Charred Bone Marrow
48-hour roasted marrow, smoked oak butter, sourdough ash, pickled shallot.
£24
Est. 2024 · London
Where fire
meets oak.
A fine dining experience built on live fire, aged wood, and ingredients sourced at the peak of their season.
01
Fire
Everything we cook passes through flame. Live fire unlocks flavour that no other method can replicate.
02
Oak
Our wood selection is deliberate. Each variety imparts a distinct character — the foundation of every dish.
03
Craft
Years of study distilled into a single plate. Restraint is the hardest technique, and the most rewarding.
From the Kitchen
Dishes that
Dishes that
define us
Dry-Aged Côte de Boeuf
45-day aged, open-fire, rendered tallow, ember-roasted shallots, bone jus.
£68 / serves two
Burnt Caramel Tart
Black butter caramel, oak-smoked cream, salted oak crumble, vanilla snow.
£16
"We cook the way our ancestors did — with fire, patience, and respect for the land."
Our Story
Ember & Oak was born from a decade of cooking across the world's finest open-fire kitchens. We opened in London with one intention: to create a dining experience that is both timeless and entirely our own.
Meet the Team →
The Chef
"I cook with fire because it demands honesty. There is nowhere to hide when the flame is your only tool."
James Whitfield
Head Chef & Co-Founder
Fifteen years across the open-fire kitchens of São Paulo, Copenhagen, and Tokyo. James returned to London to build something entirely his own.
Seasonal Menu
The menu changes
The menu changes
with the season.
Every quarter we reset entirely. New ingredients, new ideas, the same commitment to fire and craft.
View Current Menu
Reservations
Reserve
Reserve
Your Table
Lunch & dinner service, Tuesday through Saturday.
Private dining available upon request.
Prefer to call? +44 (0)20 XXXX XXXX
