Will Lockwood

Chef Will Lockwood's culinary philosophy is deeply rooted in a 'farm to fork' concept, a principle established during his tenure at The Black Swan at Oldstead and meticulously carried forward to Roots in York. This ethos dictates that every decision, from food and drink to service, revolves around the produce cultivated and preserved on the Banks' family farm in Oldstead. His approach emphasizes hyper-seasonality and sustainability, not just by sourcing ingredients locally but by mastering ancestral techniques of preservation—fermenting, candying, curing, pickling, and drying—to capture and serve the essence of a season year-round. This allows for a pantry of truly unique ingredients that would otherwise be unavailable. The focus on preservation is so integral that dishes often feature multiple preserved elements, creating distinct and complex flavor profiles. Lockwood and his team are constantly innovating, developing new techniques and dishes while maintaining a commitment to zero-filler menus, where every plate stands out and serves a purpose. This blend of tradition, innovation, and an unwavering connection to the land defines his overarching vision for a deeply flavorful, honest, and uniquely British dining experience. Chef Lockwood's technical mastery is characterized by an innovative application of preservation techniques to create deeply complex and unique flavor profiles. He employs fermentation to introduce acidity and depth, as seen in his use of fermented celeriac juice as a vinegar substitute in hollandaise, and spruce honey for a sweet-sour glaze. His plating, as described by the Michelin guide, is "deceptively simple to look at," belying the intricate processes and layers of flavor within. Flavor construction often involves contrasting elements like sweet and sour, or bitter and rich, to achieve balance and intrigue. He also demonstrates a remarkable ability to transform humble or challenging ingredients, such as chicory root, into unexpected culinary delights. His most legendary signature dishes include: * **Scallops with Preserved Ingredients**: Featuring two or three preserved ingredients, notably a hollandaise made with fermented celeriac juice and scallops glazed in spruce honey, creating a distinct sweet and sour profile. * **Chicory Root Potato Dessert**: A long-standing dish from his time at The Black Swan, it treats bitter chicory root like a coffee substitute by slicing, drying, and roasting it. It is served as chicory ice cream, chicory crumble, brown butter chicory caramel, and topped with a potato custard (milk, potatoes, sugar), famously tasting like tiramisu. * **Great British Menu Dishes**: While not explicitly detailed in flavor profile, his canapé and pre-dessert served at the 2023 banquet demonstrate his ability to create competition-winning, highly acclaimed plates.

Career

• Demi Chef de Partie at The Black Swan, Oldstead
• Intern at Noma, Copenhagen
• Head Chef at The Black Swan, Oldstead
• Junior Sous Chef at L'Enclume, Cartmel
• Head Chef at Roots York, York

Mentored by Tommy Banks.