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root_wells

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We’re open all week!

Monday and Tuesday - Dinner
Wednesday to Saturday - Lunch & Dinner
Sunday - Lunch

Book online, email or give us a call

photo credit to @benjaminpryor


14
1 days ago


Strawberry and custard pavlova

A good time to get pavlova back on the menu, served with cream, custard and ice-cream!


424
8
6 days ago

Strawberry and custard pavlova

A good time to get pavlova back on the menu, served with cream, custard and ice-cream!


424
8
6 days ago

Strawberry and custard pavlova

A good time to get pavlova back on the menu, served with cream, custard and ice-cream!


424
8
6 days ago

We have been lucky enough to have been open coming up 4 years and we are very grateful to be part of the community in this little city.

We get asked a lot if we are a vegetarian restaurant or even a vegan one, we have never labelled outselves as that. We opened with with our existing ethos of connecting with amazing local growers to put vegetables at the forefront and we are lucky to work with @pitneyfarmmarketgarden and @usefulbeyondbuildings

On the same level, we work with @originbutchers and @flyingfish525 @consciousfoodco cooking with the best meat and fish we can get, along with the likes of @westcombe and @homewoodcheeses @fratelliamodiouk for the best cheese.

Our intention is to create a dining experience that everyone can enjoy, cooking with the seasons, with ingredients at their peak, that are fresh and full of flavour and nutrients.

The team here strive to be a restaurant that the people of Wells are proud of and we will continue to try and do that day to day. Thank you for your continued support.


462
16
1 weeks ago

We have been lucky enough to have been open coming up 4 years and we are very grateful to be part of the community in this little city.

We get asked a lot if we are a vegetarian restaurant or even a vegan one, we have never labelled outselves as that. We opened with with our existing ethos of connecting with amazing local growers to put vegetables at the forefront and we are lucky to work with @pitneyfarmmarketgarden and @usefulbeyondbuildings

On the same level, we work with @originbutchers and @flyingfish525 @consciousfoodco cooking with the best meat and fish we can get, along with the likes of @westcombe and @homewoodcheeses @fratelliamodiouk for the best cheese.

Our intention is to create a dining experience that everyone can enjoy, cooking with the seasons, with ingredients at their peak, that are fresh and full of flavour and nutrients.

The team here strive to be a restaurant that the people of Wells are proud of and we will continue to try and do that day to day. Thank you for your continued support.


462
16
1 weeks ago

We have been lucky enough to have been open coming up 4 years and we are very grateful to be part of the community in this little city.

We get asked a lot if we are a vegetarian restaurant or even a vegan one, we have never labelled outselves as that. We opened with with our existing ethos of connecting with amazing local growers to put vegetables at the forefront and we are lucky to work with @pitneyfarmmarketgarden and @usefulbeyondbuildings

On the same level, we work with @originbutchers and @flyingfish525 @consciousfoodco cooking with the best meat and fish we can get, along with the likes of @westcombe and @homewoodcheeses @fratelliamodiouk for the best cheese.

Our intention is to create a dining experience that everyone can enjoy, cooking with the seasons, with ingredients at their peak, that are fresh and full of flavour and nutrients.

The team here strive to be a restaurant that the people of Wells are proud of and we will continue to try and do that day to day. Thank you for your continued support.


462
16
1 weeks ago

We have been lucky enough to have been open coming up 4 years and we are very grateful to be part of the community in this little city.

We get asked a lot if we are a vegetarian restaurant or even a vegan one, we have never labelled outselves as that. We opened with with our existing ethos of connecting with amazing local growers to put vegetables at the forefront and we are lucky to work with @pitneyfarmmarketgarden and @usefulbeyondbuildings

On the same level, we work with @originbutchers and @flyingfish525 @consciousfoodco cooking with the best meat and fish we can get, along with the likes of @westcombe and @homewoodcheeses @fratelliamodiouk for the best cheese.

Our intention is to create a dining experience that everyone can enjoy, cooking with the seasons, with ingredients at their peak, that are fresh and full of flavour and nutrients.

The team here strive to be a restaurant that the people of Wells are proud of and we will continue to try and do that day to day. Thank you for your continued support.


462
16
1 weeks ago


We have been lucky enough to have been open coming up 4 years and we are very grateful to be part of the community in this little city.

