Root

Small vegetable plates, a little meat on the side

By: Rob Howell

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Hardcover | 1 August 2025

At a Glance

Hardcover
288 Pages

Dimensions(cm)
19.8 x 25.2 x 3.2

Hardcover

RRP $59.99

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Vegetable small plates are the very heart of this mouth-watering debut book from Rob Howell. With a focus on sustainability and using the very best of ingredients, Rob showcases over 100 recipes from the award-wining Bristol waterfront restaurant for you to mix and match at home, creating greedy feasts for family and friends – or even just for yourself!

Although not central to the book, meat and fish recipes abound to satisfy even the hungriest of carnivores, and the desserts are not to be missed. There is something for everyone within these pages. Recipes include:

Welsh rarebit toasts

KFC – Korean fried celeriac

Cauliflower pakoras with cashew butter and pickled orange

Tempura spring onions with sweet chilli sauce and peanut crumb

Chicken schnitzel with sauerkraut

Spiced monkfish tail with 3 sauces

Doughnuts with carrot jam

and Sherry panna cotta

With stunning photography to accompany every dish, this is a cookbook to be devoured at once, and then read and cooked from time and time again.

About the Author

Rob Howell is the head chef at Root, a veg-centric restaurant housed in two shipping containers which opened in Bristol's Wapping Wharf in 2017. Rob was previously head chef at Josh Eggleton's award-winning pub, The Pony & Trap, winning a Michelin star in 2011. Previously he worked at Ondine in Edinburgh and Goodfellows in Wells, as well as completing stages at Studio in Copenhagen, Elystan Street in London under Phil Howard and at Restaurant Nathan Outlaw in Port Isaac. In the 2018 Restaurant Magazine Restaurant Awards, Root burst onto the scene at number 57 in the listing of the best restaurants in the UK. @RootBristol / @robjhowell

Industry Reviews

"This fabulous restaurant is the best of modern British cooking and in its own, laid-back, unshowy way, provides further proof of just how far British food and cooking has come in the past ten years. Much to be proud of. And proof, in these strange and uncertain times, of the ever-unifying power of serious good food"
Tom Parker-Bowles, The Mail on Sunday

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