Autumn has arrived at Emberwood

New quince, returning pork belly and Chef Dom's Chocolate Cassis. See what the hearth is cooking this autumn at Emberwood, Bath.

26/10/26

Autumn arrives in Bath quietly. The light softens, the mornings carry a chill, and the kitchen begins to lean towards the hearth. At Emberwood, that shift is felt most clearly on the plate. Some dishes stay because they have earned their place. Others arrive because the season asks for them.

This autumn, the menu does both.

The plates that know their place

Some things at Emberwood are not up for debate. The beef tartare is one of them. Executive Head Chef David Hazell seers it over the hearth, bringing a smoky edge to the meat before it is finished with tallow crisps. The contrast is deliberate: cool, rich beef against something crisp and golden. It is a dish that explains the restaurant in a single mouthful.

The picked Cornish crab is another constant. Dressed with crab mayonnaise and set on charred sourdough, it is clean, sweet and quietly generous. The char on the bread does the work of smoke, and the crab does the rest.

Côte de boeuf, chateaubriand and brill remain on the menu, alongside market fish cooked on the day. Each is a reminder of what the hearth does best.

The dishes that have returned for the season

Rolled pork belly is back, and with it comes a dish that feels like the turning of the year. The belly is served with spiced black pudding, borlotti beans and salsa verde. Rich, earthy and bright in the right places, it is the kind of plate that makes the cooler evenings feel welcome.

The new arrivals

Quince has arrived for autumn. Braised chicory meets Moody Blue cheese and poached quince, and the result is a dish that balances sweet, sharp and savoury with real precision. For something warmer, the spiced pumpkin soup brings depth without fuss. It is comforting in the best sense: generous, aromatic and perfect for servind with a wedge of buttered sourdough.

The wild mushroom ragu, served with hispi cabbage, polenta and a fennel and herb salad, is perhaps the most seasonal plate on the menu. Earthy mushrooms, soft polenta and crisp fennel come together in a way that feels like the first proper cool evening of the year.

The autumn menu is a reminder that good cooking does not need to shout. It needs the right ingredients, a steady fire and people willing to sit down and stay a while.

Book your table and see what the hearth is doing this season.

Book a table here.