Online Support

If you need any help you can contact Edward on: 07432381831

Or email online@sallyclarke.com

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

We are so excited to have been included in this lovely list!

We are so excited to have been included in this lovely list – alongside so many of our favourites.

Thank you to Philippa Davis and all at Postcard Recipes and House and Garden.

Clarke's
CLARKE’S

 

For the first 23 years since opening in 1984, this restaurant served a no-choice menu as the chef, Sally Clarke, knew best. Now, although it also has an à la carte menu, it is still very much the case that in Sally and her team we should trust. With their consistent ability to know exactly how best to handle every ingredient that passes over the threshold, this is one of the few restaurants I would happily eat at every day.* The daily changing short menu is focused on British and Mediterranean cuisine and will be guided by not only the season but also what that day’s weather is up to. The quietly eclectic dining room manages to be intimate yet airy and there is a suitably impressive wine list to accompany what I think is some of the best food in town.

Meal for two with drinks: around £120 ( set menu), £160 a la carte
Will appeal to: food educated grown ups
What to wear: corduroy

*if the credit card would allow.

 

 

You can read the full article here:

http://www.houseandgarden.co.uk/gallery/londons-best-restaurants

Spring at Clarke’s

Spring is finally here – though as I write we are dodging the raindrops!
We can all be thankful that the snow, (at least in the south) has disappeared for another
year, that the chocolate Easter bunnies have all been eaten, and the last few slices of our
fabulous Simnel Cakes, hot cross buns and Colomba are being finished off – with a glass of
Madeira (if you are my mother!) or with a cup of tea or mug of coffee by the rest of us.
The Italian and Frenchmarkets are certainly showing us that there is a little warmth in the
air –peas, fava beans, asparagus (no English of course yet),wild garlic leaves, purslane, yellow,
white and purple-sprouting broccoli and, believe it or not, the very first strawberries –
gariguette from France.

New on the menu in the shop please find our ‘Trillionaires Shortbread’ –made with bitter
Valrhona chocolate and a sprinkling of almonds, hazelnuts and pumpkin seeds. The Cake
Room is also producing coffee, pistachio and chocolate éclairs following requests from
many of you. As always, if you need a special size or quantity of any of the shop items, it
is best to order in advance. If you have a lunch or dinner party planned, we can help you,
especially if you give us a little notice.

The Production Kitchen continues to keep up with demand of our takeaway items, from
soups, braises, chicken pie, grain and vegetable salads, fishcakes, sausage rolls and the
ever-popular soufflé Suissesse. Again, if you require something in particular, please let
us know.

Looking ‘over the road’, during the Easter break, the floors of the dining rooms were
sanded, re-varnished and polished – so beautifully that it looked almost like a dance floor!
We have now made it look like a Restaurant again though, with the addition of fresh flowers,
blossoms, crisp white linen and polished cutlery! Remember that our Private Dining Room
seats 12 – 30 comfortably, and is available for your event, be it a Lunch, Dinner, Reception
or Cocktail party. Simply email us with the date you have in mind and we will arrange to
meet you to discuss the menu, wines, flowers and the layout of the tables. Please see images
of the Private Room on our website – and also the rave reviews from past hosts of birthday,
anniversary and wedding events.

Sunday Lunch is back on the menu! From April 15th we will be open every Sunday from
12.30, the menu offering a broad range of items to suit all the family, from a classic roast,
to baked Cornish fish, shellfish, beautiful salads, ice creams, tarts and more. Remember
that the Restaurant is also open for Breakfast, Lunch andDinner fromMonday to Saturday –
often taking ‘walk-ins’ as well as those who prefer to reserve in advance. Call 020 7221 9225
or email restaurant@sallyclarke.com or reserve online at www.sallyclarke.com

Finally, our BIG NEWS this Spring is that we have managed (after over a year of trying)
to secure the lease of one of the most beautiful corner sites in Kensington. As most of you
will know, our friend Robert Kime moved his fabulous shop to Pimlico a few months ago,
and we miss having his taste and style on our doorstep, along with his wonderful fabrics
and furniture. Wish us luck as we design the interior workings of the 2 little shops – and
do press your noses up against the windows from time to time to chart our progress!

