Roots York

Michelin-starred restaurant in the heart of #York • Chef Director @tommybanks8 • Sister restaurant @blkswanoldstead • Premium food boxes @madeinoldstead

[York Racecourse @yorkracecourse]

Introducing a new level of raceday indulgence, Roots at the Races.

This season, @TommyBanks8 brings his Michelin-starred magic to York Racecourse and it’s every bit as special as you’d expect.

Read more here: https://t.co/6lXtEiTnLE

@RootsYork at the Races
Saturday 27th June

[York Racecourse @yorkracecourse]

. @rootsyork is coming to the Races 🏇🍾

Join us for a five course menu specially curated by Michelin star chef @tommybanks and his team at Roots celebrating Yorkshire’s finest ingredients and most loved dishes 🍽️

Each course is paired with a perfectly chilled glass of Lanson Champagne this is a unique opportunity to taste six champagnes from the Maison Lanson range.

Make it a day to remember experience a touch of luxury on Raceday, with live music from @BeckyHill after the final race.

🍽️ Roots at the Races
📅 Saturday 27th June
🔗 Book now: https://t.co/KlbeuycxMo

[Anthony Watson @arwatson1978]

What a fabulous lunch @RootsYork today - great cookery and outstanding service. The combination of porchetta with the Batard and the Tignanello was off the scale. Hard to think of a better way to spend a Sunday tbh.

[Roots York @RootsYork]

@ShaunLake111183 @TommyBanks8 That’s amazing to hear, thank you 🙏

[Roots York @RootsYork]

Our dessert is a true celebration of the British strawberry, featuring beautiful fruit supplied by Annabel's Deliciously British. Our chefs showcase it in several forms—dehydrated, turned into a vibrant granita, and crisp strawberry tuile.

[Roots York @RootsYork]

It’s the first time we’ve featured apricots grown in Oldstead, and we couldn’t be prouder. A huge shoutout to our incredible garden and farm teams for always pushing to grow better and more diverse produce for our menus!

[Roots York @RootsYork]

The Fino Colada

A light and refreshing twist on a classic, made with fino sherry as well as fig leaf syrup, mayweed rum, and sharp gooseberry juice—three ingredients from our Foraging & Preservation team in Oldstead.
Now being served on our cocktail menu.

[Roots York @RootsYork]

Hand-dived scallops, roasted in butter for caramelisation, glazed with spruce honey and fresh spruce tips, then dressed in brown butter and dusted with a powder made from barbecued celeriac skins.

[Roots York @RootsYork]

Sungold tomatoes from our garden at The Black Swan at Oldstead, served with lightly salted Mackerel and finished with a tomato water and elderflower dressing.

[Roots York @RootsYork]

Meet Stefan our brilliant kitchen porter. His favourite dish on our menu is the new pork course. One dish for life? “Sarmale” — Romanian cabbage rolls that bring him right back home. When in York, Stefan loves a walk along the River Ouse or relaxing in the Museum Gardens.

[Roots York @RootsYork]

Plating on the pass during service last week.

[Roots York @RootsYork]

With beautiful new ingredients from the Oldstead garden, our salad dish will continue to evolve as the growing season progresses. This weeks new additions are apricots, Pablo beetroots and Red Russian kale

[Roots York @RootsYork]

This course is finished tableside with a sauce made from the waste pork bones and trim, along with pickled girolles and mustard seeds. On the side, there's a warm cruffin filled with braised pig’s cheek.

[Roots York @RootsYork]

Hand-dived scallops, roasted in butter for caramelisation, glazed with spruce honey and fresh spruce tips, then dressed in brown butter and dusted with a powder made from barbecued celeriac skins.

[Roots York @RootsYork]

Tommy, Cal and Will served up another Ultimate Great British Menu dinner for our guests. It was a real celebration of standout dishes from their time on GBM over the years.

Sign up to our mailing list via the link to be the first to hear about tickets.
https://t.co/oDa8K7VXYM

[Roots York @RootsYork]

Still need to make plans for Father's Day?

We have a couple of tables remaining for our Sunday Feast Menu next week. Head to the link to book - https://t.co/U6Ix9sFOB7

[Roots York @RootsYork]

An early summer taste of our garden and woods that surround Oldstead.

A sorbet is made from gooseberries and sorrel juice then infused with tangerine marigold and douglas fir giving it a citrusy hit. Topped with a selection of foraged flowers and herbs from the garden.

[Roots York @RootsYork]

Paired with our sea bream course is the 2023 Seifried Riesling from Nelson, New Zealand—made in a traditional Mosel style with a touch of residual sugar and a beautifully silky texture. Part of our Experimental & Adventurous pairing.

[Roots York @RootsYork]

BTS - JUNE'S SUNDAY FEAST MENU

A behind-the-scenes look at our June Sunday Feast menu in action - featuring salt-aged roast rack of pork and something new with the option to add a cider braised pork shoulder stuffed Yorkshire pudding.

https://t.co/6N2uTB6lhw

[Roots York @RootsYork]

A light mousse of sweet cicely with strawberries marinated in rose vinegar syrup then lightly dried. On top is a garden rhubarb sorbet infused with sweet cicely.

We top it with a mix of granita's made from strawberry, caramelised cream and sweet cicely.