The warm, candle-lit dining room at Ember & Oak

Wood-fired kitchen · Stockbridge, Edinburgh

Cooked over fire,
sourced close to home.

A seasonal British kitchen built around one open hearth — Scottish produce, live flame, and a room made for long, unhurried evenings.

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2 AA Rosettes awarded

Open Wed–Sun

Everything touches the flame

As featured in

The Good Food Guide AA · Two Rosettes SquareMeal Top 100 List Eating & Drinking Michelin Guide

Meat and vegetables charring over the open wood fire

The open hearth

Our kitchen

One fire at the heart of everything.

There's no gas line in our kitchen. Every plate that leaves the pass has met the flame — slow-smoked, flash-charred or roasted in the embers of British oak and beech.

We cook to the seasons and the day's deliveries: langoustine from the west coast, lamb from the Borders, vegetables from growers we know by name. The menu changes when the produce does, which is often — sometimes by the evening.

Live-fire cookingOak, beech and a hearth lit before dawn.
Scottish & seasonalSourced within a short drive wherever we can.
Built for the eveningLow light, good wine, no rush to turn the table.

Read our story

From the coals

A few of tonight's favourites

The board turns over with the seasons — here's a taste of what the fire's been doing lately.

Over the embers Fire-roasted pork chop glazed and charred, plated dark

Ember-glazed chop

£26

Border-reared pork, charred over oak, burnt-apple ketchup and hispi cabbage from the coals.

Wood-firedGF

To share

Sliced pink-cooked steak on a sharing board with greens

Coal-roast sirloin

£58

35-day aged sirloin for two, dripping-roast potatoes, charred leeks and bone-marrow butter.

For twoSharing

Garden fire A warm seasonal vegetable bowl with grains and herbs

Smoked roots & grains

£19

Ember-baked celeriac, spiced heritage grains, charred greens and a smoked-onion broth.

VESeasonal

See the full menu

Head chef working at the pass under warm pendant lights

Rory Maclean, Head Chef

The hands on the fire

Cooking the way it used to be done.

Rory came home to Edinburgh after a decade in fire kitchens from San Sebastián to Copenhagen — and built Ember & Oak around a single conviction: flame makes food taste like itself.

It's slower and harder than a row of induction hobs. But it's also honest. You taste the smoke, the char, the season. Nothing hides.

Meet the team Book the chef's table

The room & the plates