Provenance
We work with producers who value responsible farming, consistency, and exceptional flavour.
Our story
Respect for the ingredient.
Ember & Oak is a modern steakhouse built around thoughtful sourcing, patient preparation, and honest cooking over fire.
Built around the hearth.
We believe a great steakhouse should feel generous, confident, and deeply connected to the ingredients it serves.
Our beef is selected from trusted producers and dry-aged in house to develop tenderness and depth. In the kitchen, oak and charcoal bring warmth, smoke, and character without overpowering the natural flavour of each cut.
Around the table, the experience is equally considered: attentive service, a carefully chosen wine list, and a dining room designed for unhurried evenings.
Our approach
Time is an ingredient.
From ageing beef to building the fire, the best results cannot be rushed. We prepare with patience, cook with precision, and allow every ingredient to speak clearly.
What guides us
Simple principles, consistently practised.
Restraint
Good ingredients need clarity. Every element on the plate has a reason to be there.
Hospitality
Warm, knowledgeable service creates the space for guests to relax and enjoy the table.
Executive chef
Daniel Mercer
“Our work is to understand the ingredient, then decide how little we need to do.”
Daniel has spent two decades working in ingredient-led kitchens across Britain and Europe. His cooking combines classical discipline with the direct, elemental nature of live fire.
At Ember & Oak, he leads a kitchen focused on careful sourcing, consistent craft, and food that remains memorable without becoming complicated.
Explore the menu