Join us for lunch tomorrow 💚
We’ll be open from midday serving our usual seasonal sharing plates.
Bookings recommended - Walk ins welcome
@adam_heatn 📷
Ricotta dumplings
Made with @homewoodcheeses Ricotta, served with brown butter onion soubise, grilled leeks and dressed with lemon zest, chives, springer tops. Finally finished with fermented garlic scapes, honey and olive oil.
✨ W E A R E H I R I N G ✨
We are looking for a full time supervisor to join our front of house team
32-38 hours per week
Drop us a line with a bit about yourself to [email protected]
💚
Last week, @rootbristol joined us at the MAZI Community Kitchen for a beautiful evening of food and community 💛
Guests were treated to a delicious, seasonal three-course meal that celebrated fresh ingredients and thoughtful cooking in our intimate kitchen setting.
Perfectly paired drinks were kindly provided by @kaskwine and @bristolbeerfactory 🍷🍺
The dinner was filled with warmth, conversation, and the joy that comes from sharing great food around one table.
A huge thank you to @rootbristol for creating such a special evening, and to our wonderful suppliers and partners who helped bring it all together.
Every event like this helps support MAZI’s mission to ensure every young person feels love through food. ✨
#themaziproject #atthetable #bristol #communitykitchen #supperclub
Bristol 📍 a supper club for a good cause 💓 @themaziproject@rootbristol
On Thursday I attended my first MAZI Project supper club down at the MAZI building in Windmill Hill with Ella @dreaming_spines who is a MAZI volunteer.
It was dim lighting and we were sitting next to strangers so I couldn’t get the calibre of food photos I would usual hope for but for once that is not the point of the post ‼️
MAZI is a Bristol-based charity helping to tackle food insecurity and the poverty cycle for vulnerable young people in Bristol through food delivery kits. In addition to providing these food packages, they are empowering young people through skills development, recognised certifications and building community. We heard from the founder @melanievax who spoke passionately about their focus on choice, agency and consistency for the young people. I appreciated food and cooking as the tool for their mission.
The vibe was Bristol at its best: you sit next to and share food with strangers and I really enjoyed chatting to the people at our table.
I’ve intentionally left my discussion of the food itself to the end as this was not the priority but safe to say Root did an amazing job of catering for this beautiful dinner. At one point I simply uttered aloud ‘I love vegetables.’ The entire menu was vegetarian and there was so much more food than I was anticipating 🤗 My favourite dishes were the asparagus and romesco (a godly combination), the focaccia dunked in oil and my first encounter with tarroco orange in the dessert. There was also a lot of love for the beans at our table. I’ve been to Root’s restaurant at @wappingwharf once before and this has definitely inspired me to go back again.
I left feeling nourished by both vegetables and community. If you are in Bristol I’d strongly encourage you to attend one of their future supper clubs. You can also donate and volunteer - find out more on their page @themaziproject 💛
Swipe to the end to see the gorgeous menu 😍
We’re so excited to be teaming up with @rootbristol for our next At The Table!! 🍽️✨
Root will be bringing their signature veg-led cooking to our community kitchen for a beautiful three-course banquet, imagine bold, seasonal flavours, perfectly paired wines from @kaskwine , and a cosy, fairy-lit setting to match ✨🕯️
It’s an evening designed to bring people together around really good food, for a really good cause 💛🤝
Every ticket helps us continue our work with young people across Bristol, using food to build confidence, reduce isolation, and create spaces where they feel seen, valued, and part of something bigger 🌍💫
Supported by @mevalco_ & @kaskwine .
We’ve only got a few tickets left… don’t miss out 🎟️✨
Pickled and smoked herring, beetroot, celeriac and potato salad.
Sometimes you have dishes you wish could grace the menu a little longer but also believe that’s what makes them so special. Using produce when it’s available and at its best always delivers quality. Dishes come and go on our menu each week because of this way of cooking and it is hard to capture them all but glad we did with this one.
Goodbye Nathan 👋
Today marks Nathan’s last day with us at Root. He joined the company back in 2017 at Salt & Malt straight from cooking college, before moving on to The Pony & Trap, Pony Bistro, and finally spending the last three years with us here at Root.
Nathan is a hard grafter and an exceptional chef who somehow makes every prep job seem easy. Thanks for the sing-songs, the giggles and the life long relationships formed along the way!
Wishing you the very best for your next chapter 🫶🏼
