Nathan Marshall at Clarke House - (Near , South East)

5 /5 Pocketsize Pappu: Nathan Marshall in Liss delivers Michelin-star-level food with service that is friendly, personal, warm, and inviting. Every dish is lovingly prepared and thoughtfully composed using the freshest seasonal ingredients. The flavours are vibrant, fresh, and genuinely unique. We are incredibly lucky to have a restaurant of this calibre as a local—consistently serving some of the best prepared food you could hope to find, cant wait for the next visit.

5 /5 Susie: This was probably the best restaurant meal we have ever had - all three courses were outstanding - we each chose different options - the service was impeccable - Evi is such a warm hostess - and the building beautifully converted and stylishly decorated. I hope they continue to thrive!

5 /5 Plates & Places: Had our birthday and anniversary celebration here — loved the atmosphere and every dish, especially the freshly baked bread! Everything came out quick, fresh, and full of flavour. Highly recommend!

5 /5 Bruce Mitchell: There are insufficient superlatives to describe the quality of food, service, and the overall atmosphere at this remarkable restaurant. Thanks to Evi, who runs the front of house, and Nathan, the world class chef for an excellent dining experience.

5 /5 Andy C: Tucked away in Liss just off the A3 is a really great restaurant waiting to be found. Some really solid and interesting cooking using some great ingredient’s. Canapés of Beetroot Arancini and Choux pastry with Parmesan was lovely and savoury. My starter called Oxtail puff was a Pitivier style puff pastry filled with shredded soft rich oxtail in the most delicious onion veloute….this was truly delicious, smooth and rich full of flavour and topped off with a slice of duck foie. The main of saddle of venison was cooked beautifully served with turnip and preserved plum and a small crisp samosa filled a rich stronger filling. We Finished on a beautifully light rhubarb soufflé served with a great rhubarb sorbet and torched lemon tart. The restaurant it self is small and seats about 16-20 and you feel like you have stumbled upon a hidden gem tucked away in the country side that people are keeping quiet.The service was relaxed and informal….pouring your own wine/water isn’t a problem. Places like Nathan’s don’t usually last long but they have proved that serving great food in an intimate setting works ….Go it’s well worth the effort…They have a strong following so booking a table can be a challenge.