In this plant centric and sustainability focussed episode, Rob Howell – Head Chef, Root, Bristol joins Charles to discuss:The guiding culinary principles of Root, Bristol How chefs and diners are equally as excited about plant-based eating His unique prospective on a vegetable centric approach and why it is relevant nowHis own creative process when designing a dish and how cuisine & culture influence his cooking Chef turned author - how the Root cookbook came aboutThe dishes that he is particularly proud of Who a plant-centric restaurant is trying to appeal toAnd, how to create a sustainable way of working by challenging hospitality norms and stereotypes. 'thefoodpeople in conversation with' is a series that features people, businesses, brands and entrepreneurs from across food and drink to find out more about why they do what they do, how they see the future, how in their way they are championing change and shifting the future of food and drink.For more on thefoodpeople, to find out about 'shifting the future of food & drink' or to join the TFP community visit  www.thefoodpeople.co.uk

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