"We’re constantly striving to do things differently at our restaurants in Yorkshire."

Alex South

Alex South

Editor

Tommy Banks and the team at the world-renowned Michelin-starred restaurant with rooms The Black Swan in Oldstead, North Yorkshire, have announced an update to opening hours as part of their continued efforts to improve work life balance for staff.

Hitherto open Wednesday-Sunday, the restaurant will now open from Tuesdays and close Sundays, with Tuesday bookings being taken now for 2023.

Any guests making bookings for Tuesday in the first quarter of 2023 will receive a complimentary wine package.

At the heart of The Tommy Banks Group’s ethos is a focus on making life in hospitality sustainable and, more importantly, enjoyable.

Tommy and team are hugely committed to the wellness of the group’s employees, offering a range of health and wellbeing packages as well as staff accommodation.

Recognising such efforts, the group placed number 10 in this year’s Best Places To Work in Hospitality list.

The development and training of each and every member of staff is also a central focus for Tommy. Earlier this year, the team launched The Ainsworth & Banks Exchange in partnership with Michelin-starred peer Paul Ainsworth.

The industry’s first hospitality exchange programme offers staff from each business the opportunity to experience first hand the workings of another restaurant group, thereby furthering their professional development.

The programme continues with more exchanges planned for 2023 after exceptional feedback from staff this year.

Commenting on the updated opening hours, Tommy said: “We’re constantly striving to do things differently at our restaurants in Yorkshire. Our industry can be a challenging place to work and employees’ work/life balance can so easily be compromised. Closing The Black Swan on Sundays enables our team to take time and recharge at the weekend with family, friends and loved ones - something I know is crucial for both personal and professional development.”

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall  – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.

Alex South

Alex South

Editor 18th November 2022

"We’re constantly striving to do things differently at our restaurants in Yorkshire."