A Newsletter for a New year, New month, New week….2020
January 29, 2020
It seems that Christmas and Thanksgiving are far behind us now – and the rush to cook, prepare, pack, wrap and ribbon everything for you is now a distant blur……..
We nevertheless welcome all our lovely customers back – on both sides of the street as we have Valentine‚Äôs, Mothers Day and Spring clearly in our sights!
For your special Valentine we can offer mini heart-shaped dark and white chocolate cakes as well as Sally‚Äôs favourite dark chocolate slab – studded with pistachio nuts, sour cranberries and rose petals. The bags of pink and white marshmallow will be on display soon plus heart-shaped jammy dodgers for those of you who have a very sweet tooth! Plus, the best truffles in the world are boxed and ribboned ready for you!¬† If you would like to plan a special dinner at home¬† (or breakfast) a deux – we are able to arrange a lovely takeaway – simply call the Shop and we will help to create the perfect menu for you.¬†¬†¬†¬† Alternatively book a table at the Restaurant – there are still some Dinner tables available – or for Saturday 15th if you prefer to celebrate then.¬†¬† Mother‚Äôs Day is not far off, this year on March 22nd, so perhaps make a plan to take the whole family out.¬†¬† Our set 2 course Sunday Lunch, keenly priced at ¬£33 is becoming a big hit with our regulars, as it includes the delicious Rhug Estate Chicken, roasted with a selection of root vegetables and lots of gravy!
Meanwhile, a stone‚Äôs throw away in North Kensington, our Production Kitchen chefs have already started on their 2020 Seville Orange Marmalade production – and the corridors smell divine!¬† Soon they will be making the delicious Rhubarb and Bramley Apple compote/jam which is as perfect on scones for tea as it is on toast for breakfast.
At the same time, our hard working bakers are producing some very lovely new breads for us.¬† Make sure you try the new Fig and Fennel, Raisin with Rosemary and Potato with Onion. They all have the most fabulous texture, chewiness and taste, partly due to the slow fermentation of our own very special sour dough starter.
They have also tried and tested a beautiful new Danish pastry which includes spring rhubarb and creme patissiere – so¬† perhaps look out for that when you are picking up your coffee in the morning.
Over the years we have created different colours of our bespoke hessian bag, and it always amazes us how many of the ‚Äėold colours‚Äô we see being carried around the streets. We are so grateful to so many of you who are reusing your bag time and again!¬†¬†¬† In our on-going efforts to reduce waste, and in particular our use of plastic, we have just taken receipt of a fabulous new extra large bright green hessian bag which has been designed to hold at least 2 large cake boxes, 2 bottles of wine and more.¬† It will eventually replace the large green carrier bag – so we are hoping that you will bring it back in every time you come to shop!
So as we pile into deliveries of new season blood oranges from Sicily, leafy lemons from the Amalfi coast, Seville oranges, Yorkshire ‚ÄėChampagne‚Äô rhubarb and purple sprouting broccoli to create our menus for you both in the Restaurant and the Shop, we wish you all a very happy, healthy and delicious New Year.
PS The Shop, Kitchen, Dining Room, Bakery and Office are always on the look out for like-minded people to join our staff – so please send us your CV if you would like to talk to us or find out about a particular role within Clarke‚Äôs. We look forward to meeting you soon.
Please note the Restaurant and Shop opening hours
Shop: firstname.lastname@example.org¬†¬†¬†¬† 0207 229 2190
Monday – Saturday 8am – 8pm (- 5pm on Saturday)
Sunday 9am – 4pm
Restaurant: email@example.com¬†¬† 0207 221 9225
Monday – Saturday
Breakfast 8 – 10am (-11am on Saturday)
Lunch from 12.30 – 2pm
Dinner from 6.30 -10pm
Sunday Lunch – from 12 noon – 3pm
Private Dining available ~ please call or email the Restaurant with your enquiry. All events are planned on a bespoke basis ~ from 10 to 30 guests.
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