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David Killick

@chefdaveyk

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Cook for a living
Chef/ owner @embercardiff

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CLASSICS

Every Wednesday and Thursday evenings we elevate some classics and we have a new menu ready to go tonight

Start with a Welsh Rarebit, followed by a fish pie but not as you know it, ham, egg and chips and a deconstructed apple crumble

Seriously good eating. We have tables available if you fancy it. £34 for the lot. taken in Ember at No5 by @chefdaveyk

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9 days ago

Classics menu ready to go Wednesday and Thursday evening and it’s a ripper!

Ham, egg and chips here along with a Welsh rarebit, fish pie and an apple crumble

If you were looking for a reason to come out tomorrow or Thursday, here it is! taken in Ember at No5 by @chefdaveyk

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11 days ago

The cat’s out of the bag.
Training has gone so well. I’m lifting more and better than ever before.
My diet is bang on. Vast quantities of eggs and chicken. Last week i had 47 creme brulees and 29 packets of chicken dippers.
I’m focused, i’m ready. I can’t wait to lift.
Come down and support i’ll be the one in a turquoise Asics vest lifting big.
Pumped. by @chefdaveyk

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2 months ago

The best sauce to go with a steak is hands down a Bearnaise. So i thought surely it’ll work with a steak tartare. Good lord above.
Aged beef tartare, bearnaise sauce and some matchstick potatoes. It’s a 10. Maybe 11. 10 minimum. by @chefdaveyk

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2 months ago

I forgot how good a lamb pasta dish can be.
Cavatelli, braised lamb shoulder, peas, chilli and mint.
It’ll be on this week. by @chefdaveyk

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2 months ago

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4 months ago

Ember taken in Ember at No5 by @chefdaveyk

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4 months ago

Wednesdays menu looking delightful if i do say so myself. Pasta dishes also available as main courses which i stupidly forgot to clarify.
What a time of the year to cook. I bloody love it. by @chefdaveyk

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5 months ago

I’m on the look out for a sous chef
1&2 We have a beautiful restaurant and dining room
3 We like cooking meat
4 We have a really nice chemical cupboard
5 We like chopping up meat too
6 We like making broths
7 We pick when we can
8 We’ve had some nice recognition for all our hard work
9 We only use the best metal galvanised scouring pads
10 We have a small kitchen. It does get hot. It’s like the Florida Keys in there. But she’s wonderful and clean
11 Joe is our GM. Aka “ Popeye” he works out once every 4 months and apparently he’s completed tinder.
12 We cook simply. But we think it’s the best way.
13 It does get lively. Then very hot. But Popeye is always on hand with a lukewarm water to quench our thirst.
14 We only use the best ( i definitely don’t buy these every week.
15 We do a bit of fresh pasta but we are not a pasta bar
16 We do a cracking bread. Fresh for each service
17 We like a tart. As does Popeye
18 We love grilled mackerel
19 We make really nice gnocchi
20 We think we are cooking some really nice things.

If anyone likes the look of this please get in touch
info@embercardiff.co.uk by @chefdaveyk

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5 months ago

On the menu for the next few days.
Done a few of these over the years.
Fettuccine, braised rabbit, smoked bacon and tarragon.
On til it’s gone. taken in Ember at No5 by @chefdaveyk

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a year ago

On the menu this week @embercardiff
Spaghetti with @car_y_mor lobster
Baked sole with local rock samphire and @car_y_mor cockles
1kg dry aged bone in sirloin @orieljonesltd
Agnolotti in some form or another, god knows what yet
Not pictured but landing tomorrow some cornish whole turbot to share from @flyingfish525
Good spread this week by @chefdaveyk

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a year ago

First 5 months of @embercardiff
1- What on earth have i taken on here?
2- Finding more and more problems. Again what on earth have I done?
3- My guy Jamie, always on hand. What a mate.
4/5/6- kitchen looking 🔥
7/8- Don’t know what I’m doing, but let’s just smash the roof in
9- Restaurant design/plan in full swing
10- Work/research trip with @heaneychef. We definitely found a pub that day. Unnecessary cans for the train home. Drunk.
11- Kitchen getting progressively worse. Tremendous.
12- Dining room finally taking shape
13- Constantly in Nisbets. Panna Cotta moulds are extremely overpriced.
14/15 - Finally making pasta/agnolotti
16- Salami chamber in. Guanciale curing.
17- Most important purchase to date. Kitchen speaker. Already lost! How?
18- Dining room set. All art by the amazing @lucysweeney
19- Nice dish. Chicken and Westcombe Mortadella Tortellini
20- New entry into the @michelinguide after only a few months.
Lets see what the next few months bring. by @chefdaveyk

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a year ago