Nevertheless, this dish was served as the fish course at the GBM finals banquet. The turbot was exquisitely cooked and garnished with thinly sliced marinated strawberries, sprinkled with fennel pollen.Underneath the turbot was a little salad of finely chopped fresh strawberries, golden beetroot, and fennel, coated with a light dressing of fennel pollen oil and elderflower vinegar.The Black Swan is open daily for dinner and on Saturdays for lunch.The restaurant offers a multi-course tasting menu (around 7 courses 3 appetisers) for £95 and at Saturday lunchtime there's also a lunch tasting menu (around 5 courses 1 appetiser) for £60.The Black Swan is a handsome 16th century inn located in the tiny village in Olstead, North Yorkshire.The building was bought by local farmers Tom and Anne Banks in 2006 and together with their sons Tommy and James the couple turned the Black Swan into a successful pub/restaurant with rooms.I had lunch with my husband at The Black Swan in August 2017 and we both ordered the large tasting menu.First to arrive, with our aperitifs in the bar, was a dainty, completely even, sablée tartlet filled with caramelised cream, freshly podded snappy peas and elderflowers. First a soft dumpling with a delicious chicken leg meat filling and served with a lemon verbena mayonnaise.
When the Black Swan was awarded a Michelin star back in 2012, it was still listed as a pub in the Michelin guide, but today's meal showed that the Black Swan has without a doubt outgrown its pub status.
The seasoning however was ever so slightly on the salty side.
The onions added crunch and a light bitter-sweetness, and I liked the gentle acidity of the gooseberries.
From 2008 till 2013 the kitchen was run by chef Adam Jackson and in 2012 the Black Swan was awarded a Michelin star.
After Adam Jackson's departure in 2013, Tommy Banks, then aged 24 and more or less self-taught, took over as head chef and managed to maintain the restaurant's Michelin starred status.