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 giveaway - as TWO Well Seasoned members get their hands on some incredible prizes.

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

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 Tayberries and there's a bumper crop of Japanese Wineberries too. The pair also go into detail plotting the schedule for the visit of their special competition winner who is set to be announced next week. And - after just seven weeks of ageing - the first Oldstead charcuterie is ready for tasting - but will it be up to scratch?

To subscribe to Well Seasoned visit https://www.tommybanks.co.uk/seasoned. And to contact the show email : [email protected]

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

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 the self proclaimed 'Potato Queen' Poppy O'Toole, to explore her love of the humble spud, how she built her following, and who her ultimate dinner guest would be.

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

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 Tommy designed?

Also in this episode - chef Dickie is experimenting with peaches which have grown on the farm for the first time in years. And Tommy sits down to chat with Julius Roberts - a chef-turned-farmer who has embraced the countryside and set up a new life in Dorset. They discuss seasonal produce, the challenge facing farmers, and their favourite breed of pig!

If all that wasn't enough, we're also announcing the latest winner from Tommy's Well Seasoned club.

To sign up to Well Seasoned simply visit www.tommybanks.co.uk/seasoned

Seasoned is a podcast series from What's The Story.

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

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 top?

Elsewhere in the episode - Tommy is in London to meet two chefs who champion sustainable cooking. The team behind Fallow restaurant share their ideas and insights into running a restaurant which dares to cook what many others would throw away.

Seasoned is a podcast series from What's The Story.

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

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 Tommy's 'Well Seasoned' club visit www.tommybanks.co.uk/seasoned Seasoned is a podcast series from What's The Story.

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

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 all that is going on, Dickie is off foraging, to gather some hedgerow plants and weeds for the foragers butter.

Seasoned is a podcast from What's The Story.

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

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 private collection of unique aged Irish cheese which is destined for his restaurants cheeseboard.

Elsewhere in the episode - the farm team are hard at work with over a hundred sheep that need shearing. And it's time to give a prize to our first 'Well Seasoned' winner - who bags a Kasai Grill worth over £1000.

Seasoned is a podcast series from What's The Story.

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

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 exciting new 'Home of Food' Festival, taking place in September.

Seasoned is a podcast series from What's The Story.

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

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 ingredient...Japanese Knotweed!

Seasoned is a podcast series from What's The Story.

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