Roots York

🌅 Sea Buckthorn Sunrise 🌅

A blend of sea buckthorn liqueur, herb-infused tequila, English sparkling wine, and a touch of beetroot syrup for a vibrant finish.

Bailey and Jenny serving our courgette course with a smile 😀

A key highlight of our new mackerel dish is the use of our Sungold tomatoes. Our chefs use them in various forms: a tomato water, semi-dehydrated, and fresh after being marinated in an elderflower gastrique.

Our restaurant manager Bailey works closely with Dickie and Mas from our preservation team based down at The Farm in Oldstead to create the fantastically unique selection of cocktails we have on the list here at Roots. Many vital ingredients are harvested all year round and preserved using techniques such as distilling, infusing, drying and freezing. Preservation techniques allow us to bring our guests flavours from all the seasons, through all the seasons.

Including our Jostaberry Sidecar, which makes use of Jostaberries (a cross between a blackcurrant and a gooseberry) foraged from the hedgerows surrounding The Farm in Oldstead back in 2022, which has been sat in brandy since then developing that rich, delicious flavour that works so well in this cocktail.

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

Our dessert celebrates lemon verbena and strawberries sourced from Annabel's farm in Garforth, Leeds.

Lemon verbena mousse topped with strawberries macerated in lemon verbena honey and sheep's yoghurt ice cream. Topped with a crispy layer of strawberry and calendula flowers, finished tableside with strawberry juice split with rhubarb root oil.

Last week in photos 📸

Banneton baskets under the bright lights of the pass 🔆

🌟 Meet Tara, our talented Chef de Rang! Outside of work, she loves hiking, bouldering, and whipping up delicious homemade sourdough pizzas!

Her dream foodie destination? Le Manoir. Her current favourite dish is the summery strawberry dessert on the menu at Roots. And if she could eat one thing forever, it’d be Greek tapas for endless variety!

Celebrate National White Wine Day with a crisp Riesling 2020 from Winnica Turnau 2020!

It's a vibrant Riesling from Poland with green apple, lemon, and lime notes, racy acidity, and taut minerality. The team loves this wine because "it's simply delicious, great value for money and a great example of new world wines from lesser represented countries in the wine world."

THIS EVENT IS SOLD OUT

MEET THE PRODUCER | SOUTH AFRICAN WINE DINNER
Thursday 26th September at Roots York

We are honoured to be welcoming to Roots York some of the most exciting names in South African wine.

Join Lukas Van Loggerenberg, Bevan Newton Johnson and Andre Van Rensburg, each from their eponymously named wineries for a relaxed evening with the stories told by the producers themselves.
Accompanied by a tasting menu created to perfectly match by Head Chef Will Lockwood.

£175pp to include a six course tasting menu, arrival drink and six wines served by the producers themselves.

There's extremely limited availability for this exclusive, intimate evening with the producers so head to our website to book now.

A few photos from lunch service last week 📸

Oldstead Herb and Vegetable Tart

A celeriac tart filled with herb cream made from apple marigold and lovage, topped with radishes dressed in fennel pollen and chewy beetroots glazed in rhubarb juice. This is finished with a dressing made from nasturtiums and buttermilk, then finally topped with cured egg yolk.

SPRUCE – Our chefs capture the incredible grapefruit-like flavour of spruce and infuse it with honey to glaze our extra-large scallop. Just one of the many preserved ingredients made by the Foraging and Preservation team in Oldstead.

Cherry & Lavender 🍒🍸

Introducing our new soft drink pairing for our beef main course! Made with rosemary and lavender syrup from our Oldstead garden and cherry juice, this refreshing drink is finished with droplets of coal oil.

Looking at some components of our new strawberry pre-dessert:

1. Strawberry tuiles
2. Rhubarb root oil
3. Calendulas
4. Lemon verbena, which gets infused with honey and made into a mousse by our chefs

Our revamped Turbo Shandy features homemade sloe gin, damson syrup, and redcurrant juice, this refreshing blend also includes chicory vodka from Cooper King and our exclusive Beneath the City beer collab with Turning Point.

🌟 Meet Ali, our talented Chef de Partie! Outside of the kitchen, he loves fishing—match fishing with his dad on weekends and big carp fishing when he has time. Ali also enjoys playing darts and he's proud that he's scored two 180s! His go-to pre-work breakfast is crumpets, and he often enjoys a cottage pie or more crumpets after work. Ali is inspired by Thomas Keller and dreams of dining at Ynyshir or L’Enclume. His favourite dish? the green rhubarb pre-dessert. And if he could eat one meal for the rest of his life, it would definitely be cottage pie!

DAMSON ~ The damsons are foraged around Oldstead. Slightly more almond-flavoured with extra acidity compared to regular plums, we pick about 100kg annually. Our preservation team ferments them in 2% salt for one month and it is made into jam to fill our doughnuts for the Petit Fours course.

A before and after of our chicory root potato course, praised by James Martin on the James Martin's Saturday Morning show as "the best dessert I’ve tried on TV."

Smiles all round for our latest creation... the Sea Buckthorn Sunrise! 🌅😆 This fizzy delight features sea buckthorn liquor, herb-infused tequila, English sparkling wine, and beetroot syrup.

Our Restaurant Manager, Bailey serving up our two-part Petit Fours course.

CHARCUTERIE - Lomo, Coppa, and Salami made from our Saddleback and Oxford Sandy and Black pigs. These rare breeds forage freely on our farm, giving the meat a unique flavour. These amazing cuts are then cured in our charcuterie fridge at .

Special Delivery 📦

Dickie and Chris bring over 90 different preserved ingredients a week to Roots for our teams to showcase on the menus in a number of different ways. Truly unique ingredients that can't be experienced anywhere else.

A few bits from last week 📸

Tara serving the hogget course to our guests during last week's service 🙂

Our hogget is finished tableside with a sauce made from the bones and trim from the saddles and then finished with herb-infused lamb fat.

Our chefs are always making the most of the flavours a season has to offer. Here they’re barbecuing fresh asparagus from our local supplier, Spillman's over fire on the Kasai Grill. A course that's available on the Core Menu and The Signature Menu at Roots.

Did you hear, we've extended the availability of our £95 Core Menu menu so it's now available on Friday evenings too.

Check availability and book now via the link - https://shorturl.at/fGW14

🌟 Meet Anton, our brilliant Sous Chef! When he's not in the kitchen, you'll find him indulging in his love for cars, motorcycles, and all things motorsport. Anton's day starts with a nutritious breakfast of yoghurt, granola, and berries, setting the tone for a day of culinary creativity. Inspired by pastry chef Cedric Grolet, Anton admires his incredible talent. When it comes to dining out, Anton's top picks include Noma and Ynyshir, where Gareth Ward's dishes reign supreme. At our restaurant, Anton's favourite dish is the hogget course - simply amazing! Outside of work, Anton enjoys treating himself to a Tarantina pizza from Rudy's Pizza (complete with anchovies!) followed by lemon tops ice cream for dessert.