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 expensive first meeting, and of course, Kenny's own Seasonal favourites. Also in this episode - Tommy shares some details about a brand new venture - a food festival that he's hosting at Lords Cricket Ground. This series is sponsored by True Foods - www.truefoodsltd.com - who make delicious stocks and sauces used in Michelin starred kitchens up and down the country. Listeners to Seasoned can get 10% off their first order by using the code 'Seasoned' on checkout. For more information on the Black Swan, and to see images from the podcast visit www.tommybanks.co.uk Learn more about your ad choices. Visit megaphone.fm/adchoices

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 his own restaurant. And she'll be made to work for her supper, preparing some apples and taking a look around the restaurants Palace of Preserves. After tasting some ingredients Tommy and Andi sit down to talk about her up-coming cook-book, how she got the job to host Great British Menu, and her own food heritage, as well as finding out Andi's favourite seasonal ingredients. Learn more about your ad choices. Visit megaphone.fm/adchoices

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 her Ghanaian influences, her appearance on Masterchef, and - of course - her favourite seasonal ingredients. Learn more about your ad choices. Visit megaphone.fm/adchoices

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 brought her own ideas, and one or two foggy memories, to give them inspiration. Back at the farm the trio settle in to mix some cocktails, get a masterclass on some of the more unusual ingredients, and have a proper chat about Great British Bake Off, Mel's food roots, and her upcoming projects. Learn more about your ad choices. Visit megaphone.fm/adchoices

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 chef Charlie. And after months of refinement they've got a burger which they think could be the best ever. Visiting Oldstead to give it a try is a foodie legend - Dave Myers from the Hairy Bikers. He pays close attention as Charlie walks through the 19 elements of his burger, and puts it all together. But what will the verdict be? Tommy then sits down with Dave to discuss recipe books, Dave's recent ill-health, seasonal ingredients and MUCH more. The series sponsor is True Foods - www.truefoodsltd.com - who make delicious stocks and sauces which are used in Michelin starred kitchens up and down the land. And this week - they announced a deal for their products to be sold in Waitrose! Listeners to Seasoned can get 10% off their first order by using the code 'Seasoned' on checkout. This weeks producer profile is actually the story of Banks Brothers - the canned-wine company which Tommy launched with his brother during the Covid lockdown. Hear how the initiative started, and helped to support the wine-making infrastructure in South Africa, and how canned wine is MUCH better for the environment. For more information on The Black Swan, and to see images of the burger in this episode, visit www.tommybanks.co.uk Learn more about your ad choices. Visit megaphone.fm/adchoices