Cooking that comes home.

Daniel Hart grew up two streets from Salts Mill. He left at eighteen to cook in London and came back in 2021 with a plan for the kind of restaurant he wanted to eat in.

Ember & Olive is named for the two things that never leave our kitchen. The ember is the wood fired grill at the heart of the room. The olive is the good oil that finishes almost every plate.

We buy from fourteen Yorkshire suppliers, most of them within forty miles. Our bread comes from a baker in Ilkley, our lamb from Nidderdale, and our fish arrives from Whitby three mornings a week.

Meet the team

Daniel runs the kitchen with sous chef Priya Shah. Front of house is led by Tom Ellis, who will happily talk you through the wine list for as long as you like.