Latest news with #Oldstead
Metro
10-06-2025
- Business
- Metro
‘Totally overrated' restaurant crowned the best in the UK — as top 100 revealed
Here's a look at the full list of restaurants as named in the National Restaurant Awards 2025: Ritz, London 2. Moor Hall, Aughton 3. The Ledbury, London 4. Trinity, London 5. Bouchon Racine, London 6. Oma, London 7. AngloThai, London 8. Osip, Bruton, Somerset 9. Ynyshir, Eglwys Fach, Ceredigion 10. Dorian, London 11. Mountain, London 12. The Devonshire, London 13. Kiln, London 14. Restaurant Gordon Ramsay, London 15. Woven by Adam Smith, Sunningdale, Berkshire 16. Ikoyi, London 17. Lyla, Edinburgh 18. A Wong, London 19. Da Terra, London 20. Brooklands by Claude Bosi, London 21. Lyle's London (closed since May) 22. Kitchen Table, London 23. Josephine Bouchon, London 24. Endo at the Rotunda, London 25. Paul Ainsworth at No.6, Padstow, Cornwall 26. Restaurant Pine, east Wallhouses, Northumberland 27. Canteen, London 28. The Unruly Pig, Bromeswell, Suffolk 29. Sabor, London 30. Row on 5, London 31. Restaurant Sat Bains, Nottingham 32. Bibi, Lodon 33. Kolae, London 34. The Sportsman, Seasalter, Kent 35. L'Enclume, Cartmel, Cumbria 36. Higher Ground, Mancester 37. Camille, London 38. Core by Clare Smyth, London 39. Claude Bosi at Bibendum, London 40. Chishuru, London 41. The Glenturret Lalique, Crieff, Perth and Kinross 42. Frog by Adam Handling, London 43. JÖRO, Wharncliffe Side, South Yorkshire 44. Grace & Savour, Hampton in Arden, Solihull 45. Updown Farmhouse, Deal, Kent 46. Dongnae, Bristol 47. Le Manoir aux Quat'Saisons, Great Milton, Oxfordshire 48. Opheem, Birmingham 49. Restaurante Interlude, Horsham, West Sussex 50. Kol, London 51. Agora, London 52. Akoko, London 53. Chez Bruce, London 54. Brat, London 55. The Forest Side, Grasmere, Cumbria 56. Gorse, Cardiff 57. Humble Chicken, London 58. Cornus, London 59. Morchella, London 60. Skof, Manchester 61. Sollip, London 62. The Cedar Tree by Hrishikesh Desai, Brampton, Cumbria 63. Starling, Esher, Surrey 64. Plates, London 65. Wilsons, Bristol 66. The Kinneuchar Inn, Kilconquhar, Fife 67. Solstice, Newcastle 68. Annwn, Narberth, Pembrokeshire 69. The Clove Club, London 70. Wildflowers, London 71. The French House, London 72. Mýse, Hovingham, north Yorkshire 73. Restaurant Hjem, Hexham, Northumberland 74. Sola, London 75. The Angel at Hetton, Hetton, north Yorkshire 76. The Muddlers Club, Belfast 77. Heft, Grange-over-Sands, Cumbria 78. Inver, Cairndow, Argyll and Bute 79. The Little Chartroom, Edinburgh 80. The Fordwich Arms, Fordwich, Kent 81. The Black Swan at Oldstead, Oldstead, north Yorkshire 82. Upstairs by Tom Shepherd, Lichfield, Staffordshire 83. The Grill by Tom Booton, London 84. Hide, London 85. The Parkers Arms, Newton-In-Bowland, Lancashire 86. Solo, Omskirk, Lancashire 87. Fallow, London 88. Forge at Middleton Lodge, Richmond, north Yorkshire 89. Lita, London 90. The Quality Chophouse, London 91. Planque, London 92. Gymkhana, London 93. Lisboeta, London 94. Crocadon, Saltash, Cornwall 95. Luca, London 96. The Seahorse, Dartmouth, Devon 97. The Palmerston, Edinburgh 98. Trivet, London 99. St. John, London 100. Maison Francois, London
Daily Mail
02-06-2025
- Business
- Daily Mail
King of Fish dethroned by costs: Turbot vanishes from seafood restaurants after labour, energy and shipping price hikes
