MEAT. FIRE. NOTHING ELSE.

EST. 2021 LIVE FIRE DRY-AGED 45 DAYS SHOREDITCH, LONDON

DRY-AGED — GRASS-FED — CHARRED — DRY-AGED — GRASS-FED — CHARRED — DRY-AGED — GRASS-FED — CHARRED — DRY-AGED — GRASS-FED — CHARRED —

800°C — BONE-IN — OVER COALS — 800°C — BONE-IN — OVER COALS — 800°C — BONE-IN — OVER COALS — 800°C — BONE-IN — OVER COALS —

NO GAS. NO ELECTRIC. NO SHORTCUTS.

Every cut at EMBER is cooked over English oak and birch coals, raked by hand, read by eye. Our grill has one dial: distance from the fire. We dry-age whole sirloins for forty-five days in Himalayan salt chambers, then finish them in heat most kitchens are afraid of.

800°C GRILL TEMP

45 DAY AGE

5 CUTS. THAT'S IT.