The story
Root Wells brings a modern, veg-led approach to sharing plates in the heart of Somerset. The restaurant is the second outpost of the Root brand, following the success of its sister in Bristol. Owners Josh Eggleton and Luke Hasell originally aimed to create a forward-thinking restaurant that champions local suppliers and producers with a "more veg, less meat" ethos. For Root Wells, Head Chef Rob Howell and his wife and Manager Meg Oakley realised their ambition to open a neighbourhood restaurant in their home town of Wells. The restaurant's dedication to quality, locally-sourced modern cuisine earned it a Michelin Bib Gourmand, a mark of good quality, good value cooking.
The kitchen is led by Chef Rob Howell alongside a team including Will Chandler, Daniel Mays, Bronwyn Hill, Bea Morsman, and Oisín Russell. The front of house team, managed by Megan Oakley Howell, includes Kirsty Burlow, Catarina Varela, Claudia Trotter, Billy Elliott, Flo Sewell, and Josie Milne. The menu changes daily based on what is available from local suppliers and producers, meaning each visit offers something new. Most dishes can be adapted for dietary requirements, and the restaurant welcomes dogs, asking guests to mention their pet when booking so they can allocate a suitable table.
Root Wells operates as a sharing plates restaurant, encouraging a relaxed and social dining experience. The space is open for lunch and dinner from Wednesday through Saturday, with evening service also available on Monday and Tuesday, and a lunch-only service on Sunday. It is part of the Pony family of restaurants, which also includes Root in Bristol and Root in Bath.
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good quality, good value cooking
Expect ‘beautiful local food’, vivid flavours, vibrant colours and inspired creativity by the bucketload at this vegetable-led, sharing-plates restaurant – part of Josh and Holly Eggleton’s Pony Restaurant Group. Chef Rob Howell (who opened the original Root in Bristol’s Wapping Wharf) incorporates influences from around the globe into his daily changing seasonal menu. In springtime that might mean new season’s potatoes with ranch dressing and ancho BBQ sauce or asparagus dressed with sauce gribiche and hazelnuts. Snacks, including ethereal Old Winchester cheese puffs with brown sauce (one of the kitchen’s signature dishes), are definitely worth a nibble, while desserts stay close to home for the likes of oat-milk lemon posset with poached cherries and crumble. An open kitchen adds some theatre to the elegant and comfortable dining room, where service from a team of engaging professional staff is singled out for special praise. Organic, biodynamic and low-intervention bottles dominate the short, mostly European wine list, which offers great value across the board.
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