Launching Thursday 18th of March, Rootdown is set to become Clapton’s latest culinary hotspot.
With a menu that gives vegetables centre stage on the menu, Head Chef Alex Cooper (of Basement Galley’s Underground Supper Club, and former Masterchef Pro contestant) creates strong British flavours using Scandinavian, French and Asian cooking methods.
As well as putting a strong emphasis on using only locally sourced, largely organic produce, creativity and innovation is at the heart of menu design at Root Down, and as well as weekly specials diners can look forward to the menu changing along with what produce comes in to season every three or four weeks.
One of the core aims of Root Down is to contribute to the local community. As such the commercial kitchen will be made available to fledgling food start up businesses based in Hackney, who need to make use of a commercial kitchen. And to spice things up a bit there will be a monthly guest chef running a kitchen takeover, with an emphasis on promoting up and coming street food chefs.
Sustainability is high on the agenda at Root Down, and over 90% of all Rootdown ingredients are seasonal, organic/biodynamic products produced by small scale local farmers or producers. Furthermore all meat & fish is sourced from strictly ethical producers who put animal welfare and sustainable practices at the heart of their businesses.
Rootdown is founded by Ben Scales, a former underground music promoter, and as such there will be monthly music events that will be paired with the food, including day time beats and barbecues, balearic nights and tapas. There’ll also be a range of other interesting performances that will complement the exciting food and gregarious atmosphere at Root Down, such as comedy nights, musical performances and more.
Here’s a little flavour of how the menu looks at the mo – we think it sounds like a great addition to the neighbourhood!
FIRECRACKER ROOT VEGETABLE SOUP, RED VEIN SORREL PESTO, SOURDOUGH TOAST
HOWARD TOTTENHAM BLUE, PEAR AND WALNUT SALAD, HONEY BALSAMIC VINAIGRETTE, TOAST MELBA
CARROT AND PARSLEY SALAD, PICKLED CARROT, GOAT’S CURD, WARM PRETZEL 4.5
Add pan fried chicken breast 1.5
VIOLET POTATOES, WHITE TRUFFLE MOUSSE, SALMON CRUNCH, LEMON AND CRESS DRESSING
CRISPY AUBERGINE AND DESICCATED TOMATO AND HAMPSHIRE BUFFALO MOZZARELLA STACK, CELERIAC MASH, RED PESTO SAUCE, ROCKET
SEARED DUCK BREAST, ROAST PARSNIPS, CARROT AND MALT VINEGAR PURÉE, HERB EMULSION
FRIED MONKFISH, CRISPY POTATO CAKE, MICRO BASIL, CREAMED KALE, MEANTIME IPA COCKLES
CHANTERELLE MUSHROOM RAGOUT, PARSLEY STALKS, PUY LENTILS, THICK WILD GARLIC FOAM
CUMIN BUTTERED CABBAGE 3
SWEDISH PICKLED CUCUMBER 3
PISTACHIO, SUFFOLK CHORIZO, POTATO AND SHERRY HASH 4
COURGETTE AND FENNEL SALAD 3
BLUEBERRY AND BEETROOT FROZEN EARTH, SWEET MASCARPONE 3.5
VANILLA RICOTTA TART, DRUNK APRICOTS, COCONUT MERINGUE
PEAR POACHED IN SPICED ALMOND MILK, FOREST FRUITS, CHOCOLATE GANACHE, CARAMEL BRITTLE
TOASTED OAT WAFFLE, SMOKY SINGLE MALT WHISKY ICE CREAM, FRUIT COMPOTE
If you like the sound of that they are generously offering 40% off the food, as an introductory offer up until official launch on Friday 27th March.
See you there!