Welcome to Oak & Ember, an exclusive private chef’s table experience at The Lass on Richmond Hill, where fire, smoke and the finest seasonal British ingredients come together around one unforgettable table.

Centred around our distinctive Little Red Egg, every course is smoked, charred, roasted or finished in front of you, creating a dining experience that is as theatrical as it is delicious. With only a handful of seats available each evening, Oak & Ember offers guests a rare opportunity to connect with the ingredients, the landscape they come from, and the chefs who bring them to life.

Our Oak & Ember menus follow the rhythm of the British seasons, celebrating ingredients sourced from the fields, woodlands and rugged coastlines of the UK.

Expect day-boat fish from our rugged coastline, heritage vegetables harvested at their seasonal peak, carefully aged British meats and foraged ingredients gathered from hedgerows, forests and shoreline.

Every menu evolves throughout the year, ensuring each visit offers something entirely unique. From the first asparagus shoots of spring, to summer’s rich coastal bounty and autumn game, Oak & Ember showcases the very best of Britain’s natural larder.

At the heart of the experience sits our Little Red Egg, a ceramic charcoal grill that transforms exceptional ingredients through flame, smoke and ember.

Guests are seated around the action as dishes are cooked tableside, allowing you to witness the craft behind every plate. Delicate seafood is kissed with smoke. Seasonal vegetables are gently charred over glowing embers. Prime cuts are expertly cooked over live fire, unlocking layers of flavour impossible to achieve any other way.

This is cooking at its most elemental: simple ingredients, exceptional provenance and the transformative power of fire.