Seasoned Tommy Banks

After nine weeks of changeable weather, summer dishes and a few surprises, Tommy reflects on some of his podcast highlights.
From trips to the Courtyard Dairy and Cooper King Distillery, to making pizza's with chef Dickie and profiling fabulous British strawberries, this season has been packed with everything you might expect.
We hear some clips from some of Tommy's favourite episodes.
And - it's the moment many of the you have been waiting for - as we announce the winner of our end-of-season giveaway - as TWO Well Seasoned members get their hands on some incredible prizes.


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In Oldstead the team are always ready for surprises. The weather can throw any plan out of the window, so they have to be ready to adapt to whatever is in season. And this week - they're forced to adjust as Dickie discovers that their first apple crop of the year is ready to harvest.
Tommy gives listeners some helpful hints on which apples to use for which recipes, and gives Well Seasoned listeners a delicious Tarte-Tatin recipe too.
Also in the garden, Dickie gives listeners the low-down on Tayberries and there's a bumper crop of Japanese Wineberries too. The pair also go into detail plotting the schedule for the visit of their special competition winner who is set to be announced next week. And - after just seven weeks of ageing - the first Oldstead charcuterie is ready for tasting - but will it be up to scratch?
To subscribe to Well Seasoned visit https://www.tommybanks.co.uk/seasoned. And to contact the show email : seasoned@tommybanks.co.uk


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After the wettest July in memory, Tommy and his colleague Dickie are lamenting the impact the weather has had on their crops - and they're trying to find the positives. While the haul of Meadowsweet and ripe Strawberries are lower than hoped, the tomatoes, root vegetables, and berries are continuing to flourish.
We learn about the role that Meadowsweet plays in Tommy's recipes. And Dickie has his own ideas for how tomato growers can make the most of their bumper haul.
And Tommy is joined by the self proclaimed 'Potato Queen' Poppy O'Toole, to explore her love of the humble spud, how she built her following, and who her ultimate dinner guest would be.


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If the food and drinks menu aren't enough to keep Tommy on his toes, there's also the small matter of breakfast. For guests at The Black Swan and The Abbey Inn, a stay also includes breakfast - and that can mean copious amounts of coffee.
Tommy has his own blend, created with help from specialists Lonton Coffee. But now, he wants to serve that blend in guests rooms, in the form of a coffee pod. But can Lonton Coffee provide pods which are sustainable AND which taste as good as the blend Tommy designed?
Also in this episode - chef Dickie is experimenting with peaches which have grown on the farm for the first time in years. And Tommy sits down to chat with Julius Roberts - a chef-turned-farmer who has embraced the countryside and set up a new life in Dorset. They discuss seasonal produce, the challenge facing farmers, and their favourite breed of pig!
If all that wasn't enough, we're also announcing the latest winner from Tommy's Well Seasoned club.
To sign up to Well Seasoned simply visit www.tommybanks.co.uk/seasoned
Seasoned is a podcast series from What's The Story.

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While Tommy is better known for premium fine dining - he wants his seasonal ethos to extend to fast-food too. So in this episode, he challenges Dickie to a seasonal pizza competition, where both chefs attempt to create a mouth-watering pizza defined by either fresh or preserved ingredients.
While Tommy's effort celebrates fresh vegetables and herbs, Dickie leans on his palace of preserves which combine to make an Oldstead interpretation of The Hawaiian. But which pizza will come out on top?
Elsewhere in the episode - Tommy is in London to meet two chefs who champion sustainable cooking. The team behind Fallow restaurant share their ideas and insights into running a restaurant which dares to cook what many others would throw away.
Seasoned is a podcast series from What's The Story.

Hosted on Acast. See acast.com/privacy for more information.

In this episode Tommy reveals the secrets behind his unique drinks selection. Along with his brother James, they visit Cooper King Distillery - who create a range of single-flavour distillates for Tommy and his team to use in their menu's.
Along the way they discover the secrets behind making gin, how the distillery was born, and how whisky is going to shape their future.
Elsewhere - Tommy and Dickie pick some elderflower, and turn it into a delicious champagne.
For more information on Tommy's 'Well Seasoned' club visit www.tommybanks.co.uk/seasoned Seasoned is a podcast series from What's The Story.



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