In The Black Swan kitchen my ethos is pretty simple, to cook with passion and not ego. I aim to deliver something a little different, to ignite the senses and inspire my guests. Having been lucky enough to work for some of the nations best chefs, attention to the finer details in balance of textures, depth of flavour and refined cooking techniques are vital.
We work closely with our suppliers and aim to source the very best local produce where ever possible, from Bromham veg supplied by Lovejoys of Melksham, to our award winning meat supplied by Walter Rose + Son. Where needs arise we will go further afield to get the very best.
My decision as a chef to open my own kitchen was something I always wanted to do, I am loving cooking with freedom, honesty and transparency and I truly hope you enjoy the results as much as I love the journey.