Kitchen Notes

Stay in season with fruit and veg, it’s cheaper and so much better – Sally writes for ES

February 13, 2017

I wonder why this tweeter needed a courgette so badly in mid-January: “went to 3 shops for a courgette no luck”, he exclaimed. It’s a mystery to me why anyone in Britain would want a courgette (or a strawberry, raspberry or asparagus) in midwinter — why all the

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Valentine Dinner Menu 2017

February 1, 2017

This year we will be offering a wonderful array of dishes from which to choose – please see below our menu ideas so far! Along with our award-wining wine list, magnums of Dom Ruinart rose Champagne will be offered at the table, or our famous blood orange Bellini

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Happy New 2017 and Welcome Back!

January 12, 2017

The Restaurant, Shop, Production Kitchen and Bakery are now fully open and firing on all cylinders after a brief rest-and-recouperate session for the staff (and owner!) over the Christmas and New Year’s holiday. Despite the grey, damp and miserable January weather, there are some (very) early indications that

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Sally Clarke tops the ES Magazine Christmas List!

December 20, 2016

Yule Log

We’re very proud to have our Yule Log featured as the centrepiece for ES magazine’s Christmas bake selection.

 

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December, Christmas and the New Year of 2017 at Clarke’s

December 12, 2016

Across the road from the famous Churchill Arms, on Kensington Church Street, near Notting Hill you will find slightly more modest decorations than they have installed this year! But we tend to think of it as quality over quantity!   Our Shop and Restaurant are both festooned with

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November and December at Clarke’s

November 10, 2016

Pumpkin

Having swept away the carved pumpkins and fake cobwebs we have now taken a deep breath to steady ourselves for the up coming weeks ahead …

Thanksgiving has always had a special place at Clarke’s − not only because we have so many US and Canadian visitors arriving at our doors throughout the year, but also because whilst I was living and working in California, I learned to appreciate and love its all-encompassing, all-embracing nature.

On Thursday 24th November, the restaurant will be serving a three-course menu brimming with festive cheer including Rhug Estate organic turkey roasted with chestnuts, cranberries and pumpkins, and for dessert, what else but the wickedly more-ish brownie with our famous Jack Daniels ice cream, priced at £45 per person. For those who prefer a more varied menu, we will of course also be offering beautiful salads, soufflé Suissesse, risotto, sea food, roasted fish, fowl and meats and much more.

We know that many of you miss Clarke’s on a Sunday when we are normally closed – so this year we will be open for four Winter Warming Lunches from noon onwards. Put these dates in your diary and call to reserve or make a booking online. November 20th and 27th and December 4th and 11th.

Across the road, the shop is already festooned with festive-ness! Come in and browse, make mental notes for your festive shopping or just do it! Our Thanksgiving and Christmas lists will be on hand as aides memoire – all you will need to do is fill in the gaps and leave it with us − we will do the rest!

For those of you who wish to give a beautiful Clarke’s hamper as a gift this year, you may choose from either our new very smart hessian bag – black with grey script – or a wicker basket with lid. Both will be filled with festive tissue paper and ribbon. You may either choose your own array of items in a bespoke way, or ask us to create a selection for you. We are able to arrange delivery and / or postage if you are unable to collect.

We have been getting ready for Christmas almost all year! Mincemeat has been marinating; cakes, both large and individual, were made in the summer, then soaked in brandy, and have now just been wrapped in freshly made marzipan (the REAL THING) and finally the soft velvety icing. Find them on our shelves in a special new box and wrapping. Our fragrant fig salami is sitting wrapped and ribboned, and the fabulous new panettone from Puglia are winging their way through customs as I write.

At our Bakery in north Kensington, the mince pies are being made round the clock − and we are definitely going to beat our 2015 record of 26,000. We were judged Best Mince Pie last year by the Financial Times so look out for more accolades this year! The new batch of vin d’orange will be bottled, waxed-topped and labelled soon – what could be a more perfect tipple for sharing around the Christmas tree with friends and family?

