- Open 7 days · 12:00 till late
- 12 High Street, Your Town
A neighbourhood kitchen since 2016
The story, the people and the producers behind every plate at Olive & Ember.
One oven, one family recipe and twelve tables
Marco and Giulia opened Olive & Ember on a quiet corner of the High Street with a second-hand wood oven shipped from Naples and Marco’s grandmother’s ragù. Nine years on, the oven is new, the dining room is bigger and the ragù has not changed at all.
We are a neighbourhood restaurant first. That means fair prices, a warm welcome for kids and dogs on the terrace, and a team who know your name by the second visit.
Three things we never compromise on
Made by hand
Pasta, focaccia, gelato and sauces are made here every day. Nothing arrives frozen.
Know the farmer
We buy from people we have met: vegetables from Green Lane Farm, meat from Hill Top, flour from Caputo in Naples.
Everyone welcome
Vegan, gluten-free and allergy-friendly options on every course, high chairs, step-free access and dog bowls on the terrace.
The people behind the pass
EDIT: swap these for photos and short bios of your real team. Guests love knowing who cooked their dinner.
Marco Rossi
Trained in Bologna, obsessed with slow ragù and the perfect char.
Luca Bianchi
Stretches 300 pizzas on a Saturday and still checks every one.
Paolo Conti
Runs the floor, the wine list and the best birthday surprises in town.
Good food starts long before the kitchen
Green Lane Farm
Tomatoes, courgettes and herbs, picked the morning they arrive.
Frantoio di Sicilia
Cold-pressed extra virgin olive oil from a family grove near Trapani.
Our own bakery
Sourdough and focaccia from a 12-year-old starter, baked at 6am.
Come and say hello
Lunch, dinner or a long Sunday with friends: we would love to cook for you.