Marouf Abouzaki arrived in London from Lebanon as a twenty-one year old in 1975, and worked as a chef in a Lebanese restaurant until he opened the first Maroush outlet in 1981. The group now has several branches in London and has plans to expand further. The eateries are well known as they stay open into the wee hours of the morning, a feature that makes them very popular, especially during weekends.

It is quite customary to have an array of small dishes that aim at entertaining diners, beyond just feeding them. The restaurants offer a variety of hot and cold mezzes, like mousakka, hummus and tabbouleh. Grilled king prawns served with a special sauce, cubes of chicken sautéed with red and green hot peppers and kastaleta, specially prepared lamb or veal cutlets are popular mains. The sweet list is exotic with baklava and ossmalieh, a special rose flavoured dessert made from vermicelli, cream cheese and garnished with pistachios.

The wine list has a selection of fine red, white and rosé wines in addition to champagne, aperitifs, spirits and liqueurs.