Marle

A conscious, natural approach to cooking

A luxury hotel often has to make a little extra effort to help guests understand that luxury can take different forms and come in different ways — this is especially true if there’s a restaurant with ambitions in regard to sustainability. Marle is a perfect example of such a situation. Here, they are clear about their priorities and their desire to highlight local, seasonal ingredients, often from their own farms or Fern Verrow Farm, a biodynamic farm in Herefordshire. If the hotel Heckfield Place does everything it can to be perceived as hard to reach and exclusive, its restaurant, Marle, takes the opposite approach. As soon as you step through the door, a completely different world opens up where inclusion, transparency, and relationship-building are at the center.

Summary:

• Works closely with growers, fishermen, and farmers to increase understanding of ingredients

• Makes great use of food waste in their drinks/cocktails menu

• Cooks with a large part of vegetables taken from their own garden during summer.

• Uses as much as possible of every ingredient