We get asked a lot if we are a vegetarian restaurant or even a vegan one, we have never labelled outselves as that. We opened with with our existing ethos of connecting with amazing local growers to put vegetables at the forefront and we are lucky to work with @pitneyfarmmarketgarden and @usefulbeyondbuildings

On the same level, we work with @originbutchers and @flyingfish525 @consciousfoodco cooking with the best meat and fish we can get, along with the likes of @westcombe and @homewoodcheeses @fratelliamodiouk for the best cheese.

Our intention is to create a dining experience that everyone can enjoy, cooking with the seasons, with ingredients at their peak, that are fresh and full of flavour and nutrients.

The team here strive to be a restaurant that the people of Wells are proud of and we will continue to try and do that day to day. Thank you for your continued support.


462
16
1 weeks ago

We have been lucky enough to have been open coming up 4 years and we are very grateful to be part of the community in this little city.

We get asked a lot if we are a vegetarian restaurant or even a vegan one, we have never labelled outselves as that. We opened with with our existing ethos of connecting with amazing local growers to put vegetables at the forefront and we are lucky to work with @pitneyfarmmarketgarden and @usefulbeyondbuildings

On the same level, we work with @originbutchers and @flyingfish525 @consciousfoodco cooking with the best meat and fish we can get, along with the likes of @westcombe and @homewoodcheeses @fratelliamodiouk for the best cheese.

Our intention is to create a dining experience that everyone can enjoy, cooking with the seasons, with ingredients at their peak, that are fresh and full of flavour and nutrients.

The team here strive to be a restaurant that the people of Wells are proud of and we will continue to try and do that day to day. Thank you for your continued support.


462
16
1 weeks ago

We have been lucky enough to have been open coming up 4 years and we are very grateful to be part of the community in this little city.

We get asked a lot if we are a vegetarian restaurant or even a vegan one, we have never labelled outselves as that. We opened with with our existing ethos of connecting with amazing local growers to put vegetables at the forefront and we are lucky to work with @pitneyfarmmarketgarden and @usefulbeyondbuildings

On the same level, we work with @originbutchers and @flyingfish525 @consciousfoodco cooking with the best meat and fish we can get, along with the likes of @westcombe and @homewoodcheeses @fratelliamodiouk for the best cheese.

Our intention is to create a dining experience that everyone can enjoy, cooking with the seasons, with ingredients at their peak, that are fresh and full of flavour and nutrients.

The team here strive to be a restaurant that the people of Wells are proud of and we will continue to try and do that day to day. Thank you for your continued support.


462
16
1 weeks ago

We have been lucky enough to have been open coming up 4 years and we are very grateful to be part of the community in this little city.

We get asked a lot if we are a vegetarian restaurant or even a vegan one, we have never labelled outselves as that. We opened with with our existing ethos of connecting with amazing local growers to put vegetables at the forefront and we are lucky to work with @pitneyfarmmarketgarden and @usefulbeyondbuildings

On the same level, we work with @originbutchers and @flyingfish525 @consciousfoodco cooking with the best meat and fish we can get, along with the likes of @westcombe and @homewoodcheeses @fratelliamodiouk for the best cheese.

Our intention is to create a dining experience that everyone can enjoy, cooking with the seasons, with ingredients at their peak, that are fresh and full of flavour and nutrients.

The team here strive to be a restaurant that the people of Wells are proud of and we will continue to try and do that day to day. Thank you for your continued support.


462
16
1 weeks ago

Join us for Lunch on Sundays from 12pm.
Bookings recommended, walk-ins welcome.


24
1 weeks ago

A little reminder that we are now open for Sunday lunch. We have just a few tables left for tomorrow afternoon.

Expect our usual menu, with some comforting Sunday-worthy plates.

Book ahead on our website, or with the team via email or telephone.

See you soon!

Photo Credit to @adam_heatn


38
2 weeks ago

Lambs liver and rump dishes from last night.

We have our fried chicken night coming up on Monday which we have space for still and can be booked online.

We are also taking bookings for our collaboration with @thegrapethegood on Thursday the 7th, the menu will be available to view tomorrow but you can ring or email if you would like to reserve your spot.

As always we are open tonight and through the week so please stop in if you’re in Wells!


33
4 weeks ago


Lambs liver and rump dishes from last night.

