Wood-fired modern grill · 3 homes in London
Slow fire,good salt,long evenings.
Seasonal British produce and day-boat fish, cooked over oak and apple wood in the heart of London. Pull up a chair, we'll handle the rest.
- ShoreditchChecking today's hours…
- Borough MarketChecking today's hours…
- Notting HillChecking today's hours…
Today's specials
Written on the board this morning
Changes daily, from what the boats and farms bring in
Tonight on the board
- Cornish hake, brown butter & capers
- Ember-roasted beetroot, whipped feta
- Dry-aged Hereford ribeye to share
- Burnt honey tart, crème fraîche
Signature dishes
The dishes people come back for
Six plates that have never left the menu since we lit the first fire.
01 / 06
Ember Ribeye
Dry-aged 45 days, oak-grilled, bone marrow butter and charred shallots.
- Ember Ribeye: Dry-aged 45 days, oak-grilled, bone marrow butter and charred shallots. £38
- Hearth Plate: Wood-roasted lamb, smoked aubergine, pomegranate and flatbread. £29
- Garden Coals: Vegetables roasted in the embers, green sauce, toasted seeds. £19
- Shore Fish: Catch of the day over apple wood, sea herbs and brown butter. £31
- Smoked Barley: Pearl barley cooked like risotto with smoked mushrooms and aged cheddar. £21
- Burnt Cream: Vanilla custard caramelised over the fire, poached rhubarb. £11
Where it all begins
From source to table
We know every farmer, fisher and forager by name. Here's how a plate finds its way to you.
05:00
The boats come in
Day-boat fish from Cornwall and Devon arrives on ice before London wakes up.
09:00
The farms deliver
Vegetables, herbs and heritage breeds from small farms within 100 miles.
14:00
The fire is lit
Oak and apple wood burn down to embers for four hours before service.
19:00
Your table
Cooked simply, seasoned well, and brought to you while it's still singing.
From the kitchen
A note from Elias Calloway, Founder & Head Chef
“Fire is the oldest way to cook, and still the most honest. It rewards patience and punishes shortcuts, which is how I like to run a kitchen.”
Elias grew up on the Devon coast, cooked in Basque grill houses and Copenhagen kitchens, and opened Saltwood in 2016 with one oven and twelve seats.
Elias Calloway · Founder & Head Chef
One room, three moods
One room, three moods
12:00 – 15:00
Long lunches
Sunlight through the big windows, a glass of something cold and no rush at all.
17:00 – 19:00
Golden hour
Snacks from the grill, spritzes at the bar and the fire just getting going.
19:00 – late
Candlelit dinners
Low lights, the crackle of the hearth and the best seat in the house.
Experiences
More than dinner
Counter seats, tasting menus, pairings and classes for the nights you want to remember.
Thursday to Saturday, 19:00Chef's tableEight courses at the counter, cooked in front of you.3 hours · Up to 8 guests
£110per personEvery evening from 18:00Fire tasting menuSix courses that tell the story of the season.2 hours · Whole table, 2+ guests
£75per personEvery eveningWine pairingA glass for every course, chosen by our wine director.With your menu · Add to any booking
£55per personSaturdays, 10:00Cooking with fireA hands-on Saturday class at our Borough kitchen.4 hours · Up to 12 guests
£95per person
Takeaway & delivery
Saltwood, at your place
Our grill favourites, packed to travel well. Collect from any branch or have it delivered warm.
- Ready in about 25 minutes
- Free delivery over £40
- Compostable packaging
- Live order tracking
Our kitchenReady in about 25 minutesYour door
Our branches
3 tables, one family
Same fire, same welcome, each with its own neighbourhood character across London.
Guest notes
Kind words, freshly printed
“The most honest cooking in the city.” The London Plate · “A masterclass in live-fire restraint.” Ember & Oak Guide
Reservations
Save your seat
Groups of 9+? Try private dining.
From the journal
Recipes & stories
Cook our favourites at home, and meet the people behind the plates.
Recipe· 6 min
Our hearth flatbread, made at home
The bread every table orders twice. Here's how to make it in a hot pan at home, no wood oven required.
Recipe· 7 min
Ember-roasted vegetables with green sauce
Our 'garden coals' plate, adapted for a barbecue or a very hot oven. Vegan, gluten-free and wildly good.
Story· 5 min
Why we cook everything over wood
Oak for heat, apple for sweetness, and four hours before service to get the embers just right.
Good to know
Before you arrive
Bookings, allergies, takeaway and all the little things.
We recommend booking, especially for Friday and Saturday evenings. We always keep a few tables and the bar for walk-ins.
Tables open 60 days in advance. For groups of 9 or more, please send a private dining enquiry.
Yes. Every dish is labelled with the 14 major allergens and we always have vegetarian, vegan and gluten-free options. Please tell your server about any allergy before ordering.
Yes, at every branch, with smaller portions of our favourites. High chairs are available.
We deliver from Shoreditch and Borough within 4–5 km, and every branch offers collection. Delivery is free on orders over £40.
Most orders are ready in about 25 minutes, with delivery taking a further 15–25 minutes depending on distance.