And so, as we steady ourselves for the busy run-up to the summer months – when we
shall be preparing for the influx of extra visitors to London for the Chelsea Flower Show,
hampers for the various opera festivals, picnics for Wimbledon, Ascot and all, we wish
you a very happy continuation of Spring.

 

Sally Clarke Shop 1 Campden Street, London w8 7ep 020 7229 2190
shop@sallyclarke.com
Opening Hours: Monday – Friday 8–8, Saturday 8–5, Sunday 10–4
Clarke’s Restaurant 124 Kensington Church Street, London w8 4bh 020 7221 9225
restaurant@sallyclarke.com
Opening Hours: Monday–Saturday
Breakfast 8–10 (11 on Saturdays) Lunch from 12.30 Dinner from 6.30
Sunday lunch from 12.30 from 15th April
www.sallyclarke.com

March and April 2018

At last the daylight hours seem to be lengthening and the tell-tale shoots of spring are everywhere. Snowdrops and crocuses can be seen in the parks, the chives are already just visible in my mother’s herb garden – and tightly budded magnolia branches adorn our dining rooms and bar.

The markets of the British Isles, France, Spain and Italy are offering us fruits and vegetables to incorporate into our spring menus such as Tarocco oranges, pale pink rhubarb, leafy lemons and artichokes, beautiful cabbages, broccoli and kale sprouts.

Looking ahead to early spring and to the Easter holidays, we are already in the full swing of preparation, making sure that your friends and family will not miss out on some tempting tastes and treats from the Shop, Bakery and Restaurant.

Sales for our delicious hot cross buns have hit the ground running, as have the Simnel cakes, filled with homemade marzipan, which this year have been made in mini sizes as well. Stunningly beautiful Easter eggs, of various sizes and types of chocolate have been created by our Head Pastry chef at the Bakery, so do place your orders for them soon, as we have a finite number being produced! If eggs are surplus to your requirements, perhaps try chocolate another way…. The dark, milk and white chocolate slabs are becoming an increasingly popular treat – studded with dried fruits and nuts. Of course our now world-famous chocolate truffles are always available in small, medium and large boxes, tied with pretty ribbon.

For those who will be in need of more savoury options, look no further than the Shop display fridges, ably filled by the wonderful team at our Production Kitchen with a daily-changing array of dishes to takeaway. Fishcakes and fish pies, mini buckwheat blinis (perfect to serve with Exmoor caviar, smoked salmon, creme fraiche), or savoury roulade made with 2 different fillings. The grain salads seem to get even more varied by the week, and also the ready meals for quick reheating at home. Choose from corn-fed chicken braised with apples, cider and celery or duck with orange. Slow cooked beef or lamb is also popular, especially matched with carrot “mash”, roasted root vegetables or potatoes gallette. For a celebration meal, and to order in advance, go for our ready-to- bake Beef Wellington, or leg of spring Welsh lamb, ready for you to roast with herbs

For the store cupboard essentials, the 2018 batch of Seville Orange Marmalade is well on its way to breaking the records – now up to well over 750 jars….and rising rapidly. The production of our bergamot marmalade will also be starting soon, which makes an interesting change to the “usual” breakfast flavours. Now in its 25th year of production, (and to the same recipe), our granola goes from strength to strength, and we revel in hearing of the travels it has made within our customers’ suitcases, as they reach the various corners of the globe.

We still have a few pots left of strawberry, raspberry-rose and peach jams if anyone has run out!

Big Restaurant News: Sunday Lunches are back on the menu.

Mother’s Day on Sunday March 11th will be an opportunity to celebrate with all the family – or just the 2 of you! We will be open from 12.30 onwards and will look forward to welcoming you.

From Sunday 15th April, Sunday Lunches will start in full swing, the kitchen offering a full range of dishes to please everyone. The Wine List will offer you a wide and varied selection of course, and for those who prefer no alcohol at all, Seedlip is served deliciously chilled with elderflower tonic and a twist of orange. (Sold also in the shop – small and large bottles)

New Staff Please!

