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Sally Clarke has been actively involved in cooking since her early teens. After
attending school in Guildford, followed by a diploma in hotel & catering at Croydon
Technical College she studied at the Cordon Bleu School in Paris, where from daily
experience of the food markets, cafes & restaurants she began to visualize a career
in the world of food & wine.
Sally then spent four years in California. It was there that she met Alice Waters
of Chez Panisse in Berkeley who was to become her mentor and friend.
In 1983 Sally returned to London to search for a restaurant. The
following year saw the opening of Clarke's Restaurant in Kensington Church
Street, offering her now famous 'set no choice' dinner menu.
In 1988 the shop & Clarke's was opened, selling freshly baked breads, pastries
& high quality ingredients used in the restaurant.
From this it seemed a natural progression to develop a wholesale bread business.
Clarke's Bread now produces up to 2000 hand-shaped loaves a night & sells to many
central London restaurants, hotels, caterers & specialty shops such as Fortnum and
Mason, Blakes Hotel & Harvey Nichols.
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