Your Cart

Your cart is empty

Home

Shop

Your Account

Sally Clarke | Newsletter

We have SO much to look forward to – just taking a peek at what is on offer from the markets at the moment fills us with joy and excitement. Asparagus – all 3 ( green, white and purple ) are arriving from all over the UK, France and Italy and we are making very good use of them! Along with the new season peas and fava beans, they will be found in our salads with burrata or mozzarella, finished with landcress or watercress leaves, a drizzle of balsamic or citrus dressing – and much more! 

Wild garlic leaves, artichokes, agretti, samphire and now the first of the UK strawberries are all weaving their way on to the menus.

And literally as I write, the French apricots have just appeared; the restaurant tables are already showcasing them of course!… in tarts, cakes, ice creams, sorbets, and fabulous salads with summer leaves and cheeses.

And within a few weeks you will find the BEST apricot jam (make with the cracked kernel), on our shop shelves, or delivered to your door via our new and improved online delivery service (both local AND nationwide!).

We are strongly of the opinion that our set lunch (at ¬£35 for 3 courses), is one of the best kept secrets in town – so perhaps it is time that you came to see for yourself? Simply book online, or call us or email restaurant@sallyclarke.com for an (almost) immediate response!

As most of you know our a la carte menus change twice-daily, every lunch and every dinner, and continue to reflect what is best and freshest in the market. So whether it is fish or shellfish from Cornwall or Scotland you are looking for, or Welsh lamb, or juicy, tender corn-fed chicken, or a fabulous selection of vegetables, fruits, grains and herbs as your vegetarian option, there is something on the spring (and early summer) menu selection to suit all diets, tastes and appetites Рwe are ready and waiting for you!

Over the road from the Restaurant, our Shop on Campden Street is open from 7.30 each morning (8am Sundays) serving delicious coffees and pastries to so many of our regulars – we make it a great start to anyone‚Äôs day. 

For a mid morning snack, lunch or supper we offer a wonderful daily-changing array of savoury tarts, our famous chicken pie, soufflé Suissesse, salads, braises, soups and pasta sauces.  Added to this we always have a wide range of breads, croissants and rolls, cakes, sweet tarts and muffins, all made by hand by our team of bakers at our Bakery in North Kensington.


Our 2nd shop – on the corner of Portobello and Westbourne Grove is equidistant from the Restaurant and the Bakery, and as many of you will know, was opened in the middle of the 1st lockdown (remember that??).

This shop is blessed with a faithful following of regulars – and as we keep being told, we are ‚Äúa great asset to the ‚Äôhood ‚ÄĚ – serving the local community with their daily fix of coffee and sweet pastries or a toasted sandwich with a glass of Sally Clarke rose or Prosecco!

June will be a wonderful month for celebrations – the Jubilee (long) weekend and Fathers Day – and we have lots of suggestions for your table, picnic, gathering or party. 

We will be offering some very special dishes from the shops to take away for your family get togethers – be they for the back garden, your local street party or a picnic in the park. Keep in touch with us for further details.

Summer Berry Trifle (to serve 4-6) layered with strawberries, raspberries and black currants and delicious creme Anglaise (no nuts) could complete your meal.

Look out also for our special shortbread biscuits decorated with an iced crown.


For Father’s Day we have created a breakfast hamper Рwhich could be delivered to your door (see available postcodes below) OR collected from the shop, any time after 8am on Sunday the 19th June.

All packed in a beautiful green box, it will contain:

4 freshly baked croissants

1 spring rhubarb jam

1 bag ground Allpress coffee

6 Cacklebean eggs

1 pack sliced ham OR smoked salmon

1 bag granola

1 litre Northiam Dairy milk

(

(For an additional supplement you could include a Sally Clarke apron and 1/2 bottle pink Piper Heidsieck Champagne)

We will keep you updated with our summer plans both for the Shops and the Restaurant – in the meanwhile may we all wish you a delicious early summer.

Sally

Early May 2022

Don‚Äôt forget Sally’s 2020 Diary / Journal is now available

Collect from the either the Shop or the Restaurant – or simply email us and we will post one to you!

£14.95 + postage and packaging

Thrilled again to be included in the https://www.theguardian.com/food/2019/mar/17/restaurants-long-service-staff-decades-in-the-same-job

Code’s 100 most influential women in hospitality 2019

Sally is thrilled to be listed amongst these amazing  women!

