Chef Series: Tommy Banks x Thom Bateman

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AN EXCLUSIVE COLLABORATION

The first in our Chef Series arrives this May with an exceptional collaboration between Tommy Banks and Thom Bateman – two chefs united by a passion for bold flavour and seasonal produce. Available exclusively over the final two weekends of the month, this bespoke menu is a celebration of the very best of land and larder.

Inspired by the dishes served at Thom’s restaurant, the menu begins with a stuffed chicken wing with fermented chilli buffalo, chicken fat ranch and dill-pickled celery. Venison en croute follows, served with wild garlic pommes purée, miso honey-glazed carrots and rich Bordelaise, finished with wild garlic capers. To conclude, a chocolate and chestnut “Mont Blanc” with woodruff mousseline and salted Pedro Ximénez syrup.

A limited-time collaboration not to be missed.

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ABOUT THOM BATEMAN

Thom Bateman is a British chef and restaurateur known for his modern, nostalgic approach to fine dining and his fast-rising profile in the UK hospitality scene. He began his career at just 18 when he unexpectedly became head chef of a Latin American restaurant, despite having no formal training at the time – an experience that set the tone for his bold, self-driven path in hospitality.
After stepping away from professional kitchens in his early twenties to focus on family business, Thom later returned to food through social media, building a strong following with his “bbox food” content. This resurgence led him back into restaurants and the launch of his first solo venture, The Flintlock at Cheddleton, a seasonal fine dining restaurant rooted in British produce and modern technique.
He has since expanded his work across restaurants, social media and food projects, building a reputation for accessible fine dining.
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