Modern British Dining in the Heart of Manchester.

At Ember & Oak, every plate tells a story of where it came from. We buy direct from Peak District hill farms, collect day-boat fish off the Fleetwood trawlers, and age Cheshire cheese in our own cellar beneath the dining room. Nothing travels far; everything arrives at its best.

Our open-hearth kitchen is the soul of the restaurant—where Goosnargh duck and heritage-breed lamb are cooked low and slow over sustainably sourced oak and ember, giving each dish a depth of smoky flavour that ovens simply cannot match.

Dining here is unhurried. Manchester moves fast enough outside these walls—inside, we believe great food deserves time, good wine, and the company of the people who matter most.