In the fridges you will find new temptations to consider for your holiday-time menus – such as Scotch Fillet of Beef Wellington, Braised Lancashire duck with orange and rosemary, Fish and Shellfish pie, Risottos and Pâtés.

We will also be offering Mrs Goodman’s goose and turkey − all ready for the oven, with cooking instructions attached. A delicious variety of vegetable accompaniments will be available too, from pommes dauphinoise to roasted root vegetables to grain salads galore. All the trimmings will be there for you to choose from: cranberry sauce, pear-cranberry relish, our homemade mustards, chutneys, tempting jams from the fruits of the
summer and much more.

For those who cannot do without chocolate, we have lots on offer! Our own amazing truffles are still rolled and dipped by hand and will be wrapped this year with beautiful deep claret ribbon – in small, medium and large boxes. The dark and white chocolate slabs will be covered in dried fruits and nuts and broken in shards.

Don’t forget to pre-order croissants and pains au chocolat for your breakfasts, and breads, rolls, cheese straws, muffins and tea breads made in our bakery − they have a knack of running out at these busy times!

Wishing you a very happy run-up to this busy time of year – and if you allow us to help you a little along the way, we may even be able to make it a joy!

Sally

 

Shop opening hours:

Monday − Friday 8am − 8pm   Saturdays 8am − 5pm   Sundays  10am − 4pm

We shall close for Christmas on Friday 23rd December at 7pm

 

Between Christmas & New Year: 

Wednesday 28th to Saturday 31st December inclusive  10am − 4pm daily

We then re-open after New Year on Thursday 5th January 2017 at 10am

 

Restaurant opening hours: Monday – Saturday  Breakfast, Lunch & Dinner as normal

Sunday lunch on November 20th and 27th, December 4th and 11th – see above. We shall close for
Christmas after lunch on Friday 23rd December and will re-open on Thursday 5th January 2017

 

www.sallyclarke.com

 

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THANKSGIVING DINNER – Thursday 24th November

October 25, 2016

This year we shall be offering an
a la carte menu as well as our

Set Thanksgiving Dinner

Buratta with salad of clementine, comice pear and treviso,
castelfranco, chives and pomegranate dressing

Rhug Estate organic turkey filled and roasted with chestnuts and rosemary;
baked celeriac and pumpkin with cavalo nero and cranberry sauce

Jack Daniel’s ice cream with warm chocolate brownie

£45

Coffee tea etc served with Clarke’s ‘Oreo cookie’ and ‘Snicker bar’ £ 5
12.5% optional service charge will be added to the bill

Book online or telephone 0207 221 9225

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Winter Warming Sunday Lunches

September 20, 2016

Due to popular demand, this year we will be open for four Sunday lunches before Christmas

From 12 noon

November 20th and 27th

and December 4th and 11th

Bookings are now being taken.

Please note that our Private Dining Room
is also available from 10 to 20 people.

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September, Autumn and Back from Holiday news!

September 5, 2016

September, Autumn and Back from Holiday news!   Welcome back to all our customers who were away over the summer. Both the restaurant and the shop are now fully open as normal and we are raring to go! The shop fridges are full of wonderful takeaway ideas, sweet

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Summer Time

August 19, 2016

As usual, Clarke’s is now closed for the summer and will re-open for dinner on Wednesday 31st August. The shop is operating shorter summer hours, and is open from 8am–5pm Monday to Saturday, and is closed on Sundays and Bank Holiday Monday, except for Sunday 4th September when it will be open from 10am–4pm. Normal shop hours resume on Monday 5th September.

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British Book Awards

August 8, 2016

We’re delighted and proud to announce that Sally’s latest book, Sally Clarke: 30 Ingredients, which was published last September, has been nominated for a British Book Design and Production award, in the Lifestyle Illustrated category. Huge thanks must go to Et Al Design for the design of the book, and Martin Lee for his work with the images. If you haven’t got your copy yet, you can buy them at the shop and restaurant, or to order online, follow the link on our Books page.

