The Black Swan at Oldstead is a Michelin-Starred Restaurant with Rooms, situated in a quiet and picturesque corner of The North York Moors National Park. The stunning rural location is close to Byland Abbey and is 20 miles north of York.
Tommy Banks is Britain’s youngest chef to hold a Michelin Star. Other awards for his unpretentious, innovative cooking include 4AA Rosettes and being placed 28th in The Sunday Times Top 100 Restaurants. Tommy will be competing in The BBC2 Great British Menu 2016 later this year - So watch this space! He is ably supported by brother James, Front of House, and a knowledgeable, enthusiastic and dedicated wider team. The Black Swan is now the only restaurant in Yorkshire and the North East to hold the highly sought combination of 4 AA Rosettes and a Michelin Star.
The original building dates back to the 16th century and comprises a relaxing pre-dinner bar area with stone-flagged floors, oak tables and an inviting open fire. The recently refurbished restaurant is a more modern and open space, featuring light furnishings and clean lines. The introduction of an open kitchen adds to the dynamic style and delivery of a seasonally changing menu. For larger parties there is a private dining room for 10 people.
Guests are accommodated in one of nine delightful rooms, four of which are ground floor rooms adjoining the restaurant and a further five in The Villa a recently refurbished Georgian house a few paces away. Décor is a combination of warm, period features and fresh, natural tones.
The Black Swan offers a Tasting menu, which is critically acclaimed for its commitment to locally sourced ingredients and uses a combination of age-old and modern culinary techniques. Emphasis is on the short journey from field to plate, made achievable by the extensive, adjacent kitchen garden.
The two acre garden is now in it's second year. The breadth and depth of the planting scheme allows the chefs to utilise a diverse range of ingredients to add flavour and texture to a largely self-sufficient and vibrant seasonal menu.
The wine list is wide-ranging and eclectic, preferring to step away from the mainstream and provide a varied selection from diverse and often lesser-known regions and producers. Wines are available by the glass, using the Coravin system, and also by the bottle. Thoughtfully selected wine parings are available to compliment both dinner menus.