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MODERN MEDITERRANEAN CUISINE


Rootdown is a friendly modern Mediterranean restaurant in Hackney. We really enjoy giving our customers an outstanding dining experience in a stylish, relaxed environment. The chefs in our kitchen love coming up with dishes based on seasonal produce, and our menus change regularly depending on what's available from our suppliers from week to week, month to month. Our food draws influence from across Europe, the Mediterranean basin and Asia.

Call us on 0207 686 6080 to book a table or hire our space for a function.

  

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MODERN MEDITERRANEAN CUISINE


Rootdown is a friendly modern Mediterranean restaurant in Hackney. We really enjoy giving our customers an outstanding dining experience in a stylish, relaxed environment. The chefs in our kitchen love coming up with dishes based on seasonal produce, and our menus change regularly depending on what's available from our suppliers from week to week, month to month. Our food draws influence from across Europe, the Mediterranean basin and Asia.

Call us on 0207 686 6080 to book a table or hire our space for a function.

  

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About Us


At Rootdown we are focused on beauty and simplicty in everything we do. We have a passion for fresh, colourful ingredients and great flavour combinations.  In the kitchen we create dishes strongly focused on what is in season, and our Californian influenced menu changes on a daily basis depending on what ingredients are seasonal and available.  

On the floor, we pride ourselves on offering an outstanding and friendly service that does both our food and our lovely customers justice.  

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About Us


At Rootdown we are focused on beauty and simplicty in everything we do. We have a passion for fresh, colourful ingredients and great flavour combinations.  In the kitchen we create dishes strongly focused on what is in season, and our Californian influenced menu changes on a daily basis depending on what ingredients are seasonal and available.  

On the floor, we pride ourselves on offering an outstanding and friendly service that does both our food and our lovely customers justice.  

OUR PEOPLE

Ben Scales
Since his first job at 16 as a commis chef in the North East, Rootdown founder & chef, Ben Scales, has been passionate about food, and has dreamed of opening his own establishment in Hackney since he moved here six years ago. Ben has been running various underground music events and pop-ups across east London for the last five years, and saved up to realise his dream of starting a restaurant in Hackney focused on great food and friendly service.

Becca Scales
Ben is joined by his sister & general manager, Becca. With a passion for hosting, Becca prides herself on making sure guests have the best experience possible when visiting Rootdown. 
 

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Our Suppliers


Sourcing local, high quality fresh produce is at the heart of Rootdown.  It not only ensures the freshest and tastiest ingredients go into each dish but also that the menu is constantly evolving, with daily changing dishes that are locally available from day to day.  We work with a range of local suppliers who share our values, and meat & fish suppliers committed to sustainability and animal welfare.    

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Our Suppliers


Sourcing local, high quality fresh produce is at the heart of Rootdown.  It not only ensures the freshest and tastiest ingredients go into each dish but also that the menu is constantly evolving, with daily changing dishes that are locally available from day to day.  We work with a range of local suppliers who share our values, and meat & fish suppliers committed to sustainability and animal welfare.    

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Sustainability


Without wanting to preach about sustainability, it is one of our core aims to create a restaurant that has a minimal environmental impact.  Our kitchen is almost militant about minimising food waste, and sometimes this does mean that we sell out of dishes on busy nights rather than risking over-ordering food.

From the up-cycled palette offcuts and reclaimed woods that we’ve made the bar and furniture with, to the menus focused on locally sourced, seasonal ingredients, we hope that we can offer a fantastic dining experience whilst maintaining a strong sustainability policy.

We’re only just starting out and don’t claim to be perfect, but we will be working towards reducing our impact further through energy efficiency, switching to green electricity and other low carbon initiatives, as we can afford it.

SCROLL DOWN

Sustainability


Without wanting to preach about sustainability, it is one of our core aims to create a restaurant that has a minimal environmental impact.  Our kitchen is almost militant about minimising food waste, and sometimes this does mean that we sell out of dishes on busy nights rather than risking over-ordering food.

From the up-cycled palette offcuts and reclaimed woods that we’ve made the bar and furniture with, to the menus focused on locally sourced, seasonal ingredients, we hope that we can offer a fantastic dining experience whilst maintaining a strong sustainability policy.

We’re only just starting out and don’t claim to be perfect, but we will be working towards reducing our impact further through energy efficiency, switching to green electricity and other low carbon initiatives, as we can afford it.