From field to fork
Seasonal. Local. Fired to perfection.
Spring arrives with asparagus. The growers tend their crowns through winter, waiting for the moment when the soil warms enough to coax up the first green shoots. These spears from the Wye Valley come to us fresh, their season brief but essential.
Over charcoal, the asparagus takes on smoke while keeping its spring bite. It’s finished with a generous grating of White Lake Pecorino, sharp, salty, and made from Somerset milk. It melts slightly against the warm spears, cutting through the earthy taste with something brighter.
Then come beautifully bright tomatoes. Picked from the heritage farmland of the Isle of Wight and served with aged sherry vinegar. A bold splash of colour for winter weary eyes and a burst of flavour for the taste buds.
"It starts with the season's first. Flavours are always balanced. Then hearth-fired over charcoal for bold, smoky flavours. That's how we build every dish at Emberwood."
David Hazell, Executive Head Chef
Every ingredient has a story, and we honour it over charcoal. From the first tender shoots of spring to the late-harvest treasures of autumn, our approach remains constant, flame-kissed, deep flavours, and the best local ingredients shining.
Our charcoal does more than cook. It transforms the senses and adds layers unreachable with a raw flame. Smoke becomes part of the ingredient, not just heat applied to it. The hearth was made to engage the senses, and through it we celebrate each season by changing the produce we cook over the fire.
Local vegetables play an important role in bringing seasonal flavours and vibrant colours to the table. Our roasted peppers with goat’s curd and Moscatel are a guest favourite, brightening any table with their rich flavours, finished with a sprinkle of breadcrumbs and fresh garnish.
Seasonal mains follow the same philosophy, dishes such as burnt aubergine paired with confit tomatoes and green beans showcase the best of the harvest. Every season brings its own bounty, and we honour this by keeping our approach simple, fresh, and true to the ingredients.
