Meet the Team
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Andrew Burton - Head Chef
Andrew is a Yorkshire man born and bred and is married to Lucy and lives locally. He loves eating out, trying different styles of food and cooking techniques, traveling to other countries and spending quality time with his beloved dog, Heather.
Andrew started at the Black Swan in August 2007 and set about updating and revitalising the food with instant success, gaining two Rosettes after only three months. Andrew has worked in many other fine Yorkshire hotels, latterly at the four red star, three rosette, Swinton Park Hotel near Masham.
Olivier Bonte - Restaurant Manager
Olivier was born in Cambrai in Northern France and went to catering school in Le Touquet .He then found his first job at the Hilton Arc de Triomphe in Paris. He moved to Monaco, officially the Principality of Monaco, the home of the rich and famous to work in the two Michelin star restaurant, Hostellerie Jerome.
The draw of North Yorkshire proved too strong however and Olivier came to England to work at the four red star Swinton Park Hotel before moving to The Black Swan in April.
Jayne Palliser - Reception Manager
Jayne has now worked at the Black Swan Hotel for over eight years and is still only 25. Jayne started work at the Black Swan working weekends and holidays whilst studying for her A levels. She then went to university in Hull to study a four-year course in Human Resource Management at the University of Lincoln. In 2004 Jayne graduated from university with a BA Hons degree, before returning back to her roots at the Black Swan.
Jayne is currently Reception and Reservations Manager overseeing reception, events, weddings and meetings.
Alison Souter - Tearoom Manager
Alison started at the Black Swan in 1996 as a part time waitress as her children were only two and four at that time. Alison had trained with Barclays Bank but soon realised she wanted a job where she could interact with people on a far more personal level.
Working her way upwards to become Assistant Restaurant Manager, a position she has held for the past five years until November 2007 when she became the new Tearoom Manager and launched the Black Swan's newest venture in December 2007. Alison has a real passion for teas and has become an expert in her field.
Martin Towse - Head Patisserie
Martin has a natural talent for creating the most amazing tasting and eye-catching patisserie and homemade chocolates – and he’s received praise from the highest quarters.
Chef Michel Roux proclaimed Martin’s work as “ some of the best I have ever tasted in the UK, a pleasure for the eyes, and a wonderful display of skill at its best!" Martin started work at the Black Swan in June 2007 with the brief to develop new recipes, patisserie and homemade chocolates for the launch of the tearoom in December 2007.
Owner Simon Rhatigan and general manager Simon Murphy had the unenviable job of weeks of tasting the new creations –the results of which guests can taste for themselves on a daily basis.
Martin previously worked at the Michelin starred Auberge du Lac, as head pastry chef for top tv chef Jean-Christophe Novelli.
A visit to the Black Swan isn’t really complete without trying some of Martin’s handiwork – or at least taking some patisserie or chocolates home to share with those you love!
Alison Richardson - Head Housekeeper
Alison wouldn’t mind us saying she’s one of the old guard at The Black Swan, having been working at the hotel in one capacity or another for almost 30 years. Starting as a Saturday girl in 1977, she took up a full time post as a chamber maid in 1980, and then moved on to become an an assistant housekeeper. Alison married a local man, Andrew in 1986. She sadly left the hotel in 1987 and was enticed to work in York at the then Crest Hotel as an assistant housekeeper with her sister who was the then head housekeeper. With the arrival of her daughter Holly in 1993, Alison took four years off and then returned to the position of Head Housekeeper at the Black Swan.
Though Alison's association with the hotel is 30 years, she still has a long way to go to catch her mother, Jean, as Jean has been here for over 50 years and is still going strong.
