Tommy Banks Group to launch The Abbey Inn at Byland this May
The Tommy Banks Group is excited to announce the forthcoming launch of The Abbey Inn Byland in North Yorkshire, a relaxed country pub with rooms. Opening on 25th May, down the road from their Michelin-starred restaurant The Black Swan, the pub will exhibit the hyper-local, sustainably focused ethos for which the Group is renowned, with the famous grown and reared produce from the family’s farm in Oldstead taking centre stage.
The Abbey Inn at Byland History
Boasting views of the gothic ruins of the historic Byland Abbey, The Abbey Inn was built by monks in 1845 as a farmhouse, but by 1853 had been converted into a public house. The Grade II listed 19th-century inn is being refreshed with a state-of-the-art kitchen, relaxed dining room and cosy bar area equipped with roaring fires and a bar stocked with an excellently curated drinks list (including, of course, the Group’s very own Banks Brothers canned wine).
Spearheading the food, alongside Tommy, is Head Chef Charlie Smith, who has worked for the Group for over 5 years across The Black Swan, Roots and Made In Oldstead. The team will be serving reimagined classics with their signature Oldstead style, using outstanding ingredients from the nearby farm and garden, including their own meat, reared a mere mile away from The Abbey Inn Byland in North Yorkshire.
Those stopping in for a drink at The Abbey Inn Byland in North Yorkshire can choose from snacks like the Pork and fennel pollen Danish with brown sauce; Confit chicken brioche dumplings with lemon verbena; and Doddington croquetas with elderflower honey vinegar, not to mention the home-cured Charcuterie plate from the Banks’ rare breeds up the road in Oldstead.
For starters at The Abbey Inn, there’s Smoked baby beetroot, ewe’s curd and ‘rhuboshi’; Salt aged bavette tartare with fermented peppers and smoked bone marrow; and Glazed Herdwick lamb rib with yoghurt flatbread and fermented carrots to name but a few.
Mains are wholesome and hearty, like The Byland burger, on which the team have been working tirelessly. The patty is made up of Dexter chuck brisket and short rib, topped with bacon and chicory jam and served alongside pork fat fries. A vegetarian Hen of the Woods burger is also a highlight, as is Halibut cooked over charcoal alongside charlotte potatoes and a yoghurt whey and chamomile sauce.
The dessert menu features Carrot and chicory tiramisu as well as an array of soft serve sundaes such as the Rye cookie and Jerusalem artichoke caramel sundae.
The pub will also include three luxurious rooms (open in July) which will be sympathetically designed in keeping with the history and the heritage of the inn. Enjoy a relaxing soak in the roll-top baths and wake up to the stunning views of Byland Abbey. Two-night packages will be available for guests to experience the magic of Michelin Starred Yorkshire restaurant The Black Swan, as well as the Abbey Inn Byland in North Yorkshire.
As ever, The Tommy Banks Group is devoted to employing those passionate about hospitality, sustainability and seasonality at their new venture, The Abbey Inn.
Address: The Abbey Inn Byland, York, YO61 4BD
Opening Hours: Monday: 12pm-2pm & 5.30pm-8.30pm | Tuesday & Wednesday: Closed | Thursday: 5.30pm-8.30pm | Friday & Saturday: 12pm-2pm & 5.30pm-8.30pm | Sunday: 12pm-2.30pm & 5.30pm-8.30pm
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