Roots York

Roots York Michelin-starred restaurant located in the heart of historic York, by chef Tommy Banks.
(1493)

Sister restaurant to the Black Swan, Roots has embraced its farm-to-fork ethos to bring a taste of Oldstead to the city.

Quinta da Fonte Souto, Symington Family Wines 2022In Portuguese, Fonte means “spring” or “source of water”, while Souto ...
05/07/2026

Quinta da Fonte Souto, Symington Family Wines 2022

In Portuguese, Fonte means “spring” or “source of water”, while Souto refers to a chestnut grove. The estate takes its name from the natural springs that flow through the property and the beautiful chestnut trees that surround its vineyards.

This wine was created as part of the Symington family’s ambition to craft world-class white wines from indigenous Portuguese grape varieties. It represents an exciting venture for a family best known for owning some of Portugal’s most celebrated Port houses, including Graham's, Dow's and Cockburn's.

The wine beautifully expresses the estate’s unique terroir. Altitude brings freshness and balance, while mature, low-yielding vines contribute concentration and depth. Careful winemaking adds further complexity and structure, resulting in a wine of remarkable elegance and character.
Its vibrant freshness, layered texture, and subtle complexity make it a particularly harmonious pairing with our Hen of the Woods course as part of the Experimental & Adventurous Wine Package.

APPLETINICombining vodka and calvados with crisp apple juice, tart gooseberry juice and fragrant rosemary syrup, it deli...
28/06/2026

APPLETINI

Combining vodka and calvados with crisp apple juice, tart gooseberry juice and fragrant rosemary syrup, it delivers layers of orchard fruit, subtle herbal notes and a refreshing finish.

A custard made with Burford Brown eggs, topped with a compote of semi-dehydrated summer rhubarb from Rhubarb Robert. Fin...
24/06/2026

A custard made with Burford Brown eggs, topped with a compote of semi-dehydrated summer rhubarb from Rhubarb Robert. Finished with a burnt cream, rhubarb and pumpkin seed granita, the dish is completed with candied crispy pumpkin seeds.

Our Foraging and Preservation team have recently wrapped up another successful wild garlic season, carefully harvesting ...
21/06/2026

Our Foraging and Preservation team have recently wrapped up another successful wild garlic season, carefully harvesting this exceptional ingredient at its peak and preserving it in a variety of ways to be enjoyed throughout the year. From leaves and stems to buds, flowers and capers, every part of the plant is thoughtfully utilised, ensuring nothing goes to waste while capturing the very best of the season.

You'll find wild garlic stems alongside our Aged Beef Toast, while our Milk Bread & Wild Garlic Butter uses wild garlic salt, capers, flowers and honey. Pickled wild garlic stems add depth to our Hen of the Woods course, and wild garlic flowers bring a seasonal flourish to our Cod dish.

This whole-plant approach ensures nothing goes to waste, allowing us to celebrate the ingredient in all its forms. Alongside the tasting menu, wild garlic also features in our punchy Wild Garlic Margarita.

Fresh and preserved for use throughout the year, wild garlic remains one of the defining flavours of the season.

Lightly brined and steamed North Sea cod, brushed with black squash miso butter, sits atop a caramelised Senshyu onion p...
19/06/2026

Lightly brined and steamed North Sea cod, brushed with black squash miso butter, sits atop a caramelised Senshyu onion purée. Served with crisp onion petals, preserved wild garlic flowers, and parsley stems, the dish is finished with a delicate Senshyu onion and buttermilk sauce.

Address

68 Marygate
York
YO307BH

Opening Hours

Wednesday 6pm - 8pm
Thursday 6pm - 8pm
Friday 12pm - 1:30pm
6pm - 8:30pm
Saturday 12pm - 1:30pm
6pm - 8:30pm

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