Alex Ghalleb of Five Graces Hospitality designed the restaurant. He was the visionary behind Julie’s in Notting Hill. Drinks developer Zoe Burgess of Atelier Pip combines wonderful ingredients to design cocktails and is the wizard behind our cocktail list. And, Claire Thevenot is almost a local celebrity. She's a world class sommelier and has handpicked our Emberwood house wines.
Bath's most anticipated restaurant launch
It's Emberwood, of course.
“Ember” named after the massive charcoal-fired open hearth you can't miss in the open kitchen. And “wood”, named after John Wood the Elder.
If you’re a Bathonian, John Wood needs no further introduction. If you're a visitor, then John Wood lived here. In the mid 1700s, he designed this beautiful part of the city and lived at No. 9 Queen Square. And, whilst our building plays a pivotal part in Bath's history, Emberwood's chapter is only just beginning.
Yes Chef
David Hazell is the Executive Chef and has designed the Emberwood menu. He is really well known in the South West.
You may have spotted him at Bristol’s Clifton Lido or Paco Tapas, where he played a key role in the team that won a Michelin star.
In the last few months, David has spent an epic amount of time scouring the local landscape for the best cuts of beef and heading out across the English channel for the freshest seafood delivered daily to us.
His menu is a celebration of locally-grown and sourced produce including beef from grass-fed, ex dairy cows from Lower Westcombe Farm and Cornish seafood from Wings of St. Mawes. Where is that you may ask? Right on the tip of Cornwall overlooking the English channel so you know the seafood will be the best. He's also added artisan dairy products like butter from Somerset-based Wyke Farm to the menu too.
Putting your experience first
It's not just the food experience that is getting the first class touch. Meet Sharky, restaurant general manager and designer of your Emberwood experience.
What can we share about Sharky? He's travelled extensively and, as a teenager, lived in France for a number of years. It's here where he developed his passion for good food.
Sharky knows a restaurant experience goes way beyond just the food and drink. He's brought together a team of passionate and knowledgeable people to sprinkle the finishing touches to your visit. As a veteran of new restaurant openings across London and, as an operator of established places such as The Newt, Sharky has a guest-first, people centric approach and helps his team to deliver an effortless, personalised and warm service to every guest.
The extended team
We are working alongside partners with an excellent pedigree to bring a dining concept out of London to Bath. Some might say it's the first of its kind to open in Bath.
Guiding the hearth and house
We are delighted to announce David Hazell as executive head chef and Sharky Patterson as restaurant...
At the hearth with David Hazell
David Hazell lets the fire and the ingredients do the talking.
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