Our story

Fire, and not much else

How a small kitchen on the Kent coast ended up cooking the food of somewhere warmer.

The kitchen, mid-service

Marisol started as a market stall and a borrowed grill. The idea was simple then and it’s simple now: buy well, cook over fire, and get out of the way of good ingredients.

Fifteen years later there’s a proper kitchen and a wine list we’re proud of — but the same short menu, written each morning, changed by whatever the boats bring in.

Good cooking is mostly shopping well — then having the discipline to leave things alone.

Elena Marí — chef-owner