Chefs on the Move

If you need to know just how difficult it is to run a restaurant talk to James and Tommy Banks, the two brothers behind the much feted Black Swan at Oldstead. James remembers that despite earning a Michelin they found it difficult to fill this out-of-the-way restaurant on a quiet Wednesday in November. They were on the brink of closure when Tommy took part in the Great British Menu. It meant the Black Swan could reach a wider audience and from then on the phone never stopped ringing. They were, and still are, fully booked every night. TV helped make a success of the Black Swan and led them to open a second location, Roots in York, which was booked out even before it opened.

Tommy Banks of the Black Swan at Oldstead and Roots, York

Things have been less happy for others. Rascills, where chef Richard Johns cooks like a dream but couldn’t get enough punters through the door at the restaurant he runs with his wife Lyndsey at Raskelf and has announced their closure at the end of the year. With plenty to choose from in York, diners have less inclination to travel the 15 miles to Raskelf.

 

Rascills will be there until Christmas, so we urge you to make a visit for dinner or for one of the best Sunday lunches in the county served on the last Sunday of every month.

 

Another distinguished restaurant Alimentum in Cambridge closed earlier this month, though happily for us in Yorkshire, head chef Samir Effa has been signed up by Simon Gueller at the Box Tree, presumably with the job of regaining the Michelin star it lost this year after holding it for 14 years.

 

When Andrew Pern, chef/patron of the Star Inn at Harome lost his Michelin star a few years back, he recalled how he got back in the kitchen and between him and his head chef Steve Smith, they covered every single shift for the next three years until they’d won back that star.

 

Good news then that having taken a back seat for the last few years, Simon Gueller has reported that he will be back in the kitchen invigorating the Box Tree. We wish all these hardworking chefs well.

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