The Fire, The Farm, The Philosophy
Ember & Grill was born from a simple desire: to return to the basics of cooking. No shortcuts, no gadgets—just the elemental power of fire and the honest bounty of our land.
Rooted in Parkhurst
Founded in 2024, Ember & Grill is an extension of our love for the vibrant Parkhurst community. We wanted to create a space that felt like a home—a place where the warmth of the fire is matched only by the warmth of our welcome.
Our journey began with a single vision: to showcase the incredible diversity of South African produce. We spent months travelling across Gauteng and the surrounding provinces, meeting the farmers, the foragers, and the artisans who now form the backbone of our kitchen.
Every morning, our hearth is lit with local sustainable wood. It is a daily ritual that reminds us of our commitment to intentionality and respect for our ingredients.
"Food is a conversation between the flame and the farm."
— Chef Elias Mbeki
Chef Elias brings over 20 years of experience in fire-based cooking. His philosophy is one of restraint. He believes that the chef's role is to get out of the way of the ingredient, using only the heat of the embers to unlock its truest flavour.
Why Fire?
In a world of fast food and instant gratification, the fire forces us to slow down. It is unpredictable, demanding, and utterly honest. You cannot rush the embers, and you cannot hide behind them.
Cooking with wood and coal adds a depth of flavour—a subtle smokiness, a perfect char—that no modern oven can match. It is the oldest way of cooking, and we believe it is still the best.
Whether it's a ribeye seared over a high-heat flame or a beetroot slow-roasted in the cooling embers of the previous night, every dish at Ember & Grill bears the mark of the fire.
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