Situated in the elegant surroundings of Bath’s Queen Square within the renowned Francis Hotel, Emberwood offers a modern British dining experience centred on open-fire cooking. The restaurant’s name nods to the charcoal hearth that forms the heart of the kitchen, as well as to John Wood the Elder, the architect responsible for much of Bath’s stunning Georgian architecture.
Under the expert guidance of Executive Head Chef David Hazell - formerly of Michelin-starred Paco Tapas and Clifton Lido, Emberwood’s menu is a celebration of seasonal, locally sourced ingredients cooked over fire and charcoal. This technique imparts a distinct smoky depth to each dish while enhancing the natural flavours of the produce.
Highlights include coal-roasted Cornish scallops with a zesty gremolata, dry-aged côte de boeuf from Westcombe Farm served with a rich beef-fat béarnaise, and succulent whole monkfish tail wrapped in cured lardo. Vegetarians aren’t left out, with options such as chargrilled courgette accompanied by wild garlic cacio e pepe that deliver equally vibrant tastes. Desserts are served via an enticing trolley, featuring creative sweet treats like yuzu-infused choux buns, baked vanilla cheesecake, and the signature rhubarb and custard finished with white chocolate.
The drinks selection complements the food perfectly, with cocktails crafted by Zoe Burgess of Atelier Pip, including the refreshing Solomon Spritz and the bold Emberwood Negroni. The wine list, curated by sommelier Claire Thevenot MS, highlights fine wines from the Southwest, such as the locally produced Bluestone Premier Cuvée sparkling wine. Combining the warmth of fire-cooked dishes, seasonal British ingredients and elegant surroundings, Emberwood has swiftly established itself as a must-visit spot in Bath’s dynamic restaurant scene.