Ember Yard | Maria Elia | The Salt Yard Group

The Salt Yard Group have announced their next takeover as chef Maria Elia who will be bringing her Greek Cypriot style and her emphasis on cooking over a charcoal grill to the Ember Yard Restaurant on the 20th April.

After the success of James Cornwall ‘s and Selin Kazim’s recent takeovers anticipated dishes from Maria will include:

Wood grilled lamb cutlets with tomatoes, feta, almond baklava and fennel tzatziki
Carrot keftedes (meatballs), carrot tabbouleh and tahini sauce
Wood grilled octopus, tarama salata, Jersey royals and samphire
Greek coffee plate…to name a few.

Maria Elia was born into the restaurant business, growing up in the kitchen of her Greek Cypriot father's restaurant in Richmond, London, where even at a really young age she knew she wanted to be a chef herself.

Elia trained for five

Close Message - I might contribute in the future

I love what you do, let me contribute right now

years and undertook her apprentice at Cafe Royal’s Grill Room where she was one of the first female chefs to have worked there. She has worked in Italy, America, and Australia, spent time cooking at El Bulli and Arzak restaurants in Spain and at The Oriental Cooking School in Bangkok. The regional flavours of all these places feature in Maria's recipes with standout originality and earned her many fans during her 10-year tenure as head chef at the Delfina Studio Café. She has also appeared on a number of TV programmes, including Saturday Kitchen, Market Kitchen, Sunday Brunch and Perfect series. Maria Elia was voted one of the Top 10 Female Chefs to watch by the Independent and was just profiled in Time Out's London's Rising Talent issue. To make a reservation call 020 7439 8057

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.