We believe a meal is theatre — every plate an act, every bite a line spoken only once.
Head Chef Marco Bellini
The Experience
01 / 06
The ember-roasted wagyu
02 / 06
Our wine cellar — 400 labels
03 / 06
Private dining room
04 / 06
Chef Marco at the pass
05 / 06
Table setting at dusk
06 / 06
The tasting menu finale
The People Behind Ember
Our team brings together decades of experience from Michelin-starred kitchens across Europe, united by a singular obsession: the perfect plate.
Head Chef & Co-Founder
Trained at Le Cordon Bleu, Paris. Former sous chef at El Bulli and The Fat Duck. Marco's philosophy centres on fire as a primary ingredient — not merely a method.
Sous Chef
From Osaka, Japan. Brings the precision of kaiseki to European fine dining. Aiko leads our umami-driven fish and vegetable sections with quiet mastery.
Pastry Chef
Berlin-born, Vienna-trained. Lena's desserts are architectural and emotional — her chocolate sphere is the most photographed dish on the menu and the most anticipated moment of the evening.
Head Sommelier
Master of Wine, Bordeaux native. Jacques curates our 400-label cellar with an emphasis on small-production, biodynamic estates. His pairings are considered the finest in Kensington.
Your Evening at Ember
You are greeted at the door by your host. A glass of vintage Champagne is poured as you settle into the warmth of Ember's candlelit dining room.
Three amuse-bouche open the palate. Your server presents the evening's menu, noting seasonal highlights and guiding your wine journey with Sommelier Jacques.
Your courses arrive in considered sequence — each plate a new act. The kitchen works at your pace; this is never rushed. Plates are explained as they arrive.
The evening closes with hand-crafted petit fours and a digestif of your choosing. Your personalised menu is presented as a keepsake of the evening.
Voices from Our Tables
"The aged duck with cherry must was a revelation — I've never tasted anything so precisely balanced between richness and acidity. The chocolate jus pulled it into another dimension entirely. We talked about that dish for weeks."
"We booked the Chef's Table for my husband's 50th and it was, without question, the finest dining experience of our lives. Watching Marco work — the calm, the intent, the artistry — was as memorable as the food itself."
"Lena's chocolate sphere arriving at the table, candle in hand, steam rising — and then the slow pour of caramel collapsing the shell. I've dined across three continents and nothing has made my table go this quiet. Pure theatre."
Kensington, London
Tables are limited. We recommend reserving at least three weeks in advance for weekend evenings.
Or call us directly: +44 (0)20 7123 4567