We are looking for like-minded people to join our fabulous teams, in the shop, kitchens and dining room. If you feel that you have the necessary enthusiasm and love of our industry and would like to meet one of the Managers to discuss a role at Clarke’s, please send a covering letter and your CV to either restaurant@sallyclarke.com or shop@sallyclarke.com , and we will then invite you for an interview. We look forward to meeting you.

Shop opening times:

Monday – Friday 8am–8pm
Saturday 8am–5pm
Sunday 10am–4pm

 

Restaurant opening times:

Breakfast – Monday to Saturday from 8am

Lunch – Monday to Saturday from 12.30pm

Dinner – Monday to Saturday from 12.30pm

Mother’s Day 11th March we will be open from 12-2.30pm

As of Sunday 15th April we will be open for Sunday lunch from 12 – 2.30pm!

Happy February

February 2018

As I start to write this, Thames Water have informed us that in our part of west London there is no water due to a burst pipe, and at the same time, though unrelated, Kensington and Chelsea have decided to dig up and replace the pavements outside the shop. So, from the outside, we appear as if a bomb has hit us – and on the inside we have no running water…..not ideal for those trying to cook, prepare for breakfast, lunch and dinner, make coffees and teas for takeaways and so on. Nevertheless we are soldiering on!….and much is being prepared behind the scenes which, thankfully need neither water nor pavements!

 

St. Valentine

A beautiful heart made of twigs studded with pea-lights will adorn the front shop window, thanks to Colin’s artistry, and inside, the shelves will be filled with beautiful ideas for you to go a-wooing with! Pink marshmallows speckled with dried raspberries, heart-shaped chocolate lollies of various flavours, cranberry, pistachio and rose petal chocolate slabs tied with pink ribbon and even heart-shaped oatmeal biscuits to serve with your cheeses.

If you are planning a romantic supper at home, the Production Kitchen will be able to provide you with great ideas such as Scottish scallops to bake in the shell, Soufflé Suissesse, individual Beef Wellington, Duck a l’orange, plus numerous hearty and warming soups to help fend off the ‘flu.  Simply placed on the stove or in the oven, these fabulous takeaway items are designed to save you so much time and heartache!

So all you will have to do is open the Champagne and turn on the music…….

For those planning a surprise Breakfast, perhaps choose our Raspberry-Rose jam or pale pink Rhubarb jam to go alongside buttery croissants and brioche from our Bakery. Those sweet-toothed ones amongst us, could find heart-shaped cakes, biscuits, pastries, scones and sweetmeats on offer – we make it all so easy for you!

A few tables in the Restaurant are still available for Dinner, so do call 02072219225 to enquire about the times available. We will be offering a tempting selection of dishes from which to choose, including salads, pasta, risotto, Cornish and Scottish shellfish and fish, meats from Wales and France, British Isles cheeses and desserts to make your Valentine swoon!

 

Easter

Looking forward to the start of our run up to Easter, Shrove Tuesday will offer, on both sides of the road, pancakes – both American-style and ‘crepes’, and both sweet and savoury!

Following this will be our famous Simnel Cakes (both full size and mini), decorated with 11 balls of marzipan, chocolate eggs from our own Pastry chefs, in white, milk and dark, and some specially chosen items from as L’Artisan du Chocolat and the Chocolate Society.

Hot Cross Buns have been tested and tasted and will be on the counter by the dozen  as soon as this is printed! And the delicious Colomba Classica (special Easter panettone in the shape of a dove) will be available from the end of February.

 

To place your order or to enquire about what items are available during the week please do not hesitate to call us on 02072292190 or email shop@sallyclarke.com

Opening Hours: Monday – Friday 8-8 / Saturday 8-5 / Sunday 10-4

The first Newsletter of 2018

SO Christmas memories are in the distant past – and New Year’s resolutions are
(perhaps by some) already being reviewed …. But we are back – refreshed after a
few days’ break, and ready, on both sides of the road, to welcome the tempting
thoughts and sights of midwinter: Blood oranges and leafy lemons from Sicily, Yorkshire
rhubarb, purple artichokes and pomegranates, curly kale, sprouts and bitter salad leaves –
and all will be weaved into our Restaurant menus and Shop takeaway items. So we look
forward to welcoming you too!