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About last weekend…

August 5, 2016

Last weekend it was the AMAZING Port Eliot Festival. Sally made an appearance on Saturday on the Flower and Fodder stage, and then was interviewed on BBC Radio Cornwall about her career and her philosophy of seasonality. You can listen to that here, at 2hr 37 min 15 seconds.

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The countdown has begun…

July 26, 2016

…to Port Eliot Festival this weekend, where Sally will be discussing her book, Sally Clarke: 30 Ingredients, on the Flower and Fodder stage. If you’re lucky enough to be spending the weekend at the festival, Sally will be in conversation on Saturday afternoon. In case you needed a final push to get a last minute ticket, here are 25 more reasons (obviously Sally’s appearance is one of them, at number 5!). And if you really can’t make it to St Germans this weekend, you can catch Sally on BBC Radio Cornwall live on Sunday morning at 11.30am at http://www.bbc.co.uk/radiocornwall .

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Front Page News

July 18, 2016

Earlier this month, Sally answered questions posed by the esteemed online food magazine, Bread and Oysters, ranging from favourite food memories, secret talents (Sally’s is really good!) and what she first taught her son Samuel to cook. You can read the entire interview on the front page of their website here.

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Van Morrison, Chrissie Hynde, Kate Moss, Noel Gallagher, Jools Holland, Shane MacGowan and Rob Brydon perform at ‘Hoping’s Greatest Hits’ at London’s Ronnie Scott’s to mark 10 years of the Hoping Foundation’s benefit events for Palestinian refugee children.

June 21, 2016

Van Morrison, Chrissie Hynde, Kate Moss, Noel Gallagher, Jools Holland, Shane MacGowan and Rob Brydon perform at ‘Hoping’s Greatest Hits’ at London’s Ronnie Scott’s to mark 10 years of the Hoping Foundation’s benefit events for Palestinian refugee children. Bella Freud and Karma Nabulsi, founders of the Hoping Foundation,

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Pupils at St Charles Primary School, W10…

June 16, 2016

Pupils at St Charles Primary School, W10, are enjoying fresh fruit and veg that they have grown themselves after garden planters were recently installed by the Council’s Gardening Team.  Crops of strawberries, radishes, lettuces and tomatoes have been planted and grown and have literally given the children a

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Our fabulous Father’s Day Lunch Menu this year …

June 7, 2016

Our fabulous Father’s Day Lunch Menu this year will offer a wide variety of dishes from which you will be able to choose. Start with either a chilled soup or salad, or Souffle Suissesse, or freshly picked crab, smoked Scottish salmon or our homemade foie gras. Main courses

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Port Eliot – it’s getting closer!

June 6, 2016

The sun is shining and reminding us that Port Eliot festival is getting closer – less that two months to go! Sally will be joining a mouth-watering and starry line-up in the eating and drinking section of the weekend, in conversation with Fiona Golfer on the Flower and Fodder

Port Eliot

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An Archive for Food

June 6, 2016

In the British Library there is an archive of life story sound recordings which tells the true story of how our food has changed over the past century. Now for the first time, the recordings are available online through the National Life Stories project. Sunday’s edition of BBC Radio 4’s The Food Programme celebrated this by bringing together highlights from the archive, including an interview with Sally Clarke on her training as a chef. To listen to the programme, click here, and to explore more of the food archive and other British Library oral archives, click here.

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Excellence. Certified.

May 27, 2016

Clarke’s is proud to announce that we’ve been awarded a certificate of excellence for service, reflecting the glowing reviews that our guests are kind enough to give us.

