Staff Spotlight: Meet Max, one of our talented Chef de Partie. When he’s not in the kitchen, you’ll find him outdoors running or climbing. On the current menu, his favourite dish is our lamb main, but if he had to choose one meal for life, it’s steak and chips all the way.

From Prep to Plate – Asparagus A closer look at what makes our asparagus course so special. We celebrate Spilman's asparagus in two distinct ways and pair with preserved ingredients like blackened squash miso and pickled wild garlic buds.

Burrowing Owl – Syrah 2019 In Restaurant Manager Bailey and Assistant Restaurant Manager Jenny's words this wine has been “a staple at Roots since day one — a rich, intense Syrah with beautiful peppery notes, from a region many of our guests are still discovering.”

Our team forages these tiny cones from nearby pine trees, blanches them to remove any bitterness, and simmers them in syrup until they become sweet, candied gems.

A light mousse of sweet cicely with strawberries marinated in rose vinegar syrup then lightly dried. On top is a garden rhubarb sorbet infused with sweet cicely. We top it with a mix of granita's made from strawberry, caramelised cream and sweet cicely.

BTS - JUNE'S SUNDAY FEAST MENU A behind-the-scenes look at our June Sunday Feast menu in action - featuring salt-aged roast rack of pork and something new with the option to add a cider braised pork shoulder stuffed Yorkshire pudding. shorturl.at/KSjlW

Paired with our sea bream course is the 2023 Seifried Riesling from Nelson, New Zealand—made in a traditional Mosel style with a touch of residual sugar and a beautifully silky texture. Part of our Experimental & Adventurous pairing.

An early summer taste of our garden and woods that surround Oldstead. A sorbet is made from gooseberries and sorrel juice then infused with tangerine marigold and douglas fir giving it a citrusy hit. Topped with a selection of foraged flowers and herbs from the garden.

Still need to make plans for Father's Day? We have a couple of tables remaining for our Sunday Feast Menu next week. Head to the link to book - shorturl.at/5D2la

Tommy, Cal and Will served up another Ultimate Great British Menu dinner for our guests. It was a real celebration of standout dishes from their time on GBM over the years. Sign up to our mailing list via the link to be the first to hear about tickets. mailchi.mp/a11e81daaafa/e…

Hand-dived scallops, roasted in butter for caramelisation, glazed with spruce honey and fresh spruce tips, then dressed in brown butter and dusted with a powder made from barbecued celeriac skins.

This course is finished tableside with a sauce made from the waste pork bones and trim, along with pickled girolles and mustard seeds. On the side, there's a warm cruffin filled with braised pig’s cheek.

With beautiful new ingredients from the Oldstead garden, our salad dish will continue to evolve as the growing season progresses. This weeks new additions are apricots, Pablo beetroots and Red Russian kale

Plating on the pass during service last week.

Meet Stefan our brilliant kitchen porter. His favourite dish on our menu is the new pork course. One dish for life? “Sarmale” — Romanian cabbage rolls that bring him right back home. When in York, Stefan loves a walk along the River Ouse or relaxing in the Museum Gardens.

Sungold tomatoes from our garden at The Black Swan at Oldstead, served with lightly salted Mackerel and finished with a tomato water and elderflower dressing.

Hand-dived scallops, roasted in butter for caramelisation, glazed with spruce honey and fresh spruce tips, then dressed in brown butter and dusted with a powder made from barbecued celeriac skins.

The Fino Colada A light and refreshing twist on a classic, made with fino sherry as well as fig leaf syrup, mayweed rum, and sharp gooseberry juice—three ingredients from our Foraging & Preservation team in Oldstead. Now being served on our cocktail menu.

It’s the first time we’ve featured apricots grown in Oldstead, and we couldn’t be prouder. A huge shoutout to our incredible garden and farm teams for always pushing to grow better and more diverse produce for our menus!

Our dessert is a true celebration of the British strawberry, featuring beautiful fruit supplied by Annabel's Deliciously British. Our chefs showcase it in several forms—dehydrated, turned into a vibrant granita, and crisp strawberry tuile.