over the country and did us proud.