We didn't open Ember & Oak to impress critics.
We opened it because Marylebone deserved a proper local.

Chef Anya Caldwell
Head Chef & Co-Founder

Anya Caldwell

Anya spent 12 years cooking across Lyon, Tokyo, and New York before returning to London with a simple conviction: great restaurants aren't about spectacle. They're about repetition — the quiet discipline of doing honest things beautifully, every single night.

She trained under Michel Guérard in Eugénie-les-Bains and spent three years at Zaiyu Hasegawa's Den in Tokyo before opening a small wood-fire kitchen in Hackney that became the seed of Ember & Oak.

"The fire doesn't lie. Neither does the guest who comes back."

The Fire

The oak-fire grill is the heart of our kitchen. We don't use it for drama — we use it because nothing else produces that flavour. Low, slow, and exact.

The Farm

We source from seven farms across the Chilterns and Kent. Each one knows us by name. We visit twice a year. We pay fairly and always will.

The Table

A restaurant is a room where strangers slow down. We design every element — lighting, spacing, sound — to protect that slowing down.

Wood Fire

Oak. Applewood. Cherry.

Every wood we burn is chosen for the flavour it adds to the dish above it. The grill runs from 11am. By service, it's at the exact temperature it needs to be. No shortcuts. No gas assist.

Kitchen Prep

6am starts. No exceptions.

Everything that can be made in-house, is. Our stocks take 18 hours. Our bread comes out at 9am. By noon, the kitchen smells like the best version of dinner.

Ready to join us?

We hold your table for 15 minutes. Parties of 6 or more, please call us directly. Private dining available Tuesday through Saturday evenings.

Reserve Your Table

Or call +44 (0)20 7946 0823