🔥The 9th Round of Easy Loan, Earn $40 Reward is in progress❗️ ⏰ Promotion Period: January 15th - Feburary 15th, 2025 👉 Register now and check more details at gate.io/campaigns/358

Our new 40-day salt-aged Dexter fore rib marks the perfect way to welcome the warmer months. We're not just looking forward to the sunshine—we're also excited about the exceptional wine pairings that make this dish even more special.

Bollinger La Grande Année 2012 A masterful creamy, textured and gastronomic Champagne. The La Grande Anée 2012 has been curated using a blend of 65% Pinot Noir at its core adding structure and depth with 35% Chardonnay creating a sense of elegance and balance.

A savoury porridge made from fermented grains, diced barbecued asparagus, asparagus purée, and fresh wild garlic leaves. At its centre sits a confit hen’s egg, dressed with crispy wild garlic capers and wild garlic oil.

The team are always bringing the same creativity and care you’ll find in our Tasting Menu to our breakfast menu here at The Black Swan, and here's a recent addition - Smoked Haddock & Egg Gratin. shorturl.at/Xz54i

SATURDAY LUNCH GARDEN TOURS Through July, August and September we'll be offering Garden Tours to guests who book a 12pm lunch reservation. Our Lunch Tasting Menu is available every Saturday and is priced at £135 per person. shorturl.at/yFmm3

A pre-dessert inspired by our woodlands and hedgerows, with a wood sorrel and nasturtium oil sorbet at its heart, topped with wood sorrel flowers and leaves, oxalis, and sweet cicely.

Stay in the heart of the picturesque village of Oldstead in our cosy, characterful attic room. Nestled on the second floor and accessed via a spiral staircase, this charming space features a king-sized bed and a cast-iron bath. shorturl.at/Xz54i

The Foraged Herbs Mojito. This vibrant, herbaceous take on a classic is made with foraged lovage, parsley, nasturtiums, and wild garlic, balanced with gooseberry juice, nasturtium syrup, and a splash of soda for a refreshing finish.

Our Epoch private dining experience is a journey through the seasons, blending fresh and preserved ingredients from our fields and hedgerows. Curated by Executive Chef Callum Leslie and Head Chef Alice Power, it's a tasting menu designed for sharing with friends and family.⁠

Our fermented grains course celebrates one of Britain’s earliest and most beloved crops — asparagus. We source ours just five miles away from Spilmans in Thirsk.

One of our favourite moments of the year: the cherry blossom tree in full bloom outside our restaurant. A fleeting but beautiful sight that always stops us in our tracks.

The grand finale of our tasting menu - our petit fours. Our take on a stroopwaffle & Alongside a playful take on a classic ‘Dib-Dab’ sweet:

Our pre-dessert takes inspiration from our woodlands and hedgerows, while also celebrating incredible local produce from suppliers like Cow Corner. Our chefs transform this raw milk into three elements: a silky milk jam, a milk parfait, and delicate aerated milk crisps.

To celebrate the 80th Anniversary of VE Day we are highlighting one of our favourite pours on our wine list - Pol Roger: Sir Winston Churchill 2015⁠ ⁠

These mushrooms are slow-cooked with pork fat and Douglas fir, then barbecued and glazed with fermented mushroom honey for a rich, umami depth. They’re topped with Oldstead lardo, crispy leeks, and fresh chives, and finished tableside with a savoury charcuterie and seaweed broth.

Some highlights from a wonderful evening The Black Swan at Oldstead Thank you to all the lovely team who made for a memorable experience. 😋😋👏👏

One for the true collectors — Pauillac First Growth, Mouton Rothschild 2003. A bucket list bottle from one of just five Premier Cru châteaux, and the only estate ever upgraded to First Growth status after Napoleon’s 1855 classification.

Graham's : Single Harvest Tawny 1974⁠ ⁠ Established in 1820, Graham’s has become one of the top names in Port, sourcing from five iconic vineyards in Portugal’s Douro Valley. Their rare 1974 vintage, aged nearly 50 years, boasts caramel, spice, and nutty notes.

KOJI - This close-up showcases a vital ingredient our Foraging & Preservation team has been utilising in creating our miso, garums and shio kojis. ⁠

Find your next job on CODE Careers from Senior Sous Chef at Kiln to Restaurant Manager at The Black Swan at Oldstead. Explore CODE Careers: eu1.hubs.ly/H0kGPWD0