Our Story
From Mary's table to yours
A family kitchen in Manchester, built on honest home cooking and meals meant to be shared.
Photo of Mary (to be added)
How it began
MARY'S grew from a love of honest home cooking and the belief that the best meals are shared.
Every plate carries familiar aromas: berbere blooming in the pan, slow-cooked stews, greens and fresh injera made for gathering.
It is food cooked the way it has always been cooked — slowly, in generous amounts, and with the table set for one more person than expected.
Food tradition
How we eat
Injera
A soft, spongy sourdough flatbread made from teff. It's your plate, your spoon and part of the meal.
Berbere
Our signature spice blend of chilli, fenugreek, cardamom and more — the warm red heart of many dishes.
Sharing by hand
Food arrives on one communal platter. Tear injera, scoop, and share — often feeding each other as a sign of love (gursha).
The team
Team photo 1 (to be added)
Team photo 2 (to be added)
Team photo 3 (to be added)
Team photo 4 (to be added)