Episode 5: Matt Adlard & Wild Garlic

It's another busy week on the farm. After a surprising cold-snap it's all eyes on Spring. But there's one thing on Tommy's mind which he can't shake off - the up-coming release of The Michelin Guide. His two restaurants each have a Michelin star, but that could all change in the coming days, so Tommy sits down with his head chefs to discuss what the impact might be.

Away from the guide, pastry chef Matt Adlard is in Yorkshire, and has offered to lend a hand foraging some delicious wild garlic. The leaves might not be easy to spot, but after a morning searching the lanes which surround the swan, Matt hands over his haul for head chef Callum to transform into a delicious green soup, while Tommy and Matt discuss imposter syndrome, recipe books, and their shared love of asparagus.

And if that wasn't enough, Tommy also has some news for his farm chef Dickie - as it's announced that they're opening another new venue in just a few weeks time!

The series sponsor is True Foods - www.truefoodsltd.com - who make delicious stocks and sauces which are used in Michelin starred kitchens up and down the country. Listeners to Seasoned can get 10% off their first order by using the code 'Seasoned' on checkout.

This weeks producer profile is actually two resources for people who want to find ethically and responsibly farmed meat, and learn more about their meat production. The Ethical Butcher - www.ethicalbutcher.co.uk - has lots of material AND an online shop which Tommy recommends you try out. Whilst R&J Butchers - www.randjyorkshiresfinest.co.uk supply The Black Swan with all the meat they can't produce on the farm.

For more information on The Black Swan, and to see images from the podcast visit www.tommybanks.co.uk

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