We welcomed the Schöffel team to The Black Swan recently to tell them a little more about what we do here in Oldstead. They sat down with Exec Chef Callum Leslie to talk about how his role works across The Black Swan and The Abbey Inn, and how he makes sure we make the most of all the produce we forage and grow. As well has how important the seasons are to everything we do. Read an excerpt from their blog post below and make sure to follow the link to read more…

Join us at The Black Swan at Oldstead – the Michelin-starred restaurant with a special ethos and a unique way of splitting the year into three seasons.

I can’t imagine many chefs take a pair of wellies to work. Then again, The Black Swan at Oldstead is no ordinary restaurant.

Sure, it has a Michelin Star, four AA rosettes, a famous figurehead in Tommy Banks, and was once dubbed ‘The Best Restaurant in the World’ by TripAdvisor. But accolades alone can’t capture its essence. Of course they can’t…

To fully get that, you must visit the place, meet its people and immerse yourself in all that it – and they – are about. So that’s exactly what we did a few weeks back. And we left utterly mind blown.

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