Emberwood

The story

Emberwood Bath – Modern British Fire-Led Dining at Francis Hotel

From Field to Fire

At Emberwood, cooking begins with the seasons and finishes over charcoal. Executive Head Chef David Hazell, who helped win a Michelin star at Bristol’s Paco Tapas, brings that same ingredient-led focus to Bath. His menu celebrates the rich agricultural bounty of Somerset and the South West: Creedy Carver chicken from Devon, day-boat Cornish hake, Isle of Wight tomatoes. Beef comes from grass-fed, ex-dairy cows at Lower Westcombe Farm; seafood arrives daily from Wings of St. Mawes.

The open hearth is the restaurant’s beating heart. Dishes are built around it: crispy Porthilly oysters with Somerset lardo, dry-aged côte de boeuf with beef-fat béarnaise, whole monkfish tail wrapped in lardo. Desserts lean British and bold—rhubarb and custard with white chocolate, a yuzu curd choux bun.

The Team Behind the Hearth

Hazell isn’t alone. Restaurant general manager Sharky, a veteran of London openings and The Newt, leads the front-of-house team with a guest-first approach. Drinks developer Zoe Burgess of Atelier Pip designed the cocktail list (the Emberwood Negroni is a house favourite); sommelier Claire Thevenot handpicked the house wines. Alex Ghalleb of Five Graces Hospitality designed the space, bringing the same eye he applied to Julie’s in Notting Hill.

The restaurant sits within the Francis Hotel on Queen Square, in a building tied to John Wood the Elder, the 18th-century architect who shaped much of Georgian Bath. The name Emberwood nods to both the charcoal hearth and Wood himself.

A Michelin Recommended Arrival

Just four months after opening its doors, Emberwood earned a place in the Michelin Guide—a rapid recognition that speaks to the confidence of its cooking. It has also been nominated for Best Newcomer at the Trencherman’s Awards 2026. The restaurant is part of a wider moment for Bath, which the Michelin Guide recently named one of the world’s most exciting foodie destinations.

This is Modern British cooking that knows exactly where it comes from. The ingredients have stories; the fire gives them voice.