Here’s a link to the full list: https://www.codehospitality.co.uk/code-special/code-s-100-most-influential-women-in-hospitality-2019/

 

See also a lovely CODE article on the Restaurant written by Loyd Grossman

March and April newsletter ~2019

Here we are on the precipice of Spring Р 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‚Äôs current ‚Äėseasonal Bellini‚Äô 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 Рas 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 Рall of which are made in small batches during short seasons Рso beware Рwe 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 ‚Äėbunnies‚Äô which were so popular last year. ¬†¬†¬†¬†A few exciting Easter additions from L‚ÄôArtisan 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‚Äôs 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

 

Follow our instagram ~ sallyclarkeltd ~ we now have over 2000 followers!……

Late Winter Newsletter

January and February 2019

 

As we brace ourselves for the beast of the east, west or north to arrive, we are beavering away in all parts of Kensington.
In W10 at our Wholesale Bakery we produce our breads, pastries, brownies, truffles, granola and very much more, and in the
Production Kitchen¬†next door, we create daily doses of delicious-ness by way of perfect dishes for you to serve at home; braised duck, chicken or beef, grain salads with vegetables, fruits and nuts, roasted chicken pies, sandwiches, souffles, soups¬†‚Ķand¬†they have started the Seville Orange Marmalade production PLUS the 2019¬†Vin d’Orange..!¬†

Here in W8 we have hit the 2019-ground running Рon both sides of the street. The Restaurant, open for Breakfast, Lunch and Dinner every day (Lunch only on Sunday) has seen many familiar customer faces returning already this year Рso not everyone it seems, has taken an extended break.   The shop, having done a momentous Christmas and New Year is back into the swing, and all the staff have returned from their brief holiday with a spring in their step. 

Sunday news from the Shop and Restaurant:¬†¬†The Shop is¬†now open from 9am (not 10am) on a Sunday ~ and then of course do not forget those¬†Winter-Warming Sunday Lunches¬†at the Restaurant¬†– book soon for all the family!¬†¬†¬†¬†¬†Our menus are constantly being topped up with ‚Äėsurprises‚Äô coming from Italy, France or Spain.¬†¬†In particular, you¬†should try the blood oranges,¬†agretti, purple artichokes or the black truffles from Umbria.¬†¬†Of course¬†Yorkshire is already producing giant quantities of spring rhubarb – so we are buying it every day!¬† From the Cornish and Scottish fishermen, we are sourcing delicious turbot, brill, scallops, squid and cod, and from our¬†favourite¬†organic farm at Rhug Estate in Wales, we receive weekly deliveries of venison and lamb.¬†¬†

 

We are often asked if we serve gluten-free, dairy-free, vegan, vegetarian or ‚Äúlow-low‚ÄĚ dishes and the answer is – (as it has been for over 34 years) ~YES!¬†¬†¬†¬†¬†Our menus are written twice-daily, so we are constantly refreshing them to reflect the ingredients we have bought on the day.¬† All our dishes are cooked to order, so any requested ‚Äėalteration‚Äô may be done with ease! So¬†please¬†just ask……¬†

We have already taken Private Dining Room bookings for this year, for a variety of occasions and have received such lovely comments from the hosts, for the food, atmosphere and the service.  So, if you have a celebration in mind, a cocktail party or a corporate dinner to plan, do get in touch Рwe would love to hear from you.  The Private Room seats 12 to 30 comfortably, and each event is planned by us on a bespoke basis. 

Finally….I am asked¬†almost¬†99 times a day for a progress report on our ‚ÄúCorner Shop‚ÄĚ.¬† I too am sad that progress has been a little slow, but I am thrilled that we have now been granted a¬†Licence. Our architect, designer and builder are all working together, singing from the same song sheet,¬†and longing for its completion as much as we are!
So my answer¬†to the question¬†is¬†….‚Äúsome time¬†this year!!!‚Ä̬†

With best wishes for a delicious start to 2019,
Sally 

 

Shop Opening Times 

Monday РSaturday Friday 8am Р8pm (- 5pm on Saturday) 

Sunday 9am Р4pm 

 

Restaurant Opening Times 

Monday РSaturday 

Breakfast 8 Р10am (-11am on Saturday) 

Lunch from 12.30 –¬†last orders¬†2pm¬†

Dinner from 6.30 –¬†last orders¬†10pm¬†

Sunday Lunch¬†– from 12 noon –¬†last orders¬†2.30pm¬†

 

 Sallyclarke.com 

 

Follow Sally on Instagram……………. @sallyclarkeltd

Late Winter Newsletter January and February 2019

 

As we brace ourselves for the beast of the east, west or north to arrive, we are beavering away in all parts of Kensington.
In W10 at our Wholesale Bakery we produce our breads, pastries, brownies, truffles, granola and very much more, and in the
Production Kitchen¬†next door, we create daily doses of delicious-ness by way of perfect dishes for you to serve at home; braised duck, chicken or beef, grain salads with vegetables, fruits and nuts, roasted chicken pies, sandwiches, souffles, soups¬†‚Ķand¬†they have started the Seville Orange Marmalade production PLUS the 2019¬†Vin d’Orange..!¬†

Here in W8 we have hit the 2019-ground running Рon both sides of the street. The Restaurant, open for Breakfast, Lunch and Dinner every day (Lunch only on Sunday) has seen many familiar customer faces returning already this year Рso not everyone it seems, has taken an extended break.   The shop, having done a momentous Christmas and New Year is back into the swing, and all the staff have returned from their brief holiday with a spring in their step. 

