Chef Tommy Banks' new opening Roots will base its menu on the three-season philosophy outlined in his book of the same name.
Banks has expanded the Michelin-starred Black Swan's gardens in Oldstead to accommodate his expansion into the city, which will offer three menus across the year based on growing seasons: ‘The Hunger Gap' (January-May), ‘Time of Abundance' (June-September) and ‘The Preserving Menu' (October-December).
The 50-cover restaurant, located in Marygate, five minutes from York train station, is set to open with the preserving menu in September this year.
Dishes served will include lamb and fermented turnip; cured trout, fennel kimchi and meridian apple; raw beef with chilli ferment and smoked bone marrow; and smoked eel doughnuts.
Roots' cocktails will also maintain the theme of self-reliance carried by the food offering, using locally foraged or grown produce in drinks such as marigold martinis, mayweed martinez and woodruff old-fashioned
Banks, who was the youngest British chef to hold a Michelin star when he received it in 2013, said he was "incredibly excited" about the second opening.
He added: "Work is well under way in all areas and I am enjoying getting stuck into creating a new and unique menu for the city."
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