Close to the source
One of us is at the market or the boats every morning. We buy what is good and what is local.
About
A small group of cooks.
We are 4 rooms and one kitchen team. We cook with fire, with the season, and with the boats. We have been here five years.
Marlow & Co. started with one room above the harbour. We did not set out to run a group of restaurants. We set out to run one good one, and then we missed cooking over fire, and then we missed the market, and then we missed cooking the food we eat at home. Four rooms is the right number. We can cook in all of them; we can be in all of them.
The day we add a fifth is the day we have to choose between cooking and running a company, and we are cooks first. We dry-age in house, we cure in house, we change the menu weekly, and we close on Mondays. Mondays are for rest.
How we cook
Short menus
A short menu is a promise kept. Each room changes its list weekly and never lists a dish it cannot cook well that day.
Calmer kitchens
We do not shout. We pay above the rate, we share the tips fairly, and we close on Mondays so the team can rest.
In-house craft
We dry-age, cure, smoke, ferment, and bake in house. The trim goes into the stock and the burgers; nothing is wasted.
The group in numbers
Capacity, hours, and prices.
Computed from the same data that drives the menus and the reservation flow. Hover or focus any bar for a value; switch to the table view for a screen-reader-friendly read.
Seats per restaurant
Total seats Counter seats
View as table
| Restaurant | Total seats | Counter seats |
|---|---|---|
| Ember Hall | 80 | 10 |
| The Glasshouse | 60 | 0 |
| North Pier | 55 | 14 |
| Low Room | 40 | 0 |
Opening hours across the week
MonTueWedThuFriSatSun
Ember
Closed
The
Closed
North
Closed
Low
Closed
10:0012:0014:0016:0018:0020:0022:00
View as table
| Restaurant | Mon | Tue | Wed | Thu | Fri | Sat | Sun |
|---|---|---|---|---|---|---|---|
| Ember Hall | Closed | 17:30–22:30 | 17:30–22:30 | 17:30–22:30 | 17:30–23:00 | 12:00–23:00 | 12:00–21:30 |
| The Glasshouse | Closed | 12:00–21:30 | 12:00–21:30 | 12:00–21:30 | 12:00–22:00 | 12:00–22:00 | 12:00–20:30 |
| North Pier | Closed | 17:00–22:00 | 17:00–22:00 | 17:00–22:00 | 17:00–22:30 | 12:00–22:30 | 12:00–21:00 |
| Low Room | Closed | 12:00–21:30 | 12:00–21:30 | 12:00–21:30 | 12:00–22:00 | 12:00–22:00 | 12:00–20:30 |
Average price per dish by section
Starters Mains Desserts
View as table
| Restaurant | Avg starter | Avg main | Avg dessert |
|---|---|---|---|
| Ember | £14 | £27 | £9 |
| The | £12 | £18 | £8 |
| North | £0 | £27 | £8 |
| Low | £9 | £20 | £7 |
The team
Iris Marlow
Founder & head chef, Ember Hall
Iris opened the first room in 2020. She writes the menu at Ember Hall and walks the boats on Fridays.
Tom Ash
Head chef, The Glasshouse
Tom has run the Glasshouse kitchen for three years. He writes the menu from the market each morning.
Sam Reeve
Head chef, North Pier
Sam is at the fish market by four. He runs the raw bar and the plancha at the pier.
Eden Lo
Group manager
Eden looks after the rooms, the team, and the wine lists. She has been with the group since year two.