Bermondsey, London
Ember
Wood fire. Seasonal kitchen.
“Everything passes through the hearth.”
At Ember, every dish begins with fire. We cook with a single wood-burning hearth, letting smoke, char, and heat shape whatever the season brings to our door.
Our menu changes with the week. Our kitchen changes with the harvest. The fire stays constant.
From the Kitchen
Raw & Cured
Rhubarb / Elderflower / Finger Lime
Crème Fraîche / Dill Oil / Rye Crisp
Anchovy / Pickled Walnut / Toast
From the Fire
Charred Leek / Saffron Butter / Lovage
Anchovy Butter / Salted Cucumber
Smoked Ricotta / Basil Oil
Sweets
Coffee / Cardamom / Clotted Cream
Salted Caramel / Praline
Ask your server
Rosa Caldwell
Head Chef & Founder
Rosa trained under a succession of wood-fire cooks across Portugal and the Basque Country before returning to London with a singular obsession: the hearth as kitchen centrepiece.
She opened Ember in 2019 with forty covers, one oven, and a direct line to a handful of farms she'd spent years building relationships with. The menu changes every week.
Her cooking is restrained and precise — char balanced against acidity, smoke against sweetness — driven always by what arrives at the back door that morning.
Reserve your seat
40 covers. One sitting. Bermondsey.
Make a reservation