The chef’s table
Up to 12 guests beside the oven, with a set menu cooked in front of you.
Wood-fired kitchen · Mill Lane
Slow dough, a hot oven and a table for everyone
Olive & Ember cooks seasonal plates over oak and olive wood. Long-fermented pizza, vegetables from two farms up the valley, and a short list of natural wines.
Tue–Thu 5–10 PMFri–Sat 12–11 PMSun 12–8 PMClosed Monday
Ember margherita, out of the oven in 90 seconds
Saturday dough class
Our story
Started with one oven and a 48-hour dough
Chef Lucía Ferro and Daniel Osei opened in an old bakery on Mill Lane in 2019 and kept the brick oven that came with it. The dough still rests for two days, the menu still changes with what the farms bring on Tuesday.
Most of the room is walk-in. We hold a third of the tables for neighbours who just turn up.
48 h
dough rest
2
partner farms
60
seats inside
Private dining & events
Send an enquiry Rooms for birthdays, teams and long lunches
The courtyard
Up to 40 standing under the olive trees, May to September.
Dough class
Two hours at the bench, then lunch. Saturdays, eight places.
New menu every season
One email when the menu changes. Four a year, no more.