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Digital Subscriptions > Kitchen Garden Magazine > September 2018 > BANKING ON BEING THE BEST


With two Michelin stars and a restaurant recently voted Best in the World by Trip Advisor, one could assume that Tommy Banks has been in this business for decades. But in fact the Yorkshire-born kitchen whiz is only 28 years old – and he’s just getting started…


Some chefs spend their whole lives chasing down a Michelin star – and some might never achieve that goal. But for Tommy Banks, head chef at The Black Swan at Oldstead in North Yorkshire, the capturing of this iconic culinary accolade wasn’t so much a personal goal at first, more a practical business target, because Banks’ promotion to head chef came shortly after his predecessor had managed to getThe Black Swan into the pages of the prestigious guide. And the then 24-year-old was keen to show the restaurant’s owners – his own mum and dad – why they could trust him to keep up the good work at the country pub.

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*** 5 Brand new videos inside! - for more, see here: *** September is traditionally a time for harvesting summer crops of fruit and vegetables and preserving any gluts so we can enjoy them through the long winter. However, there is still plenty we can do to stretch the growing season to ensure an early and productive start next year. A cold frame is helpful to extend the growing season and in this issue Joyce Russell shows you how to make one. Soil is our most precious commodity in the garden and after a year of hard work it deserves a bit of TLC. So this month we have two features, starting on pages 42 and 73, dedicated to helping you keep your soil fighting fit. There is plenty of info on crops, too; expert grower Rob Smith has some great top tips on growing broccoli and calabrese, while this month our resident fruit expert David Patch turns his attention to figs. Finally don’t forget to enter our great fun Passionate Plotter and Wonky Veg competitions for the chance to win some super prizes!