Introducing our revamped Turbo Shandy! 🍹

#StaffSpotlight 🌟 Meet Frankie, our fantastic Chef de Rang! Her top picks from our current menus are the two-part crab course and the Rhubarb and Fennel Sour cocktail.

Restaurant Manager Bailey._.brooks serving our two-part crab course to our guests during last week's service, which gets a thumbs up all round. 😄👍

We’ve got a new arrival Roots York! Huge congratulations to our incredible team for their unwavering dedication and passion. A big thank you to Michelin for acknowledging the outstanding efforts of our talented staff. Here's to many more successes ahead! 🌟👏

Deliciously different dessert: potato/chicory root Roots York

#MICHELINStar

guide.michelin.com/gb/en/york-reg…

Celebrating #NationalSourdoughBreadDay with this celebratory cross-section snap of our sourdough boule 🤩

WILD GARLIC BUDS ~ As you may have seen from Tommy Banks' post, wild garlic season is in full swing, our dedicated Foraging and Preservation team has been hard at work collecting wild garlic leaves for the past six weeks, and they've just begun gathering wild garlic buds.

A revamped Petit Fours course with a two-part update. First up, a doughnut filled with fermented damson jam, rolled in sugar, perched atop woodruff cream. Next in line is a fudge made from our unique black squash miso produced on the farm and topped with a candied pine cone.

Steamed cod surrounded by a razor clam and fermented gooseberry sauce with diced cornichons, confit Jerusalem artichokes, wild garlic buds, chopped samphire, squid and razor clams running through it to complete our cod course.

Spring has officially sprung! Today marks the official first day of spring 🌿

#StaffSpotlight - Say hello to Will, our Apprentice Chef and avid outdoorsman! His idol? None other than Heston Blumenthal – Will admires how Heston transforms ingredients, uncovering their deep flavors. And if he could pick a dream dining spot? It's got to be Dinner By Heston

We celebrate #NationalButchersWeek by giving a shoutout to R & J Butchers, who both produce and butcher a lot of our meat which you find on our tasting menu, including the hogget for our main course.

Caramelised celeriac shell filled with aged rib cap tartare, fermented carrot, crispy celeriac nest, and chive emulsion. ✨

CHICORY ROOT ~ Resembling a parsnip, this root offers a bitter, coffee-like flavor that deepens upon roasting. After roasting, it's finely ground and made into a crumble and ice cream for our Chicory Root & Potato dessert.

Today marks the farewell for Mel after an incredible 3-year journey with the group. She joined during the onset of lockdown, spending 5 months at MIO before Roots York opened its doors in May 2021. Starting as a senior Chef De Partie, Mel worked her way up to Senior Sous.

For the scallop course, the team serve a sabayon sauce table side, blending the richness of brown butter and the depth of black squash tamari. This course is completed with shavings of black winter truffle.

Check out this lineup 🤩

After weeks of testing, the very talented Bailey created this incredible non-alcoholic cocktail pairing. Whether you're continuing dry January or the designated driver, you now have a perfect drink companion for your tasting menu.

CHARCUTERIE 🍖 - Lomo, Coppa, and Salami, created from the tenderloin of our Saddleback pigs and the shoulder of our Oxford Sandy and Black pigs. Both native rare breeds, roam freely and forage in our farm fields, adding a distinct flavour to the meat.

An almond crumble base, raw milk ice cream infused with tagette flower honey, caramelized pear jam, and marinated pears in apple marigold vinegar. Topped with brown sugar meringue, apple marigold and caramelised yogurt whey granitas, finished with a sprinkle of bee pollen.

Congratulations🍴
House of Tides Restaurant Pine Restaurant Hjem Solstice by Kenny Atkinson MiddletonLodgeEstate Restaurant Mýse The Star at Harome The Black Swan at Oldstead Grantley Hall AngelHetton Pipe and Glass Roots York
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