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...

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...

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...

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...

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...

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...

It's that time of year when we're all salivating at the thought of some strawberries and cream. Wimbledon is on TV, and with the sun shining, there's nothing better than some fresh British strawberries. So in this episode Tommy goes on a quest to reveal the many ways they can be served. From a traditional strawberry trifle, to a dessert made from GREEN strawberries, preserved strawberries, and even strawberries with FISH - this is the place to inspire you to try something different. And while...

In this episode Tommy hits the road - to pay a visit to his favourite cheese supplier. Courtyard Dairy are one of the regions biggest cheese shops - specialising in Seasonal cheese. Tommy learns what makes these cheeses unique, what flavour profiles to look for, and the stories behind some of his most-loved cheeses. Together with Dickie, they get a tour - finding out how this small corner of northern England is set to become a 'Mecca for cheese', and they take a sneak peek at Tommy's own...

It's the start of the second Ashes test at Lords - and Tommy's two favourite pass-times combine - cricket and food! But tired of lazy cheese and onion sandwiches, Tommy wants to revolutionise the cricket tea. So in this episode he's making a spread of delicious oozy scotch eggs, premium sandwiches and a home-made Battenburg cake. We also hear how Tommy's first Mangolitza pigs have reached the menu - and he gets his first sight, and taste, of their unique steaks. And we hear more about his...

Tommy and his team are BACK for the summer! And what better way to kick things off than a guide on how to prepare the ultimate barbecue. From choosing the right fuel, to Tommy's tips on what meat to cook, and how to get it perfect, this episode is your guide to making your next barbecue the talk of the town! We're also visiting Tommy's new pub, The Abbey Inn, and catching up on all the events down at the farm. And chef Dickie is coming up with some unusual recipes for a brand new...

In the final episode of this season Tommy pays a visit to fellow chef Kenny Atkinson. Kenny has TWO Michelin starred restaurants, located on the same street in Newcastle. And he embraces big flavours and seasonal ingredients in his menu. So Tommy is here to learn what influences his dishes. He gets a tour of Kenny's newest restaurant, 'Solstice'. And he has a go at creating Kenny's most eye-catching dish, with a take on the Radish. Elsewhere, Tommy and Kenny discuss chicken crisps, a VERY...

When it comes to taste, there's one flavour which Tommy puts above all else - Umami! And there's lots of places to find it. In this episode Tommy reveals the secret to creating delicious blackened food which provides a real flavour hit. From garlic to apple and even beetroot - he's got jars of blackened produce ready to work into the menu. His guest this week is the host of Great British Menu and a friend of Tommy's - Andi Oliver. But it's the first time she's been up to try Tommy's food in...

As the weather continues to improve, Tommy and his team are daring to look forward to their Spring produce. Farm chef Dickie is busy tending to the crop of tomatoes, while there's almost 8,000 onions being planted too. Over in York - Tommy is welcoming Radio 1 DJ Clara Amfo to his restaurant, Roots. She's there to give a helping hand making their new seasonal 'Cruffins' which are due to go onto the menu. After some hard graft, the dough is ready, and Tommy sits down with Clara to chat about...

At the Black Swan it's not all about the food. To compliment every course and tantalise the taste-buds even more, there's an extensive selection of drinks on offer. And this week it's time to give the pre-dinner arrival drinks menu a freshen up. Tommy is delighted to welcome Mel Giedroyc up to Yorkshire, and alongside his restaurant manager and booze expert Seamus, they go foraging in their Palace of Preserves, to find some aged spirits from which to build a brand new drink. And Mel has even...

It's been a busy week for the team at The Black Swan! On Monday - Tommy took his head chefs Callum and Will down to Silverstone Racing Circuit, to watch the announcement of the latest Michelin Guide - and they were thrilled to retain a coveted Michelin star for BOTH of Tommy's restaurants. But, there's soon to be a THIRD venue in the family, and Tommy gives listeners more details about his new gastro-pub. With the opening less than two months away, he's busy compiling the menu along with head...

It's a big day. Once a year, the Michelin Guide announces which restaurants are to be given a coveted Michelin star... and with just hours until the event, Tommy and his head chefs Callum and Will look ahead to what might be in store, and reveal one or two insights of what the Michelin inspectors might be looking for. Learn more about your ad choices. Visit megaphone.fm/adchoices

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...

Making a podcast all about seasonal ingredient means celebrating them when they're at their finest. And so this week it's all about rhubarb! Tommy and his farm chef Dickie take a trip to Leeds to meet their rhubarb supplier - Robert Tomlinson. And they get a special behind-the-scenes view of how their rhubarb if farmed and picked BY HAND before supplied to kitchens around the world. Back at the farm Dickie has some plans to turn the rhubarb into a drink. And he sets to work concocting a new...

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...

It's an exciting week on the farm. After the launch of the podcast Tommy and his team have been inundated with questions. They've welcomed ten new baby piglets. And the first special guest of the series has made the trip to Yorkshire. In this episode McFly star and Masterchef finalist Danny Jones is on hand to help move some special-breed pigs, who seem a little reluctant to move. And after some time on the farm, Danny settles in to dinner, and discusses his early food memories, how a band...

In this first episode of 'Seasoned', chef Tommy Banks gives us a tour of his farm and restaurant, The Black Swan, in the Yorkshire village of Oldstead. We find out how seasonal produce is at the heart of everything he cooks. And how the winter months mean that Tommy and his chefs need to be creative when it comes to compiling their menu. This weeks ingredient profile is the Jerusalem Artichoke, and Tommy gives listeners a few tips on how to prepare it, and serve it. And chef Dickie works up a...

The Black Swan isn't like any other restaurant. Set in its own farmland, Tommy Banks and his team use Seasonal produce grown within meters of the kitchen, to create a Michelin-starred menu that will leave your mouth watering. The series launched on February 22nd. Learn more about your ad choices. Visit megaphone.fm/adchoices