About
Culinary direction, rooted in care.
Manna & Marrow is a private hospitality consultancy led by Malachai Semere. We cook, we run kitchens, and we hold the table within the places people work - studios, creative offices, executive floors.
The training is professional - years across many London kitchens. The way we work is personal: people-person first, considered cook second. Both matter, in that order.
Most of our work sits with creative-led businesses and leadership floors - feeding the people who turn up there, day in and day out. Every engagement is a relationship, rarely a transaction.
What matters to us.
Thoughtfulness
We think before we act - sourcing, planning and the small details that sit behind every plate.
Consistency
The same standard, every service. A quiet Tuesday matters as much as a full Saturday.
Discretion
We work within studios, offices and executive floors. We move through them carefully, and leave them better than we found them.
Point of view
The food is seasonal, considered, and unmistakably ours.
Substance
We care about the work itself - the cooking, the service, the relationship - not the noise around it.
We do not arrive with a fixed menu. We arrive, look at the room, talk to the people who will eat in it, and build the food from there.
The cooking is done by hand, on-site, by us. No central kitchen, no trays sent over, no anonymous middle step between the produce and the plate.
We are built for the long run. The work gets better the longer we are in a kitchen, and that is the relationship we are looking for.
Clean, considered food, cooked properly.
The kind of lunch that carries an afternoon, and a working week that ends a little better than it started.
Start a conversation.
Tell us about the space, the people in it, and what you'd like the table to feel like.
Make an enquiry