I’m pretty happy to have got a 9/10 on my dish last night. But once again, it has made me realise that I really need to try harder to iron out those tiny little mistakes that may have lost me that crucial point that could have taken my dish to the banquet. I’m disappointed that my tartar was a little … Continue reading The Fish Dish- Preserving The Future
It’s finally time for The North East heat of Great British Menu 2016! So you can follow my GBM experience, and hear all about the stories behind my dishes, I’ll be writing daily blog posts about the previous nights episode on here. It was a very strange experience last night. Sitting down with my family, and turning … Continue reading The Starter- Oeufs Drumkilbo 2016
The Black Swan is a reflection of everyone that works here and the team work together on everything that we do. We design and build most things ourselves; whether it’s growing our own food, developing our own cocktails, interior design, graphics, menus, inside and out, whatever. It’s us. Designed and made in Oldstead. We most recently decided to … Continue reading Designed and Made in Oldstead
By Alan Smith (Produce gardener and Front of house at The Black Swan) After nearly 2 years working in rural North Yorkshire one thing that I have learned for certain is that I know very little about gardening, food or wine. At first glance this may seem like a major problem for someone that works … Continue reading I Know Nothing
And so it begins! Last night saw the start of this years Great British Menu. Tommy will be making his debut TV appearance later in the series. We’re currently sworn to secrecy, but we can say that records are broken and judges describe the quality of cooking as the best ever. Tommy competes for the chance … Continue reading Great British Menu 2016 commences!
By Sean Wrest (Chef De partie at The Black Swan Oldstead) For me, The Black Swan is completely unique. A restaurant situated in the village of Oldstead, with around 10 houses and a long windy road (I’m convinced it even has its own climate!) It relies heavily on its two- acre garden and the natural elements … Continue reading Ever Changing Seasons
Establishing this kitchen garden is without doubt the hardest thing we have ever done. Running a restaurant with rooms seven days a week is a challenge but coupling that with what is now 5 acres of vegetables, fruits and herbs to look after is at times overwhelming. I am often asked if the project has … Continue reading Success, Failure and Pigeons