Nathan Marshall Clarke House

The story

Nathan Marshall at Clarke House Restaurant in Liss – Modern British Dining

Nathan Marshall Clarke House

In the Hampshire village of Liss, Nathan Marshall and his wife Evi run a small family restaurant inside the historic Clarke House. The couple’s vision is straightforward: present delicious dishes made with seasonal ingredients, cooked simply but with passion, and served in an environment that puts customer satisfaction first.

Nathan Marshall brings twenty years of kitchen experience to the stove, having cooked in Michelin-starred restaurants and luxury hotels. His Modern British style leans on locally sourced produce and farmer’s market finds, given a contemporary twist. The menu changes with the seasons and might feature a starter of diver-caught scallops with Jerusalem artichoke, truffle, apple and a lemongrass-ginger velouté, or a roast fillet of beef with caramelised onions and garlic potatoes for a main course. Desserts such as a blueberry soufflé with milk ice cream show a light, precise hand.

Evi Marshall, whose career has been spent in hospitality, looks after the front of house with warmth and professionalism. Together they have built a restaurant that feels natural, unfussy and welcoming.

The restaurant’s reputation has earned it a place in the Michelin Guide, a recommendation that reflects the consistent quality of the cooking and the care taken with every plate. It is the kind of place where the chefs themselves dine out often to refine their own offering, and where travel to Europe – particularly Hungary, Evi’s homeland – brings subtle influences back to the kitchen.

Nathan Marshall at Clarke House is a restaurant built on genuine hospitality, good produce, and the kind of cooking that speaks for itself.