Autumn Newsletter

October 5, 2018

Welcome to our October Newsletter – which means that we are…..take a deep breath….. nearly ready for the Thanksgiving and Christmas Newsletter!

 

In the Shop, you will now find on our shelves various pears and apples, the last of the cobnuts and plums, Scottish girolles and the first of the organic pumpkins and squash from Forge Farm in Oxfordshire. The new season ‘wet’ walnuts have arrived, to go alongside the few remaining blackberries and raspberries perhaps. We also have some fabulous quince which have been very kindly ‘donated’ (read bartered!) by both Ms Robinson and Mr Wood – so thank you thank you …and…. Welcome to Autumn!

With that in mind, our latest delivery of Thornback and Peel aprons, napkins and tea towels are designed with pretty pears in an orchard setting – a must for any kitchen!

 

One of our customers has brought us the most wonderful organic olive oil from their olive groves in the Luberon. Each limited edition bottle is numbered – expensive but worth every drop!  We have very beautiful wooden gift boxes of 2 on sale as well priced at £30. www.domainelaferriere.com (one of Sally’s favourite parts of France!)

 

Pump Street Chocolates of various flavours and bean origin are in good supply so please come and choose your favourite, be it Rye Crumb and Sea Salt, Honduras or Grenada – we have them all!

 

We have recently started to stock the delicious sodas made by Square Root in Hackney. Their flavours change throughout the seasons – at present we have cucumber and rhubarb and soon we will offer Blackcurrant, Apple and Raspberry. The Healthy Juice Company delivers to us twice-weekly and we now have many keen followers of their products, so much so that some are disappointed to not find their favourite flavour in the fridge when they arrive. So please DO order in advance – we are happy to keep one or two on one side for you.

 

The Production Kitchen has been as busy as ever during the summer making jams, chutneys, relishes and Christmas Puddings – a record number again for us this year, small, medium and large. At the same time the Cake Room have now made the mincemeat for the mince pies and the Christmas Cakes, so do stay tuned for further news in our November Newsletter as we will be updating you with an aide memoire of the various items to add to your lists, including Hampers and gift ideas.

 

Over the road at the Restaurant, Sunday Lunch is now back on the menu so do bring the family! Throughout the week we are open for Breakfast, Lunch and Dinner – and bookings have been ‘hotting up’ already since the Summer – so do call if the online booking system says ‘no’ ….there are often last minute opportunities available!

 

 

Remember our beautiful Private Dining Room is a perfect venue for any number of guests from 10 to 30, for any event – from a simple Breakfast meeting to a formal celebratory Dinner. Call us on 020 7221 9225 or email  restaurant@sallyclarke.com with the date you have in mind and we will arrange your requirements. All events are designed on a bespoke basis, and we are expert at planning it for you!

 

Meanwhile, a little news of the Corner Shop is finally here. We are planning to open early in the new year and have been taking advice regarding the application for a licence. The architect is still finalising the drawings…. so please accept our apologies for the delay, thank you for your keen interest and questions – and at the same time thank you all for your kind patience. We want to do it right, so we are taking our time!

On that note please be reminded that we are constantly searching for wonderful people to join our teams…………..

 

Please see below for our opening hours – both for the Shop and the Restaurant.

 

Shop

Monday – Saturday Friday 8am – 8pm (- 5pm on Saturday)

Sunday 10am – 4pm

 

Restaurant

Monday – Saturday

Breakfast 8 – 10am (-11am on Saturday)

Lunch from 12.30

Dinner from 6.30

Sunday Lunch – from 12 noon

 

Finally – we are searching for wonderful people to join our teams – be it in the Shop, Dining Room, Kitchens or Bakery – so do get in touch and send to us your CV – or simply an introductory letter describing yourself and your plans for the future – you never know it may tie in with ours!

 

Sally