After the much anticipated announcement of Salt Yard Group’s fourth London opening, co-founder Simon Mullins and Chef Director Ben Tish, have today revealed the restaurant will be called Ember Yard.
Ember Yard, which opens on Berwick Street in London’s Soho on 3rd December, will take its inspiration from Spanish and Italian methods of cooking over charcoal.
Simon Mullins stated: We had the idea for this restaurant several years ago and are thrilled to see it finally come to fruition. There’s something primal about the method and flavours of cooking over charcoal and Ember Yard will be a unique and exciting take on this back to basics approach.
Chef Director Ben Tish has devised a menu that will be almost entirely cooked on a custom built charcoal fired grill which will serve as the centre piece of the open plan kitchen. The team will also be hot and cold smoking a number of ingredients on site and flavouring items using different types of wood (including Sherry barrel). Highlights from the menu will include: smoked bream carpaccio with blood orange and bottarga; Hot smoked old spot pork belly with Basque cider glaze and Hot chocolate ganacha with salted caramel ice cream.
Jacques Fourie, who has worked as sous chef at Salt Yard for 5 years, and is a rising star within the restaurant group, will take the helm of Ember Yard as head chef.
Ember Yard will also have a stylish basement bar where customers can enjoy a pre or post-meal cocktail from a list inspired by the smoking and grilling theme.
Within the Salt Yard Group Simon and Ben already run three renowned London restaurants: Opera Tavern, Salt Yard and Dehesa and this latest venture will see them confirm their position as successful seasoned London restaurateurs. The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
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