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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 […]

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Leek, White Bean and Ham Soup

April 3, 2016

250 g dried cannellini or borlotti beans 600 g fresh ham hock 1 medium onion, peeled and quartered, root on 2 sticks celery, washed and sliced A few springs rosemary, thyme, bay and parsley, tied together 2 cloves garlic, gently crushed 1 carrot, peeled and cut lengthwise Salt 2 tbsp olive oil To finish the […]

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Black Olive Tapenade Toasts with Anchovy and Capers

April 1, 2016

450 g pitted black olives 6 anchovy fillets in oil 1 clove garlic, crushed to a cream 2 tsp capers, drained of brine or rinsed of salt Zest of 2 lemons, finely grated 1 small chilli, finely chopped 90 ml olive oil 1 tbsp chopped parsley, chives and/or thyme 1?2 baguette 1 clove garlic, cut in half […]

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Contact Us

For all Restaurant enquiries please email: restaurant@sallyclarke.com or call 020 7221 9225

For all Shop online enquiries please email: shop@sallyclarke.com

For all Shop enquiries please email: shop@sallyclarke.com or call:

020 7229 2190 (Campden)
020 4511 6161 (Westbourne Grove)

For Wholesale Bakery enquiries please email: bakery@sallyclarke.com

You may also quickly find answers to your questions on our FAQ page.