Marra Marra*

FINALLY we find ourselves writing about the North! And not only that, we’re about to discuss a bloody BELTER of a spot. Buckle in.

Marra Marra the newest addition to the Lancaster food scene (a sparse one albeit). It is a pop up restaurant spear headed by an old pal of mine, Abi Hampsey, and new pal (I’d like to presumptuously hope) Michaela. Between them there are many fingers in many different pies, from painting to bread making, but what they don’t know about hospitality is, as far as we’re concerned, not worth knowing.

The vision was born from a frustration we share- theres crap all good to eat up here. The vision, ethos and talent shared is top notch, and it all shines blindingly through what Marra has become.

In their words: THE SET-UP: NO IN-HOUSE CHEF — WE HOST A NEW CHEF EACH MONTH FROM RESTAURANTS ALL OVER THE UK. THEY BRING THEIR OWN MENU, SPECIALLY CREATED FOR US, CHAMPIONING LOCAL PRODUCERS AND SEASONAL INGREDIENTS

We joined the team for their second event- the birthday special- finding ourselves lucky enough to see behind the scenes, joining them in the kitchen on opening night, before trying it all out for ourselves on the Saturday. Abi herself cheffed it up for this one, and, no suspense here, we find ourselves seriously baffled as to what can’t this gal do?! Insane culinary scenes on display at the priory hall, that’s for sure.

The venue itself is unassuming, sitting politely behind Atkinsons hall- where Abi and I used to work. Approaching, you’ll be met with the familiar orange glow and just-about-view of wine-lined walls as seen at any self respecting, likely hip eatery of this day and age. Maybe I’m licking too far up the arse of Marra Marra to go as far to say that even the foyer was cute- the buzz word of this place- but genuinely, it was.

All menus are set and pre-ordered, with simple veggie/ meat alternatives, which was a first for us but I bloody loved it; I mean, lets be honest, I know what I’m going to order a month in advance at any place we go. The tables, which were set with flowers, tall candles, mini menus which told all about the producers and suppliers of the foods, and even party blowers (come on now!)- were long, 6 seaters, meaning conversations flowed between you and the strangers beside you, naturally discussing, and proclaiming, the food and wine, as it should be. We got a bottle of the Gran Cerdo red, and started off with a dish of ‘strawberries, feta and mint salad, topped with pangritata’. Now obviously we’d seen this being prepared, and obviously it looks beautiful, but Id be lying if I said I thought it would be something surprising. Boy was I mistaken and greatly underestimating this dish, which in fact quite literally made us made us “wow” repeatedly. It heroed the minimal elements with such expertise and got the night off to a great start.

Next, the first of the secret snacks- a devilled egg. May seem random, but why would you not want a one-bite throw back filled with fun and mayo?! Yummy.

The next course was a focaccia crostini, chicken liver pate, quince jelly and a radish with salty butter. Again, a shocker, in the best way. I’ve never been a pate gal, never mind one of a chicken’s liver, but call me a convert because along side the jelly, atop the crispy bread, it was incredible. The radish ,too, was delightful.

Then, a fancy skewer of cheese and pickled onion and Roger Cowgill’s famous crumbly cheese. The fame is warranted. Usually I can take or leave cold cheese… but this one melts in the mouth and is beautifully tangy. To be honest, I gobbled it too quickly in anticipation after having a sneaky try in the kitchen two nights before.

The main was pie- our fave, and I’m calling it: top 2, if not best pie I’ve had. (matts hesitant to join me in such a statement- we’re big pie people… a pie spotlight to come?!.. Sorry, back to Marra) We got one beef and one chicken, which we split and shared, naturally. It came with cabbage, asparagus, and garlic butter coated jersey royals, plus the gravy. Sub. Lime. Just the ideal, hearty main. We both preferred the chicken, marginally, but I was glad to have had both, each offering something different and beautiful. Not to forget, potatoes- fit as.

After this rich dish, you’d probably want something refreshing, palette cleansing and, sticking within the theme, something fun, right?  Well the final secret snack nailed this- it was a kendal mint cake flavoured ice lolly. Yep. Simply spot on.

Nearly finally, but not quite, pud time. Our mouths were then blessed with a spelt and honey cake, served with a rooibos (tea) flavoured ice cream. From here on out I fear cake and a brew will never live up to its former glory, for this was extraordinary.

And here folks, we reach the final course. Tying off the night was a lovely lil Americano- Atkinson's archetype- and a slice (slab?) of Grassmere Gingerbread. I wont even bother telling you how this went down.

If it wasn’t clear enough, we bloody loved it, like utterly adored it. Its bigger than the food too, its the little details. We spoke a lot to the lovely couple sat beside us, and they agreed that the quirkiness of it all was so unique and therefore so special- it was the tactile bits and bobs. We were even given party bags, in keeping with the birthday theme, in which were sweets of childhood, some of Abi’s focaccia, and, my favourite bit, vintage pin badges.

Since I’ve been in London, it’s only become more apparent to us just how sparse the food scene is up here. Marra has had two events so far, and it’s so clear from the response it’s gotten just how much of a want and need there is for something different and, simply, good. We are so excited to see where this goes and couldn’t recommend a visit more.

Thank you again to the team for having us, we shall be back.