Tomorrow, on the 3rd December, The Salt Yard Group are set to open their 4th location on London’s Berwick Street in Soho.
The Ember Yard – which takes it’s name from the way they cook their food (over charcoal) – will serve 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.
Chef Director Ben Tish has created dishes such as smoked bream carpaccio with blood orange and bottarga; hot smoked old spot pork belly with Basque cider glaze and Hot chocolate ganache with salted caramel ice cream.
The interior of Ember Yard, like the three existing Salt Yard Group* restaurants, is influenced by both art nouveau and art deco styles, using natural materials like wood, brass, copper and steel.
Downstairs also houses the basement bar where customers can enjoy a pre or post-meal cocktail, inspired by the smoking and grilling theme, using smoked ingredients like smoked Maldon salt, grilled fruit and smoked ice. DELICIOUS. (One of their cocktails has already been featured in The Telegraph. Take a look at the recipe).
* The other restaurants in the group are Opera Tavern, Salt Yard and Dehesa.