Root Wells is the second site from the team behind the original Root, which is located in Bristol's Wapping Wharf near the city's historic harbour. Both Root sites have been awarded with Michelin Bib Gourmand awards, given for their excellent value and quality. After such a successful opening, head chef Rob Howell and his wife and manager Meg Oakley, were enlisted to launch another branch in their home town of Wells, Somerset.
While the restaurant isn't exclusively vegetarian or vegan, owners Josh Eggleton (also of The Pony Group) and Luke Hasell of The Story Farms and Valleyfest, recognised the multiple benefits of cutting back on meat-based dishes. Instead, natural flavours are allowed to flourish, and produce is sourced only from local farmers and growers, on a seasonal basis.
The menu is made up of vegetable-focused small plates which are designed to be shared, with the team recommending that you choose around three per person. Start off with some snacks such as tempura courgette flowers with ricotta and honey, a Dorset oyster with rhubarb and shallot vinegar, as well as fried Gordal olives.
Moving onto small plates and there's the likes of burrata and peaches with toasted almonds, as well as pickled beetroots, aja verde and walnuts, and English courgettes with butter beans with Homewood ewe's curd. As mentioned, there are a select amount of meat and fish dishes, including a hearty 8oz ribeye steak with braised chard and potato terrine, and pollock with Romesco sauce and purple sprouting broccoli. For dessert, get excited about the choux bun with vanilla ice cream and chocolate sauce, as well as the creme brûlée with shortbread.
As you might expect from this stylish slice of the country, Root Wells is picture-perfect with pale green interiors, industrial lighting and minimalist furnishings. We particularly like the old store front entrance and linen cafe curtains.