NORTH Yorkshire is home to one of the top five rated restaurants in the country according to the global review site Trip Advisor.

The Black Swan at Oldstead, near Thirsk, has today been unveiled as the fifth best restaurant in the UK in the 2018 Travellers’ Choice Awards, announced by the world’s largest travel site, TripAdvisor.

As well as finishing fifth in the UK fine dining restaurant rankings, The Black Swan is also named as the 18th best in Europe.

Taking the top spot in the UK this year is Nottingham’s Restaurant Sat Bains, which also claims fourth place in the world.

Adam’s in Birmingham is the UK’s runner up, while Oxfordshire’s Belmond Le Manoir Aux Quat’Saisons takes third place in the UK.

The coveted title of number one restaurant in the world has gone to Au Crocodile in Strasbourg, France.

The Black Swan is no stranger to success; it previously won the top Fine Dining rating in Trip Advisor's 2017 awards and was awarded The Best Restaurant in the UK 2018 by The Food and Travel Magazine.

The restaurant's head chef and co-owner Tommy Banks became the youngest Michelin-starred chef in Britain when he earned a star aged just 24 in 2013.

Three-years-later Mr Banks won a national fanbase after appearing on the Great British Menu television programme, during which he famously produced a dish inspired by the white horse landmark at Kilburn.

Mr Banks went on to win the Great British Menu in both 2016 and 2017.

TripAdvisor spokesperson, Hayley Coleman, praised the Black Swan's achievements in this year's awards.

She said: “These awards are determined by the millions of reviews posted over twelve months from diners who have visited the restaurants. "To be named among the UK’s top ten demonstrates the incredible work that the team at The Black Swan at Oldstead are putting in to deliver the best experience to its customers."

The restaurant is known for its locally sourced food as Mr Banks looks at his background in farming and the surrounding countryside for his inspiration.

Earlier this year he released his debut book 'Roots' which showcases 100 recipes.

It also contains stories and ideas about growing, foraging and preserving food, accompanied by photographs from the North Yorkshire countryside.

Each recipe is designed to be inspired by a root ingredient and is designed to appeal to home cooks, professional chefs and gardeners. Mr Banks says that his work is 'not just a job, but a lifestyle'.