Our Story
Fire, patience and a very short menu
Ember & Oak began as a workshop with one grill. Eleven years on, the fire is still the loudest voice in the room.
“Fire does not let you hide. It rewards good produce and punishes everything else — which is exactly why we cook this way.”
Karim Adel · Head Chef & Founder
We buy small, cook whole and change the menu constantly. That means some dishes disappear for a season — and it means everything you eat here is at its peak.
Milestones
How we got here
One grill, twelve seats
We opened in a converted kiln workshop with a single oak grill and a menu written on a chalkboard.
The market partnership
We began buying directly from growers, which meant the menu could change every single week.
The cellar
Two hundred labels later, the wine list became as considered as the food.
Still cooking over fire
Same grill, same philosophy, a much longer queue on Friday nights.
What we believe
Three rules the kitchen runs on
Seasonal, not static
If it is not at its best this week, it is not on the menu this week.
Whole ingredient cooking
Trim becomes stock, stock becomes sauce. Very little leaves the kitchen as waste.
Hospitality first
We would rather know your name than your order number.