About Callum Leslie

With over a decade of experience in professional kitchens, Callum Leslie’s culinary journey began modestly as a kitchen porter in his local restaurant. Today, at just 29, he leads the Michelin-starred kitchen of The Black Swan at Oldstead and The Abbey Inn, Byland, as Executive Chef across Tommy Banks’ flagship sites.

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Callum’s impressive résumé spans eight Michelin stars. His first chef role was at the acclaimed Box Tree Restaurant in Ilkley under Simon Gueller, where he refined his skills with then-Head Chef Lawrence Yates.

 

A formative year followed at Midsummer House in Cambridge, Daniel Clifford’s two-starred institution, which proved a pivotal step in Callum’s development. He went on to join Marcus Wareing’s two-star Knightsbridge restaurant, before spending eighteen months at Restaurant Sat Bains in Nottingham, leading the pastry section for a year as Chef de Partie.

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In 2019, Callum returned to his Yorkshire roots to join The Black Swan as Junior Sous Chef. His talent and dedication saw him rise quickly through the ranks, becoming Senior Sous in 2020 and Head Chef in 2021. In 2024, he was appointed Executive Chef, now overseeing both The Black Swan at Oldstead and Abbey Inn Byland, working alongside Tommy Banks and Head Chefs Alice Power and Duncan Moran.

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In 2025, Callum competed in Series 20 of BBC Two's Great British Menu, winning the North East & Yorkshire regional heat and earning a place in the national finals. His memorable dishes, including his 10/10 scoring main course inspired by Joseph Priestley's Carbon Cycle, solidified his status as one of the region’s top culinary talents.