Root Bath is the third, and largest, of the Root family - highly regarded for its modern, vegetable-led cooking. Founded by Josh Eggleton and Luke Hasell, and led by co-patrons Rob Howell and Meg Oakley-Howell, Root has earned acclaim for its produce-driven menus and sustainable ethos, with existing locations in Bristol and Wells both awarded Michelin Bib Gourmands.
Located in the former Jamie’s Italian site in New Shires Yard, Root Bath spans two floors and includes a rooftop terrace with views over the city. The ground floor offers a casual dining and cocktail space with 30 covers, while the upstairs dining room seats 50, with an additional 15 on the terrace. Interiors follow Root’s signature palette of earthy greens and warm wood, with natural light, leather banquettes, and artworks by Will Freeman.
The menu focuses on seasonal, vegetable-led small plates, supported by sustainably sourced meat and fish. Root works closely with local suppliers, including Middle Ground Growers, a regenerative farm on the outskirts of Bath. Dishes are inventive and European-inspired, with examples including celeriac pastrami, leek mayonnaise, and Homewood ewe’s curd dumplings with braised greens.
Sample dishes may also include Southern fried vegetables, carrot and cashew houmous, smoked beetroot with walnut butter, and grilled Cornish plaice with warm tartare sauce. Desserts range from saffron brioche with clotted cream to a playful Bath Blue and Eccles cake pairing.
Drinks include a curated list of wines from Wolf Wines, Vine Trail and Spiegel & Peach, alongside Somerset ciders, Bristol Beer Factory brews, and seasonal cocktails such as a Plum Daiquiri or Damson Negroni.