Josh Eggleton x ROOT at The Holburne

Home Event Josh Eggleton x ROOT at The Holburne
Five course meal with wine and exhibition entry.

The Museum is delighted to be hosting guest chef Josh Eggleton along with Rob Howell of ROOT Bristol. Enjoy a menu specially created for the Holburne that celebrates the best of ROOT and the sustainable fruit and vegetable suppliers from across the West Country in the beautiful setting of the Garden Café.

Ticket price: £55 per person – this includes half a bottle of wine per person and free entry to George Shaw: A Corner of a Foreign Field exhibition, celebrating the painter’s career from 1996 to present. Taking place in this beautiful award-winning space, guests will enjoy a menu specially created for this occasion. Inspired by ROOT’s vegetable-forward offering, the menu will include dishes such as beetroot tartare with a split dressing and BBQ hispi cabbage with herring roe sauce and turnip.

Josh Eggleton is a Bristol-based chef known for his first venue, The Pony & Trap in Chew Magna, which has held a Michelin star since 2011. Ever since, Josh has evolved his collection of restaurants, opening Salt & Malt and more recently ROOT with chef Rob Howell. Josh is an advocate of the field-to-fork movement and is known for promoting the importance of food sustainability. His passion for this subject goes hand in hand with his dedication to choosing suppliers carefully, always supporting local produce and artisanship.

The Menu

Flatbread, labneh, Bath Harvest rapeseed oil, Artisan Malt Vinegar
Cauliflower pakora/Mushroom tea/Cheddar gougère
Beetroot tartare, beetroot, split dressing
Three cheese tart, charred leek, fermented leek
BBQ Hispi cabbage, herring roe, turnip
Sticky ale cake, walnuts, milk stout ice cream

(Vegetarian and vegan options available)

Price includes entry to George Shaw retrospective 7–7.30pm. Food service at 7.30pm includes five small courses, bread and half a bottle of wine per person.
Early booking advised – to book email holburnemuseum@benugo.com Booking secured on receipt of payment.

Event also available on Friday 15 February