A LITTLE SMOKE.
A LOT OF TROUBLE.

We're not your usual barbecue joint.

The fire is just how we cook. We smoke and grill the American way, techniques we picked up in the places that do it best, and we bring them to dishes we've loved from our travels around the world, a few classics, and a few slices of American food that never made it across the Atlantic. All of it built on brilliant produce from the Cotswolds and the wider region, some of it from farms just a few miles up the road.

THE FIRE

We learnt to cook this way over years spent travelling through the Carolinas and Texas, standing around smokers with people who’ve been doing it their whole lives. Usually with a beer in hand. Turns out that’s a pretty good way to learn.

Back home, all our meat goes over oak on our traditional offset smoker, sometimes for the best part of a day. Everything else hits the Santa Maria grill, an old-school Californian ranch setup where the cooking grate cranks up and down over glowing coals. No shortcuts, no fancy tricks. Just fire, smoke, good produce and knowing when to leave it alone.

MENU

  • Sourdough Flatbread
    Ranch Tzatziki - Smoked Onion & Bacon Jam
    7.5

    Pork Belly Bites
    Smoked Apple - Lime Zest
    9

    Goat Taco
    Pineapple Salsa (x2)
    12

    Buffalo Wings
    Blue Cheese - Celery
    9

    Smoked Bibury Trout
    Watermelon - Lime Salad
    12.5

  • 6oz Burger
    Duck Fat Onions & Bacon - Béarnaise Creme - Gruyère Cheese
    19.5

    10oz Denver Steak
    Juniper Jus - Tobacco Onions - Watercress
    24

    Beef Short Rib Massaman
    Crispy Shallot - Thai Basil Oil - Flatbread
    22

    Lamb Palak
    Pickled Shallots - Tobacco Onions - Kashmiri Chilli Oil - Roti
    21

    Bourbon Glazed Wild Mushrooms
    Charred Corn Purée - Pickled Chilli - Burnt Onion
    16.5

  • Duck Fat Smashed Potatoes
    Garlic - Rosemary
    5

    Cucumber Salad
    Sweet Onion - Apple Cider Vinegar
    5

    “Mac” & Cheese
    Truffle - Parmesan
    9.5

    Charred Tenderstem Broccoli
    Garlic - Cold Pressed Olive Oil
    4

  • Key Lime Parfait
    Strawberry Sorbet - Italian Meringue
    8

    Chocolate Cremeux
    Smoked Cherries - Cherry Ice Cream - Flaked Almonds
    9

Everything on the menu earns its place the same way: we ate it somewhere, loved it, and wanted to cook it over fire. Some dishes come from our travels around the world, some are American classics, and some are from the corners of American cooking that never made the export list.

Mains arrive as they are, sides are ordered separately.

MENU

  • Chinese Salt & Pepper
    Pickled Onion Monster Munch
    Chili & Lime
    Peach & Bourbon
    Carolina Gold

The wings aren't going anywhere. They built Ember, so they've earned their own night. Every Wednesday we run a rotating wing menu, from the classics to the outright stupid. Some flavours will become regulars. Some will never be spoken of again. That's the deal.