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