Tucked elegantly within one of Bath’s most historic buildings, Emberwood arrives with the quiet confidence of a venue that already knows its place among the greats. It is not simply a restaurant, it is a curated experience, a story of provenance, passion, and people. A place where culinary finesse meets the art of warm hospitality.
The name itself is steeped in meaning. “Ember”, a nod to the dramatic charcoal-fired open hearth anchoring the open kitchen, and “Wood”, honouring John Wood the Elder, the visionary 18th-century architect behind much of Bath’s Georgian grandeur. This subtle fusion of fire and legacy sets the tone for Emberwood’s identity, bold, grounded, and deeply connected to its setting.
At the heart of this refined operation is Sharky, the restaurant’s general manager and creative orchestrator of the guest experience. With years of global travel under his belt, including formative time in France, Sharky brings a European sense of finesse to the Emberwood floor. A veteran of high-profile openings in London and a trusted hand at celebrated establishments such as The Newt, his guest-first philosophy runs through every touchpoint of the experience. Sharky’s ability to lead with precision while offering warm, unforced hospitality is quietly exceptional.
The extended team reads like a who’s who of hospitality pedigree. Alex Ghalleb of Five Graces Hospitality, known for his work at Julie’s in Notting Hill, has crafted the design narrative. Meanwhile, the drinks menu has been masterfully shaped by Zoe Burgess of Atelier Pip, who has woven together a list of cocktails that balance playfulness with sophistication. The wine programme is in the capable hands of Claire Thevenot, a sommelier of international acclaim and local legend status, who has handpicked every bottle on the Emberwood list.
In the kitchen, Executive Chef David Hazell steers the ship with confident ease. With a background rooted in Michelin-starred Bristol institutions such as Clifton Lido and Paco Tapas, Hazell brings both precision and creativity to his menu. His dedication to the best of the South West’s produce is admirable, from grass-fed ex-dairy beef sourced at Lower Westcombe Farm to the daily catch from Wings of St. Mawes, Cornwall’s famed seafood haven. There’s a distinct reverence in his approach, each dish, a reflection of local terroir and artisan craftsmanship, from butter churned in Somerset to perfectly aged cuts of beef.
It’s rare to find a restaurant that balances such weighty culinary ambition with the ease of a warm welcome, but Emberwood achieves this with aplomb. For Bath, it marks the arrival of a dining concept long seen in London’s most forward-thinking scenes, but rarely executed with this level of polish beyond the capital.
Emberwood is a restaurant with soul, anchored in story, and destined to shape the city’s gastronomic future.
The Luxe Resident 