Episode 3: Ravneet Gill & Bread

After Danny Jones' visit to the Black Swan last week - Tommy has been thinking about his pork dish. And he wants to make sure the restaurant is letting nothing go to waste. So farm chef Dickie is tasked with making a new product with the left over pork fat to wow guests. And there's even time to visit local butchers Lishmans - to find out how the rest of the pork cuts are being turned into a delicious salami.

The new dish means that changes need to be made to the bread course - a recipe as old as the restaurant itself. Can the team come up with a brand new bread which is fit for the table?

Special guests, and Junior Bake-Off host Ravneet Gill visits Yorkshire to cast her eye over the new bread, and sits down with Tommy for a chat about her own food journey.

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 can get a 10% discount by using the code 'Seasoned' on check out.

This week's producer profile is Florian Poirot - the maker of what Tommy describes as the 'best' macarons you can buy. Visit www.florianpoirot.com to order yours.

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

Learn more about your ad choices. Visit megaphone.fm/adchoices

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