Chef News is sponsored by the the Kitchen Porters Club
Number One, the four-AA-Rosette fine-dining restaurant at The Balmoral, led by Chef de Cuisine Mathew Sherry, will host a special one-night collaborative dinner with Will Lockwood, Head Chef of Michelin-starred Roots York, on Monday, 2 March.
Bringing together two like-minded kitchens, the event celebrates a shared commitment to exceptional ingredients, seasonality, and thoughtful, produce-led cooking. Working alongside the Number One team, Lockwood will collaborate to create a seven-course tasting menu that blends the signature styles of both restaurants while showcasing the best of fresh, local Scottish produce.
Roots was established in 2018 by Chef Owner Tommy Banks with the aim of bringing a taste of the Banks family farm in Oldstead to the heart of historic York. Its menus are led by hyper-seasonal produce grown on the family farm and kitchen garden, alongside foraged ingredients, brought together through meticulous preservation techniques, including fermenting, curing, and pickling.
As Head Chef, Will Lockwood leads the kitchen with a modern British, farm-led approach rooted in clarity, simplicity, and respect for ingredients, allowing them to shine. His philosophy aligns closely with that of Number One, where provenance and sustainability are equally central.
The collaborative menu will feature Scottish salmon and other seasonal highlights, alongside Balmoral honey harvested from the hotel’s rooftop hives, underlining a shared dedication to provenance, sustainability, and flavour.
Menu highlights include a selection of both restaurants’ signature dishes, from Roots’ aged beef toast with horseradish crème fraîche and beef rib tartare, to hand-dived scallops glazed with spruce honey and served with layered celeriac preparations, alongside Number One’s Loch Duart salmon and a Balmoral honey dessert crafted using honey from the hotel’s hives.Chef Will Lockwood comments: “My cooking is all about respecting great ingredients and letting them speak for themselves, so collaborating with Mathew and the team at Number One feels like a perfect fit. I’m really excited to get stuck into Scotland’s incredible local produce and to be cooking alongside John again. The menu will be simple, seasonal, and driven by what’s tasting best right now, from local seafood to the Balmoral honey. It’s honest, straightforward cooking that brings both kitchens together.”
Chef Mathew Sherry comments: “Will and Number One share a very similar approach to cooking: great produce, treated with care and respect. Our existing connection through John makes this a very natural collaboration. Bringing the Roots philosophy into Number One allows us to showcase Scottish ingredients in a thoughtful, straightforward way, letting them take centre stage while blending both kitchens’ identities.”
The collaboration will run as part of Number One’s regular dinner service; all bookings made for dinner on Monday 2 March via the website will automatically enjoy the collaborative chef menu.
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Chef News is sponsored by the the Kitchen Porters Club