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Port Eliot Festival – Blanche Vaughan

May 23, 2016

Just in case you needed another excuse to book tickets for the wonderful Port Eliot festival in July, also appearing on the Flower and Fodder stage will be the cookery writer and great friend of Sally, Blanche Vaughan

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Port Eliot Festival, 28–31 July 2016

May 11, 2016

Despite the rain, summer is gradually making its presence known, which means festival season is almost upon us. Sally is delighted to announce that she will be joining a fabulous list of food-related speakers on the Flower and Fodder stage at this year’s Port Eliot festival in St German’s, Cornwall over the weekend of 28–31 July. For more information, including tickets to this wonderful festival of music, words, arts, food, nature and much more, click here.

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Serving up Sunshine

May 5, 2016

In the June issue of House and Garden, Sally has shared nine deliciously summery recipes, including asparagus salad with ricotta, watercress and lemon; roasted artichokes with anchovies and aioli, and a fragrant summer-fruit pudding with toasted brioche.

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I’ll Have What She’s Having

May 4, 2016

In June’s issue of Tatler, Geordie Grieg rhapsodises about the food and the atmosphere of Clarke’s, which together have made it a destination for the some of London’s most exciting and influential faces – including, of course, Lucian Freud.

 

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Salmon with Sliced Fennel, Lemon and Dill

Some, if not all, of the best dishes in the world are the least complicated and this is a classic example of how tempting and beautiful a few fresh ingredients can be when they are carefully assembled at the last minute, with an eye on quality and provenance.

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Have you ever wondered………….. how Colin creates such beautiful flower arrangements at the restaurant?

April 14, 2016

Come to see and hear about the tricks of his trade, over a delicious summer blossom-inspired lunch. DURING THE CHELSEA FLOWER SHOW WEEK COME TO CLARKE’S!! THURSDAY 26TH MAY 2016 You are invited to a talk and demonstration given by Clarke’s Dining Room Manager and ‘Florist Extraordinaire’, Colin

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April and May 2016 Newsletter with Recipe and Menu suggestions

April 7, 2016

Catch the new season peas, purple artichoke and fava beans from Italy and Spain and partner them with the (admittedly slightly expensive still) fine asparagus stalks from Norfolk. The Egyptian pink garlic has arrived and we are roasting the sweet and tiny cloves un-peeled to serve with grilled

Despite the thunder and lightning recently and the occasional heavy showers of rain, the markets tell us that the green shoots of spring are springing!

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Welcome

April 4, 2016

I am delighted to welcome you to our new and greatly improved website! We are thirty-two this year, so I felt it was time for a change.

As you will see we have kept some of the old functions and added a few new ones. One day we may even be brave enough to do online retail, so watch this space!

In the meanwhile, I hope that you like what we have done and look forward to welcoming you to the restaurant, shop or bakery soon.

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Leek, White Bean and Ham Soup

This soup is perfect for these blustery spring days to keep the wolf from the door. It is equally good using chicken pieces instead of ham – or even extra vegetables such as carrot, pumpkin or celeriac if you want to ‘go vegetarian’.

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‘I thought I’d just run this little dive for a while…’

April 1, 2016

At the end of the summer, Rachel Cooke interviewed Sally in The Guardian about simple cooking, and Clarke’s being open for thirty years.

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In Vogue…

April 1, 2016

Twenty-five years after she first graced the pages of the esteemed magazine, Sally was interviewed by Vogue in the summer to celebrate her long and prestigious career, and the publication of her latest book Sally Clarke: 30 Ingredients

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Black Olive Tapenade Toasts with Anchovy and Capers

This may be made in advance and kept in the fridge – although it is best to add the fresh herbs just before serving.

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Woman’s Hour

April 1, 2016

In September, Sally shared her recipe for fresh pesto from her latest book with the listeners of Woman’s Hour on BBC Radio 4. Listen to her preparing it in the studio, and see the recipe here – or you can find it, along with many of Sally’s other favourite recipes, in Sally Clarke: 30 Ingredients.

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