We have our fried chicken night coming up on Monday which we have space for still and can be booked online.

We are also taking bookings for our collaboration with @thegrapethegood on Thursday the 7th, the menu will be available to view tomorrow but you can ring or email if you would like to reserve your spot.

As always we are open tonight and through the week so please stop in if you’re in Wells!


33
4 weeks ago

Dinner this evening? We have a few spots left…

Call the team on 01749672887 to book.

📷 @adam_heatn


41
1 months ago

Sundays at Root….

Starting in May, we’re opening our doors for Sunday lunches.
Expect the same seasonal food, with a comforting Sunday twist — think familiar flavours, sharing plates, and a laid-back, end-of-week feeling done properly.

Now taking bookings.


46
1
1 months ago

Lovely time of the year for the restaurant, plenty of exciting dishes on the menu, black boards full of specials and our first asparagus coming for the incredible @usefulbeyondbuildings

We have space available all week and would love to see plenty people through the door, a reminder we do open Monday nights now so give us a call or email to book yourself in.


87
1
1 months ago

Lovely time of the year for the restaurant, plenty of exciting dishes on the menu, black boards full of specials and our first asparagus coming for the incredible @usefulbeyondbuildings

We have space available all week and would love to see plenty people through the door, a reminder we do open Monday nights now so give us a call or email to book yourself in.


87
1
1 months ago

Lovely time of the year for the restaurant, plenty of exciting dishes on the menu, black boards full of specials and our first asparagus coming for the incredible @usefulbeyondbuildings

We have space available all week and would love to see plenty people through the door, a reminder we do open Monday nights now so give us a call or email to book yourself in.


87
1
1 months ago


Lovely time of the year for the restaurant, plenty of exciting dishes on the menu, black boards full of specials and our first asparagus coming for the incredible @usefulbeyondbuildings

We have space available all week and would love to see plenty people through the door, a reminder we do open Monday nights now so give us a call or email to book yourself in.


87
1
1 months ago

Lovely time of the year for the restaurant, plenty of exciting dishes on the menu, black boards full of specials and our first asparagus coming for the incredible @usefulbeyondbuildings

We have space available all week and would love to see plenty people through the door, a reminder we do open Monday nights now so give us a call or email to book yourself in.


87
1
1 months ago

Today’s Lunch special - Handmade Pasta and a glass of house wine for £16

This offer will be available this week and next.

Book online, email or telephone - walk ins welcome


32
1
1 months ago

Crème Caramel

A classic dessert, and one of the chefs favourites.

Photos by @edschofieldphoto


34
1 months ago

Crème Caramel

A classic dessert, and one of the chefs favourites.

Photos by @edschofieldphoto


34
1 months ago

Crème Caramel

A classic dessert, and one of the chefs favourites.

Photos by @edschofieldphoto


34
1 months ago

A few dishes leaving the pass last night, we had some food envy going on as these left the kitchen;

-Brandade with bread and butter pickles & focaccia
-Cuttlefish bolognese with fresh tagliatelle
-Harissa pork, parsley and mustard salad, green goddess & red cabbage

The bank holiday weekend is almost full but we have space midweek. Open tonight for dinner then lunch & dinner Wednesday- Saturday.

We will also be opening up lunch on bank holiday Monday, bookings available online and over the phone!


67
1
1 months ago

A few dishes leaving the pass last night, we had some food envy going on as these left the kitchen;

-Brandade with bread and butter pickles & focaccia
-Cuttlefish bolognese with fresh tagliatelle
-Harissa pork, parsley and mustard salad, green goddess & red cabbage

The bank holiday weekend is almost full but we have space midweek. Open tonight for dinner then lunch & dinner Wednesday- Saturday.

We will also be opening up lunch on bank holiday Monday, bookings available online and over the phone!


67
1
1 months ago

A few dishes leaving the pass last night, we had some food envy going on as these left the kitchen;

-Brandade with bread and butter pickles & focaccia
-Cuttlefish bolognese with fresh tagliatelle
-Harissa pork, parsley and mustard salad, green goddess & red cabbage

The bank holiday weekend is almost full but we have space midweek. Open tonight for dinner then lunch & dinner Wednesday- Saturday.

We will also be opening up lunch on bank holiday Monday, bookings available online and over the phone!


67
1
1 months ago


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