Marsha launched her first site last year on the riverside at Gabriel’s Wharf, and her second location will be based on the original with a menu that uses top welfare chickens from the Soane family farm in the Yorkshire Wolds and aims to use as much of the bird as possible through its selection of small plates, roast chicken and burgers.
Dishes to share include crispy chicken skins with house seasoning; blanket chicken hearts with chimichurri; sautéed chicken livers with green lentils and harissa yoghurt; and buttermilk gochujang wings with kimchi salad.
There’s also a range of “signature” burgers, including the Crispy Buttermilk Fried Chicken Thigh Burger loaded with kimchi salad and pickles; as well as half a chicken poached in hot brine and roasted in the oven.
Other dishes, meanwhile, include bang bang cauliflower with gochujang sauce; grilled spring cabbage with smoked romesco, tahini and almonds; and a Chocolate Pecan Brownie with Coconut Chocolate Chip Ice Cream.
In keeping with Marsha’s “low-waste philosophy,” several drinks on the highball and spritzer-focused cocktail menu make the most of kitchen ingredients that would otherwise have been thrown away.
The “Dirty Clucker,” for example, is a chicken broth-infused version of a dirty martini, topped with a rim of crispy chicken skin around the glass; while the “Stonecold” is a mixture of Johnnie Walker Black, salted caramel, coconut and lime, topped with a filling made from crumbs from brownie cups.
Other ingredients reused in the cocktail list include cauliflower flowers, pickle juice, and cucumber slices.
Marsha is looking to further bolster its sustainability credentials by printing its menus on paper made from almond by-products and recycled fibers, and also serves unlimited filtered water in partnership with Belu, a company social.
A voluntary £1 contribution is added to every bill to help Belu invest in circular economy innovation and reach people living without clean water – 100% of Belu’s profits go to WaterAid.