The story
Deep in the wooded landscape of Coalbrookdale, Embers has carved out a reputation as a hidden gem centered on live-fire cooking. This cafe-style spot, rated 4.6, offers a rustic, scenic setting where seasonal local meats are smoked over the embers. Food creator Only Scrans calls it “the best roast I’ve ever had, cooked over open fire in a woodland setting – a truly unique and memorable dining experience.”
The draw is a rotating lineup of meats like roast beef, pork belly, roast chicken, and lamb shank. Only Scrans later declared “the Sunday roast is the best I’ve ever had,” crediting Adam and his team. For a genuinely discovery-driven, live-cooking British barbecue, Embers delivers.
Synthesised by AI from every creator’s review. First reviewed 2025.
Most-loved dishes
AI summary of what 5 dish mentions say about the food
Embers’ Sunday roast is the unanimous standout, praised for its tender meat and rich gravy. Reviewers describe the food as hearty and comforting, with a warm, no-fuss vibe that feels like home.
“The Sunday roast here is absolutely unparalleled. Everything is done on a smoker, so the meats are incredible. They source local venison and switch meats seasonally. I still think about it.”
What creators say
2 creators have covered Embers. Most active: Only Scrans
Embers in Ironbridge serves phenomenal smoked roasts over an open fire. The Sunday roast is the best I've ever had, with seasonal local meats. Adam and his team are doing amazing things.
Dishes mentioned
Sunday Roast
The Sunday roast here is absolutely unparalleled. Everything is done on a smoker, so the meats are incredible. They source local venison and switch meats seasonally. I still think about it.
- Only ScransLoved
Shrewsbury's independent food scene is absolutely THRIVING · @ 1:07
Best roast I've ever had, cooked over open fire in a woodland setting – a truly unique and memorable dining experience.
Dishes mentioned
Roast Beef
The beef is perfectly pink, super tender, and cooked indirect on a Kamado Joe. It's top side but you'd never know because it's so tender. The flavour comes entirely from the cherry wood smoke and the care taken with the animal. This is the best roast beef I've ever had, hands down.
Roast Pork Belly
The pork belly is smoked low and then finished in an air fryer to puff the crackling. It's juicy, the moisture is pouring out, and the crackling is super crunchy – listen to that sound! The smoke ring is gorgeous and the flavour from the cherry wood and homemade charcoal is incredible. This is the best pork belly I've ever had on a roast.
Roast Chicken
The chicken is impossibly tender and juicy, brined for 24 hours in a beer brine and then smoked over cherry wood. The char and smoky flavour are undeniable, and it's soft and moist all the way through. Absolutely phenomenal.
Lamb Shank
The lamb shank is cooked low and slow for 6-7 hours until it's falling off the bone. It's braised in beer with lots of other goodies, making a thick gravy that's set in. The meat slides clean off the bone with just a fork. The flavour is only salt, pepper, garlic, onion powder, rosemary and thyme, but the cherry wood smoke does all the heavy lifting. Incredible.
