With field scale crops on our farm and 2 acres of growing beds and terraces in the 'garden' adjoining The Black Swan, Tommy and the team produce wonderfully diverse seasonal menus with a real connection between field and plate. The kitchen and front-of-house team spend many hours working outside; they really understand what the food is and why it's on the plate; they know the whole story from start to finish.
Cauliflowers are going strong in The Black Swan garden. These will be greatly appreciated by Nick our Development Chef. Watch this space!
Winter is definitely here. With scenes like this regularly greeting Ben the gardener on a frosty morning in Oldstead.
Just one of a few varieties of apples currently being used on the menu at the moment in our Blackened Apple Tart dessert.
TB is busy at the farm on a daily basis harvesting beetroot for Tommy's signature dish on the menu. The beetroot is cooked for 5 hours in beef fat. Some call it more of a 'meatroot'!