— Our Story
One fire.
Sixteen seats.
Ember & Oak began with a single question: what would a burger taste like if we gave it the care of a tasting menu?
The answer starts over open oak embers. Dry-aged beef from a family farm in the Channel Islands, seared hard, rested slow. Brioche baked in-house each morning. Cheddar aged eighteen months.
We are not a fast burger place. We are a small restaurant — sixteen seats, one fire, no shortcuts.
