Saltaire, West Yorkshire
Modern British dining with soul.
Seasonal plates built around Yorkshire farms and the coast, served in a room that feels like a long dinner with friends.
The kitchen
We cook what the season gives us.
Our menu changes with the farms we buy from. In October that means Nidderdale lamb, wild mushrooms from Bolton Abbey and the last of the Yorkshire plums.
Head chef Daniel Hart spent eight years in London kitchens before coming home to open Ember & Olive in 2021. Everything leaves the pass looking simple, and takes two days to get there.
Read our storyThis week
From the menu
Nidderdale lamb rumpSmoked aubergine, salsa verde, crispy capers
Roast chicken, wild garlicCharred hispi, mustard butter, chicken skin crumb
Brown butter cakeYorkshire plums, crème fraîche, honeycomb
"The best Sunday lunch we have had in Yorkshire, and we have been looking for a long time."A guest review, September
Private dining
The Mill Room seats up to 24.
Birthdays, engagement dinners and work evenings, with a set menu written for your group and a team that looks after the whole night.
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