Provenance over pedigree
We choose beef by how it was raised and how it is eating, not by fashionable labels alone.
Our approach
Fire brings the honesty.
Fewer flourishes. Better sourcing. A kitchen that knows when to intervene — and when to leave a great ingredient alone.
The idea
A modern steakhouse, without the theatre.
Iron & Ember began with a simple frustration: too many rooms treated steak as status rather than supper. We wanted the confidence, craft and special-occasion energy of a great steakhouse, but with warmth, clear language and genuinely attentive service.
So we built the restaurant around the things that matter — a grill with real heat, relationships with excellent suppliers, a team that can guide without lecturing, and a dining room made for staying awhile.
Restraint at the grill
Charcoal, salt and time do most of the work. Sauces support the cut rather than disguising it.
Hospitality with judgement
Present when you need us, relaxed when you do not. That balance is the standard every night.
British beef
Good farming. Better flavour.
We favour native and heritage-breed cattle from British farms with high welfare standards. Selected cuts are aged in controlled conditions to concentrate flavour and relax the texture.
See what is on the blockThe room
Made for dates, deals and long dinners.
Dark timber, warm metal and a view of the fire create atmosphere without noise. There are intimate tables, counter seats near the grill and a private room for up to twelve.
Your table awaits
See it for yourself.
Join us at 90 King Street, Manchester M2 4WU, United Kingdom, a short walk from Deansgate and St Peter’s Square.
Online bookingDietary notes welcomedPrivate room for 12