Ember Yard | Martin Morales | Ceviche

Following the success of Stephen Terry’s, Maria Elia’s and Vivek Singh’s takeovers earlier this year, Salt Yard Group invites award-winning Peruvian chef Martin Morales to Ember Yard on Monday 23 November.

For one night only, Martin has created a selection of tapas-sized dishes, inspired by modern Peruvian cuisine and chosen to complement the regular dishes on the Ember Yard menu that are inspired by the primal technique of cooking simply over wood and charcoal. Alongside an Avocado Sour aperitif, guests will be treated to dishes such as: Hand-dived scallops tiradito, hibiscus tiger’s milk, chia seeds gel, charcoal salt, pickled green plums, crispy seaweed; Braised lamb, dark beer, coriander, altitude Peruvian potatoes, peanuts, amarillo chili, brussels sprout flowers and Marinated grey mullet skewer, uchucuta herbs chimichurri, pickled red onions, cassava cream. Desserts include Caramelised black figs, chancaca

Close Message - I might contribute in the future

I love what you do, let me contribute right now

syrup, queso fresco mousse and caramelised pecans and Lucuma cream, black cherry jam, quinoa coffee crumble, pisco-infused cherries, chocolate and mint. Chef and founder of three restaurants across London (Ceviche Soho, Andina and Ceviche Old St), author of bestselling cookbook Ceviche: Peruvian Kitchen and a regular face on both television and live cookery events across the country, Martin Morales is one of the most inspiring Peruvian chefs. Ember Yard is the fourth restaurant from Salt Yard Group and takes inspiration from Spanish and Italian methods of cooking over charcoal. Located in the heart of Soho, Ember Yard is a lovely two storey restaurant and bar with an open plan kitchen on the ground floor and a cool and cosy bar on the lower ground floor. The menu is available from 5pm-12pm at Ember Yard. To make a reservation call 020 7439 8057 or email [email protected]

>>>Visit the site here

Small Contribution. Big Impact.

The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.

We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.

A little from you keeps this space free for all. Let’s keep lifting the industry, together.