March and April newsletter ~2019

March 13, 2019

Here we are on the precipice of Spring –  gale force winds one minute followed by hours of stunningly beautiful sunshine.  Meanwhile, inside the Restaurant, budding camellia on huge branches adorn the dining rooms and pretty pots of sage and lemon-thyme plants decorate the tables. (Could this initiate thoughts of Mother’s Day perhaps!!? ~ Sunday 31st March ~ book soon!)

 

On the menu we have some of our most favourite ingredients to choose from; puntarelle, purple artichokes and tardivo from the Italian markets and fabulous rose garlic from Egypt. The prettiest blood oranges from the Amalfi coast, which with their distinctive pink-tinged flesh adorn many a salad at the moment, with burrata or mozzarella; in sorbets with Campari, or simply on a fresh fruit plate with medjool dates and fresh walnuts.
Of course the restaurant’s current ‘seasonal Bellini’ is made with crushed blood oranges, which make the perfect start to any meal.

From the coasts of Cornwall, Devon and Dorset we have been buying beautiful red mullet, monkfish, turbot and brill recently. From further north, in western Wales, Rhug Estate continue to deliver their fabulous organic lamb, fallow deer and beef twice a week to us.

Over the road at the Sally Clarke Shop, we have recently sourced some fabulous new products via the Ham and Cheese Company (which is run by one of our ex-Shop Managers, Alison, and her husband).  Look out for the amazingly silky-smooth arborio rice which is ideal for making the perfect risotto.  Dried pasta should be found in every kitchen cupboard – as one never knows when a quick supper is going to be called for.
We now have 3 organic varieties to choose from – all made with an ancient wheat grain grown on the hills of the Marche region.

 

Meanwhile at the Production Kitchen, the scent of Seville oranges wafting along the corridor is divine and we have yet again, exceeded our last year’s production of jars of marmalade to over 1200.  Do try the bergamot marmalade too (flavour notes of Earl Grey tea) or the pear and lavender jam, or the Spring rhubarb and apple jam – all of which are made in small batches during short seasons – so beware – we may run out soon!

 

As we prepare for Easter, the Bakery are making fabulous hot cross buns on a daily basis again this year, and the Simnel cakes are already made, decorated with their distinctive 11 balls of marzipan, and are being wrapped and ribboned, ready for you to take home or to offer as a gift.  Easter eggs will be sourced this year from The Chocolate Society, both in milk and dark chocolates, plus the ‘bunnies’ which were so popular last year.     A few exciting Easter additions from L’Artisan du Chocolat will also be found on our shelves over the next few weeks – so do come in and have a browse.

 

Finally do remember that since the restaurant’s renovations 7 (yes seven) years ago! ………….we have the most lovely Private Dining Room  situated below the Bar Room. Seating up to 16 comfortably on one oval table, or up to 30 on 3 tables of 10, it makes the perfect venue for a celebratory Lunch or Dinner, a corporate event, a wedding reception, birthday or anniversary party.  All events are planned by us on a bespoke basis, so all you need to do is give us the date and we will plan the rest, with your guidance.  For images of the room, please look at our website, where you will also find some lovely comments from the hosts of recent events.   www.sallyclarke.com

In the meanwhile, may we all wish you a wonderfully delicious early spring ~ remembering that we are open ALL WEEK, Monday to Sunday, on both sides of the street!..And later this year…… fingers crossed for our Clarke’s Corner Café and Bar!!!!

Shop

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

Sunday 9am – 4pm

 

Restaurant

Monday – Saturday

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

Lunch from 12.30 – 2pm

Dinner from 6.30 -10pm

Sunday Lunch – from 12 noon – 2.30pm

 

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