Ember Yard

Fourth restaurant from the Salt Yard Group, this time taking its inspiration from the rural Basque and Italian methods of smoking and grilling over charcoal which are particularly prevalent across Tuscany and Piedmont.

Chef Director Ben Tish has devised a menu that will be almost entirely cooked on a custom built charcoal fired grill which will serve as the centrepiece of the open plan kitchen. The team will also be hot and cold smoking a number of ingredients on site and flavouring items with wood chips. Highlights from the menu will include: Homemade chorizo; Smoked oysters, lardo and chilli; Bistecca Fiorentina to share; Salt crust sea bass with orange butter; Whole iberico pork rack with chestnut honey; Grilled Iberico Presa, whipped jamon butter and lemon; Grilled Courgettes, raw fennel, Parmesan and watercress and Smoked milk Ice Cream with pears in Moscato Rosa.