The story
Root Bristol sits on Wapping Wharf, a converted cargo container development that brings a relaxed, waterside energy to the city’s historic harbour. Opened in 2017 by owners Josh Eggleton (of The Pony group) and Luke Hasell (The Story Farms / Valleyfest), the restaurant was built around a clear philosophy: champion local suppliers and producers, and lead with a 'more veg, less meat' ethos.
The kitchen team, led by Chef Patron Rob Howell, turns out vegetable-focused small plates designed for casual, sociable dining. The menu encourages sharing – typically two to three dishes per person – and changes with the seasons. Dishes such as honey-roasted carrots with green sauce and dukkah, or Sims Hill cucumber with Homewood feta and dill oil, show how the kitchen lets produce speak for itself. The wine and drinks list keeps the same thoughtful, local-first approach.
In 2026, Root Bristol was awarded a Michelin Bib Gourmand, a recognition that celebrates good quality, good value cooking. The award fits naturally with the restaurant’s commitment to accessible, ingredient-led Modern Cuisine – no fuss, just well-made food that puts vegetables at the centre of the plate.
The space itself is unfussy and welcoming, with a covered terrace that welcomes dogs and offers outdoor seating year-round. Whether you’re stopping in for lunch after a harbour walk or settling in for dinner, the atmosphere stays low-key and generous. Root is part of the Pony family, with sister restaurants in Wells and Bath, but this Bristol original remains the heart of the operation.
Recognition
Details
History
good quality, good value cooking
Opened on Bristol’s waterfront Cargo development in 2017, this 'restaurant in a shipping container' may be starting to show its age (in good weather, the terrace is the place to be), but Root still delivers fresh creativity on the plate. Part of Josh Eggleton’s Pony Restaurant Group, it offers an ever-changing seasonal menu of vegetable-led small plates – although there are always a couple of fish and meat choices, say butterflied red mullet with Isle of Wight tomatoes and saffron aïoli. A recent meal kicked off with a simple plate of crudités, elevated by the presence of sparklingly fresh raw vegetables, punchy pickles and a delicious cashew and seaweed dip. Light and fluffy gnudi-style ewe’s curd dumplings are a Root signature dish and rightly so; the accompanying braised greens had great flavour, accentuated by tart and fragrant preserved lemon. By contrast, Wye Valley asparagus with peas, broad beans, radish and cider shallots was spring personified in one fresh and invigorating assemblage. A beautifully made honey and brown butter tart brought the meal to a satisfactorily sweet conclusion. The wine list offers 25 choices, with eight available by the carafe. The emphasis is on natural viticulture, but with enough organic and biodynamic options to please the wider wine-drinking audience. With founding chef Rob Howell having relocated to the sister Root in Wells, we couldn’t completely dismiss the nagging feeling that the Bristol original is now something of a poor relation. In addition to the interior’s wear and tear, service was somewhat inattentive and there was a general lack of excitement about the experience. Nevertheless, there is still plenty to love about Root, and it remains a Bristol stalwart.
Location
Facebook
Instagram