Our Story
A room built around a fire.
Ember opened in a converted Fitzrovia carriage house in the winter of 2011 — a single dining room organised around an open hearth. From the beginning, the intention was simple: to build a restaurant that felt inevitable, as though it had always been here.
We work exclusively with British growers, day boats and heritage farms, guided by what arrives that morning. Menus are unwritten until service, and every dish passes through flame before it reaches the pass.
"Fire is our only shortcut to memory."
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Years of fire
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Michelin inspired
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Local growers
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Seats · one seating
The Chef
Sébastien Auric
Born in Lyon, trained in Paris and Copenhagen, Sébastien opened Ember with the belief that a great restaurant is a form of architecture — every choice must earn its place. He remains on the pass every service.
