First announced last month and opening on 26 May, The Abbey Inn will be located down the road from Banks' Michelin-starred flagship restaurant The Black Swan at Oldstead and serve a menu that brings the hyper-local, sustainably focused ethos for which the Tommy Banks Group is known to the forefront.
Boasting views over Byland Abbey, the historic site, which has operated as a public house since 1853, has undergone a complete remodelling ahead of the launch and will feature a 'state-of-the-art kitchen, relaxed dining room and cosy bar area'.
Head chef Charlie Smith will be spearheading the pub’s food offer, having previously worked for the Banks group for more than five years across The Black Swan, Roots and Made In Oldstead.
Produce sourced from the Banks family’s farm in Oldstead will take centre stage with dishes set to include confit chicken brioche dumplings with lemon verbena; smoked baby beetroot with ewe’s curd and ‘rhuboshi’; and salt aged bavette tartare with fermented peppers and smoked bone marrow.
There will also be two burger options including the Byland burger made with a Dexter chuck brisket and short rib patty that’s topped with bacon and chicory jam and served alongside pork fat fries; and a vegetarian hen of the woods burger.
In addition, the pub will include a number of rooms, with guests able to book a two-night package that will allow them to dine at both the new pub and The Black Swan.
The Tommy Banks Group currently comprises two Michelin-starred restaurants (The Black Swan at Oldstead, and Roots York); a premium nationwide food box delivery and events service (Made in Oldstead); and canned wine venture (Banks Brothers).
Banks is recognised as having been the youngest Michelin-starred chef in Britain when The Black Swan retained its star under his leadership in September 2013.