Restaurant company Salt Yard Group is to call its fourth London opening Ember Yard.
The group, run by co-founder Simon Mullins and chef director Ben Tish, will open its new site on Berwick Street in London's Soho at the beginning of December.
It will take its inspiration from Spanish and Italian methods of cooking over charcoal.
Mullins said: "We had the idea for this restaurant several years ago and are thrilled to see it finally come to fruition. There's something primal about the method and flavours of cooking over charcoal and Ember Yard will be a unique and exciting take on this back to basics approach."
Tish has devised a menu that will be almost entirely cooked on a custom-built charcoal fired grill which will serve as the centre piece of the open plan kitchen.
The team will also be hot and cold smoking a number of ingredients on site and flavouring items using different types of wood (including Sherry barrel).
Highlights from the menu will include: smoked bream carpaccio with blood orange and bottarga; hot smoked old spot pork belly with Basque cider glaze and hot chocolate ganacha with salted caramel ice cream.
Jacques Fourie, who has worked as sous chef at Salt Yard for five years, will take the helm of Ember Yard as head chef.
Salt Yard Groups other three restaurants are: Opera Tavern, Salt Yard and Dehesa.
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