From Alpine chalets to Bath: David Hazell’s road back to the grill at Emberwood

Emberwood’s executive head chef David Hazell brings fire-led feasting and a low-ego brigade to Bath’s revived Francis Hotel.

Emberwood is the modern British, fire-led restaurant inside Bath’s Francis Hotel on Queen Square. It launched on May 15 earlier this year after a major refurbishment of the historic property.

From washing up at 13 to running a forty-person Alpine chalet, executive head chef David Hazell’s path to Emberwood has been a steady climb through kitchens - and back to the grill.

David has previously worked at kitchens including Michelin-recognised Paco Tapas which closed earlier this year having lost its star.

His focus now? Feasting, local ingredients and a dining room full of happy guests.

Early spark and Alpine origins

David traces his love of hospitality back to a formative Alpine season that cemented his desire to cook for people.

He said: “My brother was a chef and I started washing up for him when I was about 13. I followed him along in various roles until I was 19, then went to France for a ski season and ended up running a 40-person chalet in the Alps.

"That’s where my refinement - and my love for catering, making people happy, and creating magical moments over food and shared experience - really began. From there it was one step after another and I’ve never left the kitchen.”

The team at Emberwood, Bath

Why Bath, why Emberwood

He moved to Bath to swap admin for adrenaline and get back to live fire and hands-on cooking.

David said: “I was exec-cheffing in Bristol, but it had become less kitchen-based - a lot more admin and overseeing teams. This role came up and it was live fire, building my own team, running my own menu to fit the concept. I had itchy feet to get back in front of a grill again; it all coincided at the right moment. It’s been a great fit and I’ve loved the move.”

Michelin’s double-edged sword

Reflecting on Michelin, David acknowledges the power holding a star can have.

He said: “The Michelin system is powerful. There are so many cogs that can go wrong in restaurants right now; once you start losing money, it’s hard to recover.”

Emberwood’s true north

For Emberwood, success is measured in happy

Close Message - I might contribute in the future

I love what you do, let me contribute right now

guests and consistency, not in trophies or plaques.

David added: “At Emberwood we’re not chasing accolades. We want to cook at a high level, consistently, with local, ingredient-led sourcing - and we want happy guests. If tourists see us as a destination, brilliant; if critics love it, great. But the aim is a busy dining room full of people who’ve had a genuinely good time.”

The feasting centrepieces

David’s feasting menu is anchored by two dramatic centrepieces designed for sharing and spectacle.

He explained: “Two centrepieces define our feasting menu. First, an aged côte de boeuf from ex-dairy cows, cooked over charcoal and brushed with beef tallow rendered from the bones we use for stock - the flavour of that ex-dairy beef over the grill is incredible, some of the best I’ve had.

Emberwood Bath David Hazell

"Second, Cornish monkfish cooked over the grill and basted in cured pork fat for that rich, salty umami; we finish it with a pile of sweet herbs - tarragon, dill, mint - and burnt lemon. We want that dramatic talking-point in the middle of the table: shareable, visual and delicious.”

Building a low-ego brigade

He has built a low-ego, high-morale brigade that rejects old-school kitchen machismo.

David said: “We’ve built a strong brigade that’s low-ego and genuinely respectful. We kept a couple of chefs from the previous restaurant and hired the rest ourselves. The atmosphere is the nicest I’ve worked in - high morale, really good cooks, and none of that old-school egotistical dictatorship. Everyone’s here to give guests a magical time and to make the restaurant successful.”

The feeling to take home

Above all, he wants guests to leave feeling closer to their companions, with memories made around the table.

David added: “What I want guests to feel after Emberwood is a stronger connection with the people they came with. Feasting breaks the formality - there are talking points on the table, things to pass and share.

"We care about elegance and refinement, but we’re ultimately chasing memories: you leave thinking, ‘I had a great time with my people - and we did it at Emberwood.’"

Written by abi kinsella

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.