Ember Yard’s menu is packed with seasonal and produce-led dishes, with a big nod to the Basque region courtesy of the BBQ and wood fired grill. You can get a front row view of the chefs at work by pulling up a pew and dining overlooking the open kitchen. As well as the trusty croquetas (Ember Yard has always been particularly good at these), check out the barbecued octopus and chorizo skewer, marinated chicken thighs with celeriac truffle & date mascarpone, and dulce de leche cheesecake with blackcurrant & carrot caramel. And don’t forget a couple of glasses of Spanish wines and a large Gin Mare and tonic….when in a Spanish restaurant and all.