Home / About
A kitchen built around fire & patience
Fennel & Ember began as a supper club in a borrowed courtyard — one grill, twelve chairs, and a belief that the best recipes are the ones that survive contact with a real home kitchen. Every dish on this site has been cooked, tasted, argued over and cooked again before it earns a place here.
Today we are a small team of cooks, bakers and writers publishing tested recipes, kitchen films and a weekly journal, alongside a little shop of the pantry goods we actually use.
How we work
Three rules run every recipe, video and class we publish.
Tested twice, minimum
Every recipe is cooked once by its author and once by someone else, in a normal kitchen with normal equipment.
Ingredients you can find
If it needs a special trip and a special shop, it had better be worth it. We say when a swap works.
Technique over tricks
We teach the why — heat, salt, time — so you can improvise long after the recipe card is put away.
Meet the cooks
The four people behind your dinner.
Priya Nair
Head of Kitchen
Marcus Webb
Fire & Grill
Maya Chen
Pastry Chef
Sofia Reyes
Journal Editor
Cook with us, in person
Our weekend masterclass covers knife skills, fire control and plating — taught live by the team above, in small groups.
Book the masterclass