Michelin-starred chef Tommy Banks opens Abbey Inn in Byland

Tommy Banks, whose restaurants are The Black Swan in Oldstead and Roots at Marygate in York, and his family, Matthew Lockwood and the Tommy Banks Group are launching their latest venture not far from the Michelin-starred Black Swan.

The Abbey Inn, a 70 seat pub with three luxury bedrooms has now opened its doors overlooking the stunning ruins of Byland Abbey.

Tommy said: “Washing pots in this building was one of my very first jobs as a child, so opening my own pub now is a dream. It’s a beautiful place, with so much history in its four walls.

“One of my main goals in opening a third place is to continue my mission of championing hyper-local and sustainable products. We have been raising our own cattle, sheep and pigs for some time now, and The Abbey Inn allows us to get a stop further on our journey to complete the balance of carcasses and a true nose-to-tail meal.”

The Abbey Inn in Byland, with the ruins of the Abbey behind (Picture: NewsQuest)

The Abbey Inn was built by monks in 1845 as a farmhouse, but in 1853 it was turned into a pub.

The 19th century Grade II listed inn has been lovingly renovated by the Banks family, taking care to preserve and enhance the original features of the old building. Dining tables were made in the workshops of Oldstead Farm and Pub
The sign was hand carved by Tommy’s father, Tom Banks.

Spearheading the kitchen, alongside Tommy, is head chef Charlie Smith, who has worked for the group for over five years at The Black Swan, Roots, York and Made In Oldstead.

The pub serves classics reinvented in their signature Oldstead style, using
ingredients from the nearby farm and garden, including their own meat, raised barely
mile from the Abbey Inn.

The pub’s Sunday roast includes options of pork with pig cheek toad in the hole and
Salt-Aged Dexter Beef with Braised Oxtail Toad in the Hole – both served with
vegetables, duck fat roasted potatoes, brassica cheese and, of course, gravy.

The dessert menu offers flavors of carrot and chicory tiramisu and a
seasonal pie, with The Abbey Inn softs taking center stage. Use homemade software
serving ice cream made with Jersey cow’s milk and local ingredients, whose changing flavors include; Douglas fir with lemon verbena and white chocolate; strawberry and sweet cicely and York cocoa house chocolate and rye biscuit.

In addition to the family’s premium canned wines, Banks Brothers, The Abbey Inn offers a 30-case wine list featuring producers from lesser-known regions.

The pub’s cocktails, run by James Banks, showcase produce grown or sought after in and around Oldstead such as the Byland Spritz featuring Oldstead ‘Campari’, Rhubarb Schnapps and Marigold Distillate and the Abbey Inn Summer Cup which offers a
homemade bramble liqueur.

The pub’s three rooms will open on July 31.