Asparagus season may be fleeting, but our chefs are making the most of it with this course.

I’m thinking about this Roots York dish by Tommy Banks over and over again - full review coming on the website soon

Introducing the Jostaberry 'Sidecar'! 🍹

Our creative Restaurant Manager Bailey made this zesty cocktail, featuring jostaberry brandy, tagete distillate, and blackthorn syrup straight from our Foraging and Preservation team's Palace of Preserves.

OSCIETRA CAVIAR ~ These big, golden-brown pearls pack a punch of rich, creamy, nutty flavour that goes perfectly with our signature two-part crab course. 🦀

FERMENTED RED CHILLI - Our Preservation and Foraging team ferment batches of chillies to make a juice which dresses the white crab along with elderflower oil for the two-part crab course. 🌶

Roots York thanks for a very memorable dining experience. Amazing from start to finish… top staff and service, perfect dishes… hope to be back.

Another Michelin UK meal at Roots York by Tommy Banks. Flavourful, creative and the best lamb belly I’ve ever had! Doing York proud!

Candid smiles from Jenny during service last week 😃

Fantastic food. Great staff. Inspired wine pairings. 👌 #rootsyork Roots York

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