Top Bristol restaurants to join forces for two special dinners 

The collaboration is between Bank and Root 
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Two of Bristol’s top restaurants will come together this spring for two special collaborative events.

Bank and Root will join forces on a menu that blends the cooking styles and influences of head chefs Jack Briggs-Horan and Joe Fowler. 

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Offering a three-course set menu of vegetarian sharing plates, these ‘kitchen collab’ events will take place at Root in Wapping Wharf on Wednesday April 17 and Bank in Totterdown on Wednesday May 1.

Building upon a shared ethos around communal dining, quality seasonal produce and local sourcing, the menu takes influence from Root’s veg-led approach, as well as Bank’s eclectic live fire cooking. 

The final menu has been curated to encapsulate the original visions of the restaurants’ founders, including Josh Eggleton and Luke Hasell from Root and Dan O’Regan of Bank, while creating something fresh from this coming together of ideas.

The Bank x Root sharing menu will include starters of grilled focaccia, confit garlic, Honest olive oil; Homewood ewes curd gougere; and a pickle plate; followed by main courses of Jersey Royal pithivier, buttermilk, dill; asparagus, green tomato gribiche; purple sprouting broccoli, crispy chilli oil, celeriac; and grilled radicchio, blood orange, fennel.

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The evening will end with burnt lemon tart, sorrel, meringue; and Chocolate Nemesis, beetroot, pistachio; with a wine pairing also available.

Tickets for the first event will be available to purchase from and tickets for the second event will be available from Tickets cost £55 per person, with wine pairings on offer for £29 per person, and will go on sale at 10am on Monday April 1.

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