Price hikes are forcing restaurants to ditch a menu staple dubbed the 'King of Fish'. Turbot is increasingly vanishing from plates served up across the UK following surges in costs for labour, energy and shipping, top chefs and retailers have warned. Fans of the fish dish savour its flesh and flavour - but it is now proving prohibitively expensive to source and serve for outlets already facing cost of living pressures. Among those raising the alert is Tommy Banks, chef patron of two Michelin-starred venues in Yorkshire - the Black Swan, in OIdstead, and Roots, in York. He was full of praise for turbot itself, saying: 'It's the king of the sea, a beautiful fish.' But he told of the soaring costs involved in providing it, saying how the fish cost £18 per kilogram before the 2020 Covid-19 pandemic but 'as much as £65' these days. He said: 'You can't afford to put it on the menu. 'And if you do, the amount you'd have to charge for it, there's just no value whatsoever. 'There really isn't cheap or cheaper fish any more - but turbot in particular is just outrageous and you can't afford to use it.' He described how, during a recent tasting night staged at his Roots restaurant, one of the dishes involving turbot could only include 'literally a sliver' for each diner. Mr Banks added: 'We were like, "Well, we need to make turbot the smallest because it's so expensive" - it was costing £9 for 60g of fillet.' Some restaurants have halted ordering turbot at all, according to Adrian Nunn, director of fish-selling firm The Upper Scale. He told of bosses opting instead for cheaper options such as Dover sole, the Telegraph reported. He said: 'I don't think I've got one restaurant using turbot - they used to and they've stopped, they can't afford to.' Other seafood offerings appearing to be too pricey for many these days include langoustines, lobster, caviar and truffle, of which Mr Nunn said: 'You'll only really find in Mayfair now.' He added: 'It's not just the prime fish - it's all fish, whether it's frozen or whether it's sardines, mackerel, whether it's turbot, Dover soles, it's all gone up.' Adding to pressure is increased demand for fish from Spanish and French buyers willing to pay more, which has driven up the price for British firms. Mr Nunn said: 'We buy in North of England, because there's not so many Spanish and French buyers up there. 'They'll just outbid us. We'd love to buy turbot at £10 per kilo, but they'll pay £20, £25, £30 so that's it.' Figures from the Office for National Statistics show that white fish fillets have leapt in average price per kilogram by more than 28 per cent in the past three years. That cost hit £20.59 in January this year - compared to £15.57 in the same month of 2011, £11.48 a decade earlier and just 53p back in January 1971. Keeping fish chilled has hit traders especially hard with rising energy bills in recent years. Businesses have also been tussling with high inflation as well as the Government's increases to the minimum wage and National Insurance contributions in Chancellor Rachel Reeves's Budget last October. She hiked the rate of employer National Insurance contributions to 15 per cent and reduced the threshold for paying the tax from £9,100 to £5,000. Meanwhile, i nflation leapt to 3.5 per cent in April this year, according to the latest Bank of England figures. That was up from 2.6 per cent the previous month and 1.7 per cent last September. Laky Zervudachi, director of sustainability at fish wholesaler Direct Seafoods, said: 'This year we have seen increasing inflationary pressure on virtually all species of seafood, whether it be simple staples like cod and haddock, to the more exclusive species like scallops and lobsters. 'As always, there are many factors that combine to create these increases, not least are a number of precautionary measures that have been taken by international bodies to help preserve fishing stocks around the world.' He also described how French and Spanish buyers especially were stepping up demand, pushing up the prices for UK companies.
