The Black Swan

The Black Swan is a historic 16th-century pub with guest rooms run by the Banks family. His son Tommy Banks was 24 when he was the youngest British chef with a Michelin star in 2013. He brings classic dishes from Yorkshire in a modern and creative way. With vegetables and fruit from their vegetable garden, the team can supply themselves with fresh products and rare ingredients. From his kitchen come dishes like raw venison from Oldstead served with beer from Yorkshire, scallops with razor blades and rhubarb and also monkfish with fermented celeriac and a beetroot crapaudine cooked in beef fat.