Sunday news from the Shop and Restaurant:¬†¬†The Shop is¬†now open from 9am (not 10am) on a Sunday ~ and then of course do not forget those¬†Winter-Warming Sunday Lunches¬†at the Restaurant¬†– book soon for all the family!¬†¬†¬†¬†¬†Our menus are constantly being topped up with ‚Äėsurprises‚Äô coming from Italy, France or Spain.¬†¬†In particular, you¬†should try the blood oranges,¬†agretti, purple artichokes or the black truffles from Umbria.¬†¬†Of course¬†Yorkshire is already producing giant quantities of spring rhubarb – so we are buying it every day!¬† From the Cornish and Scottish fishermen, we are sourcing delicious turbot, brill, scallops, squid and cod, and from our¬†favourite¬†organic farm at Rhug Estate in Wales, we receive weekly deliveries of venison and lamb.¬†¬†

 

We are often asked if we serve gluten-free, dairy-free, vegan, vegetarian or ‚Äúlow-low‚ÄĚ dishes and the answer is – (as it has been for over 34 years) ~YES!¬†¬†¬†¬†¬†Our menus are written twice-daily, so we are constantly refreshing them to reflect the ingredients we have bought on the day.¬† All our dishes are cooked to order, so any requested ‚Äėalteration‚Äô may be done with ease! So¬†please¬†just ask……¬†

We have already taken Private Dining Room bookings for this year, for a variety of occasions and have received such lovely comments from the hosts, for the food, atmosphere and the service.  So, if you have a celebration in mind, a cocktail party or a corporate dinner to plan, do get in touch Рwe would love to hear from you.  The Private Room seats 12 to 30 comfortably, and each event is planned by us on a bespoke basis. 

Finally….I am asked¬†almost¬†99 times a day for a progress report on our ‚ÄúCorner Shop‚ÄĚ.¬† I too am sad that progress has been a little slow, but I am thrilled that we have now been granted a¬†Licence. Our architect, designer and builder are all working together, singing from the same song sheet,¬†and longing for its completion as much as we are!
So my answer¬†to the question¬†is¬†….‚Äúsome time¬†this year!!!‚Ä̬†

With best wishes for a delicious start to 2019,
Sally 

 

Shop Opening Times 

Monday РSaturday Friday 8am Р8pm (- 5pm on Saturday) 

Sunday 9am Р4pm 

 

Restaurant Opening Times 

Monday РSaturday 

Breakfast 8 Р10am (-11am on Saturday) 

Lunch from 12.30 –¬†last orders¬†2pm¬†

Dinner from 6.30 –¬†last orders¬†10pm¬†

Sunday Lunch¬†– from 12 noon –¬†last orders¬†2.30pm¬†

 

 Sallyclarke.com 

 

Follow Sally on Instagram……………. @sallyclarkeltd

Autumn Newsletter

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 ‚Äėwet‚Äô walnuts have arrived, to go alongside the few remaining blackberries and raspberries perhaps. We also have some fabulous quince which have been very kindly ‚Äėdonated‚Äô (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 Рexpensive 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 Рat 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 Рwe 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 Рa 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 ‚Äėhotting up‚Äô already since the Summer – so do call if the online booking system says ‚Äėno‚Äô ….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 ‚Äď 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 Рand 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

Sally is very excited to announce…

SallyClarkeBook2018

 

Sally is very excited to announce that her first book,

‚ÄėRecipes from the Restaurant, Shop and Bakery‚Äô

is to be re printed in time for Christmas ‚Äď

Please email us on restaurant@sallyclarke.com or shop@sallyclarke.com

to reserve your copy!

 

The Bread Network

Do listen to Director / General Manager Adrian and our Driver Tommy talk about life at the Bakery, and on the road as they deliver our wonderful breads and pastries!

The Bread Network

 

Pairs perfectly

Sally Clarke Shop

So we can show you a range of products and delivery options suitable for your shipping address, please enter a delivery postcode below

Online Support

If you need any help you can contact us on: 020 7229 2190

Or email online@sallyclarke.com

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