Tommy Banks

The Black Swan, York, United Kingdom

Tell us about your background. How did you come across The Black Swan?

-The Black Swan started as a family business in 2006 when my family took over a local pub, that later evolved into a Michelin-starred restaurant. Farming has been in our family for generations, so it’s always felt natural to let nature influence everything we do and to make full use of what we grow

What’s the vision behind Black Swan’s dining experience?

-We want to create a three-hour eye-opener that brings guests into our world—the landscape, the seasons, and the way we approach food. We also share newsletters that reflect our ethos on farming, sustainability, and responsible consumption. During Veganuary, rather than simply removing meat, we focus on Reganuary instead, by using high-quality, ethically sourced animal protein and raising awareness around regenerative farming and other industry issues.

How big is your team to support all of this?
-We have around 140 employees of all ages and backgrounds. While we’re open seven days a week, our staff only work four, ensuring a healthy work-life balance. During the pandemic, we launched a food box business to help keep jobs secure. We’ve also expanded into areas like finance, HR, marketing, and PR to create more career opportunities. Our goal is to give local talent a reason to stay and build their futures here in Yorkshire.