Meet Head Chef Rob Howell of Root, Bristol

A popular venue for vegans, vegetarians, and meat eaters alike, balance is of key focus here at Root. With a tight knit, long standing team including six chefs, Rob strives to progress and develop with the venue, often asking “How can we make it better? How can we make it more enjoyable?”

Describing the overall Root experience as “a super casual, good time with a good team.” Rob states diners can expect, “Tasty, simple, seasonal cooking.” We couldn’t have put it better ourselves.

Since opening in 2017, Root has gone from strength to strength. Receiving recognition from Michelin, and a loyal customer base that has continued to support and grow over the past five years, Rob Howell’s approach to food, ingredients, and the overall vibe is contagious. With a focus on simple, good food, we can see why the people of Bristol love Root.

About Head Chef Rob Howell

Rob started cooking at the age of 14, with chef being his first ever job. From that moment onwards, he has explored all areas of the role: moving to France to cook, honing his skills in high-end London dining, and working in hotels. Having clearly earned his stripes over the years, Rob now wants to use this wealth of experience to “do the right thing”, wondering in what way he can use this knowledge best, and enjoy it as he goes.

After leaving his role as Head Chef at the Michelin Star gastropub, The Pony and Trap and in search of his own restaurant, Rob met with restaurant owner and friend Josh Eggleton to discuss the idea of a vegetable-based eatery. Five years on, Rob and his wife find themselves at Root, which has continued to grow and organically become as waste free and eco conscious as possible. With an attitude that has moved away from creating an individual masterpiece and focusing on the entire process and experience, Root received recognition from Michelin in 2020.

Menu

Of course, with a menu that is totally influenced by British seasonal weather, with available produce entirely dictating what is on the menu, one can only wonder how the dishes on offer change over the span of a year. The menu – which is ethically online, not printed – has a strong emphasis on seasonal vegetable-based dishes, and the occasional side of meat or fish. Guests can expect tapas style small plates of veg, prepared in view of the open kitchen. Using local suppliers and growers whenever possible, Rob explains that in winter you can expect warmer dishes, using ingredients such as leeks, fish, and cheese served indoors, and then in the spring and summer, more fresh and delicious salads out on the terrace overlooking the stunning view of the harbourside.

With a conscious approach to cooking, Root is as waste free as possible, using what is available and in season to create the menu. This menu can often change day-to-day, or even halfway through service. Rob explains how if a supplier brings one tray of a delicious ingredient, or if there is only two portions of something, once it’s off the menu, it’s off the menu. The focus here is on as little waste as possible, being environmentally conscious, with simple delicious food.

The future at Root

For now, it looks like Rob and the team at Root want to continue to learn and grow, responding to their ever growing, loyal fan base and figuring out what their duty to the world and environment is. Often questioning what is best? Should they be vegan? Is it ok to serve meat? How can we waste even less? Already environmentally aware, with cling film a thing long of the past here, Rob describes how the team at Root is almost going backwards in time, keeping cooking as simple and tasty as possible.

In March 2021, Rob took things one step further and released the Root cookbook, which can be purchased in bookshops UK wide.