At the hearth with David Hazell

Meet David

You’ll find him at the hearth. Tongs in hand. Eyes on the flame. David Hazell is our Executive Head Chef, and if you’ve eaten at Paco Tapas or Clifton Lido, you’ve already tasted what he can do. At Emberwood, he’s bringing that same fire-led magic to Bath. Think Waverly lamb, cooked just-so over coals. Think sharing plates that tempt you to reach across the table. Big flavour. Nothing fussy.

He’s all about balance

David’s cooking is shaped by the seasons and led by flavour. “My ethos revolves around simplicity, seasonality, and bold flavours. Fire is central to it all. Not for show, but because it adds something you can’t fake. Cooking over fire brings a depth of flavour that’s hard to replicate.” At Emberwood, that means letting top-quality ingredients shine, with just the right amount of care.

Where it all starts

It starts with what’s good right now. Heritage-bred steaks from Lower Westcombe Farm. Whole Cornish fish from Wings of St Mawes. Local dairy that barely needs a touch. “We’re lucky, the South West gives us incredible produce and we build the menu around it.”

One standout? House-made charcoal oil, for a smoky finish you won’t forget.

Ask him what’s cooking

David’s not one to stay behind the scenes. He’s at the hearth, talking with the team, and keeping an eye on every plate. If you’re curious, just ask, he’ll tell you what’s over the coals, what produce just came in, or what he’s excited to serve tonight. He’s here to make sure every guest leaves well fed and wanting more.