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Salt & Ember · Manchester
Kind words, framed.
We cook over fire, with what the farms near us grow. A few people have been kind enough to notice. These are the four that mean most to the kitchen.
"A menu that knows exactly where it is from."
Three years in a row for the beef rib and the Yorkshire puddings.
Under 2 kg of food waste a night, from a kitchen that cooks for 80.
Voted for by 3,400 readers. The one we are proudest of.
"The best thing we ate all year was a carrot. That should tell you everything about this kitchen."A food writer for a regional paper, 2025
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