Michelin-starred chef Tommy Banks works to adapt to the new world after the pandemic

Chef Tommy Banks, who runs the Michelin-starred restaurant Black Swan with his family, said they needed to adapt to the post-pandemic world but would not lower their prices to attract people to their venues.

Successful chef Tommy Banks, who runs the Michelin-starred restaurant Black Swan in the UK with his family, said he thought prices would not lower, even after quarantine, saying the prices of the products were already costly even that prices could rise after quarantine. “I’m not going to put the prices up, but I certainly am not going to put them down. We much look at trying to be the best value possible,” he said. Chef Banks also plans to change shared plates to individual plates at another restaurant Roots. “I think there will be a period where people will just want to go and have their own plate of food in front of them,” Banks said. However, the celebrity chef said he would continue to maintain the tasting menu at the Black Swan restaurant as he thought people still wanted to experience the tasting menu.