Tommy Banks @TommyBanks8
Chef Director @Blkswanoldstead @RootsYork and @madeinoldstead @banksbrosdrinks growing by day and cooking by night requests [email protected] 🌱 tommybanks.co.uk Oldstead Joined April 2013-
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As voters hit the polls for #Election2024, @UKHospKate has written in the @yorkshirepost about how hospitality can be a catalyst for growth in local communities. In Yorkshire alone, hospitality employs 250,000 people and contributes £6bn to its economy. yorkshirepost.co.uk/news/opinion/c…
Spot on @GaryUsher_ 🙏🏻
Hard to say this stuff but it’s the truth about business at the moment. Before I’m attacked about minimum wage going up that’s not my point, I love minimum wage going up, it’s everything else around it going up that’s making it impossible… For many in the industry. Not all 🙏
Last chance to enjoy an exclusive virtual cheese & wine tasting on 27th April with James Banks of @BlkSwanOldstead: thecourtyarddairy.co.uk/shop/buy-chees…
Mangalitsa pork sausages & mash – a ‘posh’ pub favourite at The Abbey Inn #BylandAbbey #NorthYorkshire guide.michelin.com/gb/en/york-reg…
Deliciously different dessert: potato/chicory root @RootsYork #MICHELINStar guide.michelin.com/gb/en/york-reg…
We are delighted to now be stocked in the wonderful farm shop at Castle Howard. On their shelves we are surrounded with great company, including over 30 cheeses and hand reared produce from the Estate butchery… perfect to enjoy with a can or two!
Not a dry eye in the huddle 🥲 As emotional and as special as these incredible cap presentations come 🧢 🦁 🏴 💯 @jbairstow21 🤝 @root66 ❤️
We have a Michelin star chef, star of Great British Menu, restauranteur and farmer @TommyBanks8 joining us this week. Mum was very anxious about her menu, but rustled up some delicious (and vegan!?) green spinach pancakes served with fried eggs, roasted tomatoes & butter beans.
A massive thank you to all the MPs who stood up for hospitality yesterday! Excellent work @andyjlennox MPs back calls for hospitality VAT cut in parliamentary debate - The Caterer thecaterer.com/news/mps-hospi…
👇🏻👇🏻👇🏻👇🏻👇🏻
If there’s one thing to watch today, it’s this short clip. CUT VAT
If there’s one thing to watch today, it’s this short clip. CUT VAT
Dive into a month-long celebration of Regenerative Farming with dishes put together to honour sustainability at The Abbey Inn this January 🐑 bit.ly/42dbO6B
A massive congratulations to all the pubs and especially to @unrulypig for their number one spot. Thank you so much to Stosie & team @TheParkersArms for hosting us all, what a fantastic job ⭐ Thank you to all our headline sponsor @EstrellaDammUK and partners
🔥🔥🔥🔥 cant wait for this! Going to be a great series!
🔥🔥🔥🔥 cant wait for this! Going to be a great series!
@thewragger @TommyBanks8 Problem is that a lot of input costs with food are not vatable and yet once put on a plate without anything else to take into account there is an immediate 20% increase in cost to the end consumer. In Germany standard vat rate 19% but hospitality 7%. There is a reason for this.
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@TommyBanks8 thanks to you and the team for a wonderful lunch today at the Abbey Inn. It’s absolutely great- everything you could want for a pub lunch. Brilliant.
As voters hit the polls for #Election2024, @UKHospKate has written in the @yorkshirepost about how hospitality can be a catalyst for growth in local communities. In Yorkshire alone, hospitality employs 250,000 people and contributes £6bn to its economy. yorkshirepost.co.uk/news/opinion/c…
Here we are in action… a couple of our delicious red wines being enjoyed alongside the juiciest cote de boeuf! What would be your wine of choice?
I’m thinking about this @RootsYork dish by @TommyBanks8 over and over again - full review coming on the website soon
We are delighted to announce the winner of the 2024 William Heptinstall Award goes to Harry Van Lierop. Well done Harry!
Spring's arrival is celebrated with a course that bridges the gap between savoury and sweet.
This week is Great British Beef Week, and here at Banks Brothers, we certainly love our beef! Up at the farm at Oldstead, we have the most beautiful herd of Dexters and Jerseys, who play a huge part in the wider Tommy Banks Group's pursuit of commitment to sustainability.
Our new bread course starts with laminated wild garlic brioche topped with whipped beef fat, spruce-cured coppa, and fermented celeriac, all dressed in spruce oil. Accompanied by a hearty charcuterie broth made from every last bit of the coppa trimmings.
Prepping for the virtual cheese tasting this weekend! Got some real special stuff in it: Accompaniments match to the cheese made by Made in Oldstead: Chicory Chutney, Crab Apple Jelly and Lavender Honey Two brand-new wines from Banks Brothers we've never tasted before
Bravo @TommyBanks8 - a great wine in a can 🙏 (It’s India’s people , I’m on the wine flight 🤣) @RootsYork
Excited to get over to York later and try out the taster menu by @TommyBanks8 at @MichelinGuideUK @RootsYork 🙏 ⭐️ #FoodBlog #MichelinStar #Review
Another @MichelinTyres meal at @RootsYork by @TommyBanks8. Flavourful, creative and the best lamb belly I’ve ever had! Doing York proud!
Truffle brioche toasted in butter, topped with an aged Kileen custard, pickled walnut ketchup and fresh winter truffle from @BlkSwanOldstead tinyurl.com/4jd9sf9a
Last chance to enjoy an exclusive virtual cheese & wine tasting on 27th April with James Banks of @BlkSwanOldstead: thecourtyarddairy.co.uk/shop/buy-chees…
Mangalitsa pork sausages & mash – a ‘posh’ pub favourite at The Abbey Inn #BylandAbbey #NorthYorkshire guide.michelin.com/gb/en/york-reg…
Remember you can stream yesterday’s episode of Prue Leith’s Cotswold Kitchen - with guest chef @TommyBanks8 - for FREE on @ITVX along with the whole series so far @PrueLeith
🆕Series @PrueLeith 's My Cotswold Kitchen continues today at 11:40am on @ITV Prue welcomes award winning chef, @TommyBanks8 into her kitchen. She makes two-tone soup and is joined in the kitchen by her husband John for a goat’s curd and tomato galette.🍅
We’ve got a new arrival Roots York! Huge congratulations to our incredible team for their unwavering dedication and passion. A big thank you to Michelin for acknowledging the outstanding efforts of our talented staff. Here's to many more successes ahead! 🌟👏
Deliciously different dessert: potato/chicory root @RootsYork #MICHELINStar guide.michelin.com/gb/en/york-reg…
Huge congratulations to @melissagstory who’s today won the coveted Christopher Martin-Jenkins Broadcaster of the Year award. A richly deserved honour. #bbccricket
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