Oak logs burning inside the brick hearth at Ember and Oak

Wood-fired kitchen, Bristol

Cooked over oak.
Served by candlelight.

A harbourside dining room with one open hearth, no gas and a menu that changes with the woodpile. Head chef Nadia Brennan cooks West Country meat, fish and vegetables over oak and apple wood, from noon until the last plate.

Book a table Read the menu

Tonight: Kitchen 5.30pm to 10pm
The fire: Lit at noon, every day we open
Find us: 4 Chandlers Yard, Wapping Wharf

Cuts of meat searing on the iron grill over glowing embers

Sauce spooned over a plate of grilled beef at the pass

Est. 2019, Bristol harbourside

The fire and the chef

One hearth, lit at noon, burning until the last plate.

Nadia Brennan grew up in Pembrokeshire, learned to cook in the grill houses of the Basque Country and came home with one idea: a kitchen with no gas at all. In 2019 she turned an old ship chandlery on Wapping Wharf into Ember & Oak.

Every day starts with seasoned oak and apple wood from a woodland in the Mendips. By evening the embers are just right for Hereford beef, Brixham fish and vegetables from three farms within forty miles of the door.

“Oak is honest. It tells you exactly how hot it is, if you are patient enough to listen.”

Nadia Brennan, head chef and co-owner

Hours the fire burns: 11
Covers: 42
Food miles: 40

Signature plates

Four plates to know us by

See the full menu

Hereford rib on the bone with flames rising from the grill

No. 01, from the fire

Hereford rib for two

£78

A kilo on the bone, rested over the embers, with bone marrow gravy.

Roasted rainbow carrots over whipped feta on a white plate

No. 02, small plates

Ember-roasted carrots

£9

Buried in the coals, then whipped feta, dukkah and burnt honey.

No. 03, from the fire

Hispi cabbage

£18

Blackened on the grate, brown butter, white miso and crispy shallots.

No. 04, desserts

Burnt honey cake

£9

Warm from the bread oven, with Cornish clotted cream and thyme.

Nadia Brennan cooks the way other people tell stories by a fire: slowly, generously, and with a little smoke in every line.

The Westcountry Table / Restaurant of the Year 2025

“The rib for two is the best plate of beef in the South West, and the room glows like the inside of a lantern.”

Harbour & Field Magazine

9/10

“Ask for the six stools at the hearth and watch the whole night unfold in front of you.”

Bristol Evening Guide

Good Fire Guide

“Worth the train from London on its own. Book the Hearth Menu and let the kitchen take over.”

Listed 2024, 2025 and 2026

Candlelit tables and plants in the Ember and Oak dining room

Visit us

Pull up a chair
by the fire.

We are a ten minute walk from Temple Meads, right on the water at Wapping Wharf. Dinner from Wednesday, long lunches at the weekend, and six stools at the hearth kept for walk-ins every night.

Wednesday to SaturdayDinner from 5.30pm
Friday to SundayLunch from noon
Monday and TuesdayResting the fire

Plan your visit

Autumn menu, October 2026

The Menu

Everything below is cooked over oak and apple wood, and it changes with what the farms and the day boats bring us. Plates are made for sharing: two or three small plates and something from the fire is a good evening for two.

Candles and bottles glowing on a wooden table — Lit at 5pm, every service

Cooked over seasoned oak and apple wood from the Mendips. No gas in the kitchen.
Allergies or dietary needs? Tell us when you book and the kitchen will plan ahead.
A discretionary 12.5% service charge is added, shared in full by the whole team.

Ember & Oak

A la carte

Small plates

Sourdough from the embers£5
Cultured butter, oak-smoked salt v
Porthilly oysters, three£12
Charred shallot, cider vinegar, a whisper of smoke gf
Ember-roasted carrots£9
Whipped feta, dukkah, burnt honey v
Grilled leeks£10
Hazelnut romesco, aged sheep's cheese v
Smoked beef tartare£13
Oak-smoked yolk, pickled walnut, rye crisps
Cornish mackerel£11
Blistered skin, embered gooseberry, fresh horseradish gf

Sides

Beef-fat potatoes£6
Crushed, crisped in the pan, rosemary salt gf
Charred greens£5
Cavolo nero, chilli, garlic, lemon v gf
Embered beetroot£6
Horseradish cream, dill v gf
Bitter leaves£5
Mustard dressing, toasted seeds v gf

From the fire

Hereford rib for two£78
A kilo on the bone, aged 45 days, bone marrow gravy gf
Hereford bavette£26
Salsa verde, onion baked whole in the ashes gf
Whole Brixham plaice£29
Brown shrimp butter, sea herbs, grilled lemon gf
Middle White pork chop£27
Somerset cider glaze, pickled apple, sage
Half Devon chicken£24
Wild garlic butter, charred lemon, chicken-fat toast
Hispi cabbage£18
Brown butter, white miso, crispy shallots v

Desserts

Burnt honey cake£9
Cornish clotted cream, thyme v
Ember-baked apple£9
Oat crumble, vanilla custard v
Dark chocolate pot£10
Smoked sea salt, olive oil, hazelnut v gf
West Country cheeses£13
Three cheeses, oatcakes, quince v

v vegetarian / gf gluten free. Our kitchen handles nuts, gluten and shellfish, so we cannot promise any dish is free of them.

