The chef and restaurateur has launched a crowdfund that’s aiming to raise £45,500 to support an overhaul of the space with plans to build a central bar and a separate open kitchen space complete with a charcoal grill.
Hosted on Crowdfunder, the fundraise has so far raised close to £12,500 and is due to run for a further 17 days.
“We don’t need all the money that a brand-new restaurant needs, but this important lump of money is really needed to bring my vision into reality,” says Cottam.
The decision to close The Owl comes after its head chef, Mark Owens, announced he was leaving the restaurant to pursue a new opportunity.
Cottam and Owens first opened The Owl in Kirkgate Market back in 2019 before relocating it to its current riverside location at Leeds’ Mustard Wharf development in 2022.
In September last year Cottam also closed her flagship tasting menu restaurant Home after seven years, citing soaring costs and low consumer confidence as the reason behind the decision.
“This past year has been one of the toughest of my career,” Cottam says.
“Like so many others in hospitality, I’ve had to take a long, honest look at the road ahead. I asked myself: do I still want to do this?
“Do I have the energy to keep going in this industry that’s changed so much? And if I do, what would that look like?”
‘More than just a new venue’
The concept for Emba is inspired by Cottam’s travels to Stockholm.
“They had this new genre of eating and drinking venue and they would call it a gastrobar,” she explains.
“And they’d have fantastic beers, great wines, and they’d be really serious about the food.”
Diners at Emba will be able to choose between a selection of snacks and sharing plates or opt for a five-course set menu.
Snacks will include a range of fire-toasted breads with toppings such as crab rarebit; beef tartare with green olive Dijonnaise and lemon; anchovies and confit garlic; and bone marrow, butter and parsley.
Sharing plates will include a corned beef hash with confit egg and brown butter potato; pork schnitzel with mushrooms and buttermilk sauce; and ribeye streak with smoked bone marrow and mushroom sauce.
“Emba is more than just a new venue,” Cottam continues.
“It’s a return to my roots and a leap forward at the same time. It’s a place where I can cook the food I truly love to eat, surrounded by a team I believe in and a community who values warm hospitality and appreciates and know high quality food and drinks when they see them.”
A range of rewards are available to those who donate to the Emba crowdfund including a limited edition tote bag; founder memberships offering regular discounts; and an exclusive private dinner.
“It’s a big ask, but it’s also a big dream,” Cottam adds. “And if you can help us get there, I promise it’ll be worth it.
“Emba is the most personal project I’ve ever taken on, and your support would mean the world.”
To access the Emba crowdfund, click here.