The Henry Root has become a neighbourhood hub, a place to relax and refuel, a place to break bread and share stories. As the days unveil, we see people remain undisturbed with a cup of tea and a slice of cake, to the no holds barred discussions over wine and cheese.
Open from elevenses to eleven pm Monday to Friday and from 9.30 at the weekend for brunch.
Whilst we whole heartedly respect our traditions of tea and cake we do urge a little fortification, so much so we have endeavored to make an exemplary selection from small producers from Sherry to Champagne to accompany the smallest nibble to a gluttons feast, how else can you discover the wonderful world of wine unless you dedicate a little time.
The menu changes daily with the markets and is focused on the best of the season and always from artisan suppliers and of sustainable sources. Even the butter, which of course, is English from Nether End Farm Gloucestershire.
The Charcuterie is selected from Ren? Besson in Beaujolais and supplemented by Sang’s clever use of traditional staples such as potted black pudding or seared ox tongue, there is always a terrine or rillette.
In the modern bistro style there are approximately a dozen small plates, in order to help convivially explore a range of taste experiences, but would ask that you do as you please and have one, many or play it with some tradition and have a small dish followed by one of substance and then something sweet, if you fancy.
Send FREE unlimited E-cards. Browse our Image Gallery: fabulous photgraphy of chilled champagne, beautiful roses, stunning beaches, spectacular landscapes and cute animals to send to that special person, friends and family.
If you want to get in touch with us please click through to the email form or alternatively contact Catherine, our Membership Secretary, by telephone on 08000 723 713 (Freephone) or 07582 207 855 (Monday to Friday 10.00am - 6.00pm).
To offer our members and their dining guests “ A Welcoming Glass of House Champagne On The House” (min of 2 courses per person), contact our Publisher.