Grilled meat glazed in a dark sauce on a white plate

Seven courses £75

Thursday to Saturday evenings

The Hearth Menu

Seven courses that follow the fire through an evening, from the first flames to the last embers. Served to the whole table, with a wine pairing from our cellar for £55.

iSourdough from the embers, cultured butter, beef-fat candle
iiPorthilly oyster, charred shallot, apple
iiiCornish mackerel, gooseberry, horseradish
ivHispi cabbage, brown butter, miso
vHereford rib, bone marrow, ember onion
viWest Country cheese, quince, oatcake
viiBurnt honey cake, clotted cream

Book the Hearth Menu

Please book 48 hours ahead. A vegetarian version is always ready.

The cellar

Wine & drinks

A short list from small growers who farm with care, picked to stand up to smoke and char. Ask Tom, our sommelier, for the bottles that are not on the page.

Red wine being poured into a glass at a candlelit table

By the glass

Wine	175ml	Bottle
Crémant de LimouxSparkling, Languedoc, France	£11	£58
BacchusWhite, Kent, England	£11	£52
AlbariñoWhite, Rías Baixas, Spain	£10	£48
Skin-contact Pinot GrisOrange, Alsace, France	£12	£56
GamayRed, Beaujolais, France	£10	£46
SyrahRed, Northern Rhône, France	£14	£68

Cocktails

Smoked Old Fashioned£13
Oak-smoked bourbon, demerara, orange
Ember Negroni£12
Gin, red bitter, vermouth, charred orange
Apple and bay spritz£11
Somerset cider brandy, bay leaf, sparkling wine

Beer & low

Bristol pale ale, draught£6.50
Brewed a mile up the river
Dry Somerset cider£6
Still, bottle conditioned
Garden spritz, alcohol free£8
Verjus, rosemary, tonic

Wapping Wharf, Bristol

Find the fire

Look for the smoke curling over the harbour. We are in the old chandlery at the end of Chandlers Yard, two doors from the water, with the hearth glowing through the front window.

Address

4 Chandlers Yard
Wapping Wharf
Bristol BS1 6WP

Reservations

0117 496 0732
hello@emberandoak.example

Getting here

Ten minutes on foot from Temple Meads along the harbour. The harbour ferry stops at Wapping Wharf, and there is parking on Cumberland Road after 6pm.

Opening hours

Opening hours by day
Monday	Closed
Tuesday	Closed
Wednesday	Dinner 5.30pm to 10pm
Thursday	Dinner 5.30pm to 10pm
Friday	Lunch 12pm to 2.30pm Dinner 5.30pm to 10.30pm
Saturday	Lunch 12pm to 3pm Dinner 5pm to 10.30pm
Sunday	Long lunch 12pm to 5pm

The bar opens half an hour before the kitchen. Six stools at the hearth are kept for walk-ins every service.

Not to scale. Drawn by our sous chef on a quiet Monday. Get directions

A long dinner table set with candles and flowers

Private dining

The Oak Room

Upstairs, under the old chandlery beams, one long oak table seats up to eighteen. Nadia writes a menu for each party and the fire downstairs does the rest. Birthdays, wedding suppers and the kind of work dinner people still talk about.

Seats: 10 to 18 guests
Feasting menus: From £65 a head
Minimum spend: £900, Fri and Sat
Whole restaurant: Up to 60 standing

events@emberandoak.example

Reservations

Book a table

We take bookings up to 60 days ahead. Send your request and we will confirm by email, usually within a few hours.

Tables for up to eight here. For more, see the Oak Room above.
We hold tables for 15 minutes. Running late? Just call us.
Hoping for a seat at the hearth? Say so in your notes.

Cooked over oak.Served by candlelight.

One hearth, lit at noon, burning until the last plate.

Four plates to know us by

Hereford rib for two

Ember-roasted carrots

Hispi cabbage

Burnt honey cake

Pull up a chairby the fire.

The Menu

A la carte

Small plates

Sides

From the fire

Desserts

The Hearth Menu

Wine & drinks

By the glass

Cocktails

Beer & low

Find the fire

Address

Reservations

Getting here

Opening hours

The Oak Room

Book a table

Cooked over oak.
Served by candlelight.

Pull up a chair
by the fire.

Ember & Oak · Wood-fired restaurant