A hearth, a handful of farmers and a belief that the simplest cooking is the hardest to get right.
We built a restaurant around a single fire, and then spent six years learning how to listen to it.
Ember & Oak opened in a former boat-repair workshop on Harbour Lane with twelve tables, one wood-fired hearth and no gas line at all. Friends said we were mad. Every dish, from the bread to the dessert, would have to meet the flame.
That constraint became our signature. Fire forces you to slow down, to taste constantly and to respect every ingredient.
Today we cook with seasoned oak, cherry and vine cuttings from local vineyards, each bringing its own character to the plate. Our menu changes almost daily, guided by what our growers bring to the back door each morning.
What hasn't changed is the feeling we want you to leave with: warm, full and already planning your next visit.
Twelve tables and a hearth open in an old workshop on Harbour Lane.
The eight-seat chef's table opens, facing directly into the fire.
Our underground wine bar opens with over 200 natural wines.
Our own kitchen garden starts supplying herbs and greens.
Trained in wood-fired kitchens across Spain and Argentina before opening Ember & Oak.
Builds our list around small, low-intervention producers she visits personally.
Bakes every dessert in the embers left after dinner service.
Every plate meets the flame. No gas burners, no induction, no exceptions.
If it grows within 100 km, we buy it here. Our growers are our partners.
Bones become stock, trimmings become ferments, ashes go back to the farms.
Your table is yours for the evening. We will never rush you out.
Heritage tomatoes, leeks and roots grown 30 km north.
Grass-fed beef and lamb, dry-aged in our cellar.
Line-caught fish landed a few minutes' walk away.
Cultured butter, cream and three of our cheeses.