Ember began in 1998 in a disused iron foundry, with one wood-burning grill and a stubborn belief that food cooked over flame tastes of something machines can’t fake. Twenty-five years later the grill is bigger, the cellar is deeper, and the belief hasn’t moved an inch.
Everything that can be made in-house is: the bread, the butter, the pickles, the ice cream. The rest we buy from people we know by name.