Embers

The story

Embers Scarborough: Wood-Fired Modern British Dining in North Yorkshire

The Chef and the Fire

At Embers Scarborough, Dan Hargreaves channels a passion for modern British cooking through a central wood-fired oven that launched his career in 2015. After eighteen years working across local venues, he turned his focus to permanent dining, drawing on recipes developed during years of outdoor cooking and festival pop-ups. His background in Scarborough gastro pubs and farm stays informs a straightforward approach that prioritises locally sourced Yorkshire produce. The kitchen still leans heavily on high heat and smoke to transform humble ingredients into substantial meals.

Dishes and Techniques

The modern British menu carries subtle international influences through spice blends and global flavour pairings. Picanha steak arrives with chimichurri while smoked hummus anchors the tapas-style starters alongside crispy Whitby scampi. Every main course passes through the brick chamber, which gives the Cajun fried salmon and dukkha-marinated lamb rump their distinctive char. Simple sides like wood-fired roast potatoes and garlic flatbread round out the plate without competing with the fire-kissed proteins.

Atmosphere and Recognition

Readers have consistently noted the venue’s welcoming warmth, a quality that led to a spot on The Good Food Guide Readers Recommend list. The dining room balances a relaxed family-friendly energy with an evening shift toward craft beers and house cocktails. A rotating specials board introduces extra seasonal items drawn from nearby suppliers, ensuring the table stays connected to Yorkshire harvests. Guests often linger over the elderflower cheesecake or the curated cheese selection before heading out into the coastal air.