The fourth opening from the guys behind Salt Yard (and its spin-offs Dehesa and the Opera Tavern), finds them in deepest Soho with an appropriately named new venue inspired by the rather ‘primal’, fiery possibilities of cooking over charcoal. Ember Yard’s interior is dominated by a centrepiece charcoal grill that comes into its own for a range of Iberian-inspired specialities, and the owners do plenty of on-site smoking over different types of wood (including sherry barrels). Typical offerings range from smoked bream carpaccio with blood orange and bottarga (cured mullet roe) to hot-smoked Old Spot pork belly with a Basque cider glaze, while desserts include hot chocolate ganacha with salted caramel ice cream. Ember Yard also houses a basement bar for cocktails inspired by the kitchen’s smoking and grilling theme.
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