Dinner
Small plates, pizza and a dish of the day, Tuesday to Sunday from 5:00 PM.
Wood-fired kitchen · 14 Mill Lane
Seasonal plates from a wood-fired oven
Olive & Ember cooks over oak in an old bakery on Mill Lane. Long-proved pizza, plates that change with the week's vegetables, and tables kept back for people who walk in.
Ways to eat with us
Dinner, weekend lunch and the chef's table
One kitchen and one oven, so the menu stays short and everything is cooked to order.
Weekend lunch
A shorter menu at noon on Saturday and Sunday, with tables in the courtyard in summer.
The chef's table
Up to twelve guests beside the oven, with a set menu cooked in front of you.
Collection
Order pizza and sides by phone and collect them from the side door.
Gift cards
Cards in any amount, sent by email or posted with a handwritten note.
Dough class
Two hours at the bench on a Saturday morning, then lunch. Eight places.
How booking works
Most tables are booked online. If you would rather talk, call the restaurant after 3:00 PM.
- Pick a timeChoose a date, a time and how many of you there are. Free times show straight away.
- Tell us anything we should knowMention allergies, a high chair or a step-free table in the notes.
- Get a reminderWe send a reminder the day before. Reply to it if your plans change.
- Arrive and sit downWe hold your table for 15 minutes. Running late? Call and we will do our best.
Booking and group terms
A general guide. Your booking confirmation sets out the terms for your own table.
| Booking | What applies | Details |
|---|---|---|
| Tables of 1 to 6 | Book online or walk in | No deposit |
| Groups of 7 to 12 | Chef's table set menu | Deposit of $20 a guest |
| Courtyard events | Up to 40 standing | May to September |
| Cancellations | Groups, 48 hours' notice | Deposit refunded in full |
| Service charge | Added for groups of 7 or more | Shown on the bill |
Sample content. Replace terms, times and charges with your own.
The people in the kitchen
A small team that cooks, serves and washes up together.
Lucía Ferro
Chef and co-owner
Writes the menu each Tuesday and runs the oven most nights.
Daniel Osei
Co-owner, front of house
Looks after bookings, groups and the drinks list.
Wren Haddock
Sous chef
Bakes the focaccia and teaches the Saturday dough class.
Tomasz Belling
Restaurant manager
Answers the phone, plans events and knows where every table is.
Questions
One oven, a short menu that changes every week, and a third of the room kept for people who walk in.
Do I need to book?
No. We keep a third of our tables for walk-ins. Booking is wise on Friday and Saturday evenings.
Can you cater for allergies?
Tell us when you book and speak to your server before you order. They check every dish with the kitchen.
Is the restaurant step-free?
Yes. The entrance is step-free, and there is an accessible restroom on the ground floor.
Do you take groups?
Groups of seven or more book the chef's table or the courtyard, with a set menu.
Can I bring a dog?
Dogs are welcome in the courtyard. Inside, only assistance dogs.
Do you do collection?
Yes. Order pizza and sides by phone and collect them from the side door on Mill Lane.
Find us on Mill Lane
Five minutes from Wharf Street station, by the canal. Call, send a message, or just turn up.