In the heart of historic Bath, Emberwood opens its doors with open-fire cooking, striking design, and a sharp focus on local provenance. Housed within a multi-million-pound restoration, the new restaurant draws inspiration from the city’s Georgian architecture — its name a subtle nod to John Wood the Elder — while its food and drink nod to the flavours and textures of Somerset and the South West.
Executive head chef David Hazell (formerly of Bristol‘s Paco Tapas) leads the kitchen with a menu that brings seasonal ingredients to the flame, think burnt aubergine with goat’s curd and confit tomatoes, or crispy Porthilly oysters with Somerset lardo and spiced ketchup. From the hearth, signature plates like Lower Westcombe Farm cote de boeuf with beef fat béarnaise and Emberwood peppercorn sauce meet whole monkfish tail finished with pork jus and parsley. Vegetarian options come with just as much firepower; charred courgette and wild garlic cacio e pepe being a standout.
Dessert arrives by trolley, with British classics given a fresh kick. Miso custard tart with vanilla pod ice cream and a chocolate mousse with cacao nib brownie, raspberry and tarragon ice cream. The bar, meanwhile, is helmed by Zoe Burgess (The Cocktail Cabinet, Atelier Pip), whose signature serves bring countryside notes to city glasses. The Solomon’s Spritz combines Somerset cider brandy, Pomona, and English sparkling wine, while the Emberwood Negroni twists the classic with black cardamom and saffron tincture. Wines are selected by Bath’s own Claire Thevenot, with a list that stretches from the familiar to the intriguing.
Designed by Alex Ghalleb of Five Graces Hospitality, Emberwood’s interiors pair a dramatic charcoal-fired kitchen with a sleek, welcoming space. The consultancy’s pedigree — behind London institutions like Julie’s and Dorian ‚ is clear in every considered detail.
With a team of heavyweights across food, drink, and design, Emberwood brings Bath something timeless, rooted, and quietly ambitious.
Photography, courtesy Emberwood Bath.
