Bath’s Michelin Guide restaurant Emberwood has earned glowing praise from Tom Parker Bowles, the Queen’s son and celebrated food critic. Located in the heart of Queen Square within the Francis Hotel, Emberwood has impressed visitors with its sophisticated atmosphere and refined cuisine.
In a recent review for the Daily Mail, Parker Bowles described Emberwood as “a rather splendid place to while away a long, merry lunch.” He admired the dining room’s “quietly majestic” ambiance, highlighting its high stucco-clad ceilings, marble-topped tables, elegant lamps, and abundant greenery cascading over polished brass fittings.
The acclaimed food writer also noted the stunning Atlantic-blue leather banquettes, fluted pillars, and a charming martini trolley navigated by attentive bartenders. He wryly observed, “Cash has most definitely been splashed,” underscoring the venue’s luxurious vibe.
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Though Emberwood only opened in May, it quickly secured a spot among 16 new listings in this year’s prestigious Michelin Guide, which described the restaurant as “luxurious.” Earlier reviews, including one from the Sunday Times praising the chargrilled padron peppers as “some of the best” ever tasted, already highlighted the brasserie’s culinary excellence.
Parker Bowles was thrilled with his meal. He praised the fat charred scallops for being “beautifully cooked and drenched in garlic butter tempered by a sharp gremolata whack.” His Porthilly oysters, topped with homemade chili sauce, were “brinily cool,” while the oak-smoked beef croquettes featured a crisp golden crust that “ooze winsomely,” though he wished for a stronger smoky flavor and felt the meat was somewhat lost beneath too much béchamel.
He was less impressed by the Cornish crab, which suffered from an “excess of mayonnaise” and resembled a Russian salad, muting its natural saline notes. However, the South West sirloin redeemed the meal: “grown-up beef with heart and soul,” hailed as one of the best cuts he had tasted in years due to its “magnificently bosky bovine heft.”
Parker Bowles also enjoyed the “zingingly fresh” monkfish, though he suggested the accompanying greens could benefit from longer cooking—a minor flaw. He concluded with praise for the dessert trolley’s “delicate cloud of choux pastry” filled with yuzu cream.
Beyond the food, Parker Bowles appreciated the exceptional service, particularly how staff warmly welcomed his Jack Russell mutt, treating the dog like “a long-lost friend.” He emphasized that “great restaurants are all about these tiny details” and called Emberwood “a class act,” recommending visitors book for lunch but stay to linger all day.