Warming soups and braised chicken, duck and beef disheswill fill the shop display fridges,
all of which are perfect for taking home to warm gently and serve to friends and family.
Roasted root vegetables and potato galettemake the perfect accompaniment – or try serving
one of the fabulously more-ish grain salads alongside. Choose from riso nero and beetroot
or red rice with fennel and dill perhaps. For a quick and easy supper dish, try the Soufflé
Suissesse, salmon and haddock fishcakes or fish pie, (with or without prawns), topped with
creamymashed potato. For something a littlemore extravagant, choose the beefWellington
(best to pre-order) which arrives from our Production Kitchen all ready to bake in your
oven at home. (Some of our customers tell their guests it is ‘home made’ …. but we do not
mind!)

Over the road in the Restaurant, themenus aremaking good use of thewinter black truffles
which this year are from Spain; stuffed under chicken skin before roasting or shaved over
scrambled organic eggs or saffron risotto they make a very special treat. Our new fish
supplier is based on the north coast of Cornwall and from them we receive daily deliveries
of turbot, wild sea bass, brill and red mullet. From Rhug Estate in north-west Wales come
fallow deer and lamb. From Lancashire we receive twice weekly deliveries of duck, the legs
of which we confit and the breasts are roasted and served pink with pomegranate, apples
and fresh walnuts.

Dare I mention Valentine’s night? We have already received enquiries regarding the
availability of tables so if you feel that your Valentine may have ‘forgotten’, why not avert a
crisis and give us a call! We will be open from 6pm that evening and the menu will offer a
variety of dishes to suit every palate.

May we wish all our customers a very happy, healthy and delicious 2018 – and also ask
that if there is anything anyone would like to suggest that we add to the list of Shop items,
menus of the Restaurant, or any points you would like to raise to improve our service,
please let us know.

In the meanwhile, we are always looking out for like-minded people who would enjoy
working with us, in any section of the business, be it the Restaurant, Shop, Production
Kitchen or Bakery, so do contact us and ask for an application form. We would be
delighted to meet you!

Sally!

 

‘To own something from Elizabeth David’s kitchen is extraordinary’: Sally Clarke

https://www.theguardian.com/lifeandstyle/2017/nov/25/sally-clarke-cooks-kitchen-heroes-elzabeth-david-alice-waters

My brothers and I bought this house in 1979 as an investment – our parents very kindly lent us the down payment. It’s been a family home for a long time. To begin with, my youngest brother and I lived here, and then later he moved out.

When my son was born, we bought the house next door – a modest Victorian cottage – which meant we could extend the basement kitchen and dining area. It’s now double the size. Originally, I could not have swung a cat in it, even if I had one. French doors from the dining area open on to the back garden, where I have lots of pot plants and an olive tree my mother gave me.

When we did it up about 10 years ago, I wanted a big central table and open shelving, with not much hidden behind cupboard doors.

I prefer not to have people around me when I’m cooking – I’m not very good at chatting when I’m trying to concentrate – but I do like having the kitchen as close as possible to the dining area.

I very much enjoy cooking at home. Even if it’s just cooking for myself, I get an enormous amount of pleasure out of laying the table and preparing something simple. Last night I had steamed broccoli finished with goat’s cheese and parmesan. It was just what I needed at 10pm – it filled the gap. The simplest things are often the most pleasurable when it comes to food.

The herbs and flowers are from my mother’s garden in Surrey. For over 30 years, she’s provided herbs for the restaurant. She’s 89 now, still gardening every day and picking herbs for us.

I was probably born in an apron. As soon as I get home, I put one on and turn on the radio – it’s always tuned to Radio 3 – even if I’m just making a midnight snack.

When I was growing up in Surrey, my mother, to my delight, would often leave me in the kitchen, while she was busy in the garden with my brothers and my father. I would be as happy as a clam making lunch for everyone, an Elizabeth David book open on the table. I read her from an early age. I loved her sense of place. She’s more than an inspiration, and she continues to be.

When she died in 1992, our restaurant, along with Simon Hopkinson, Alastair Little and Martin Lam, got together to create a feast at the ICA in London, which took place after the memorial service at St Martin-in-the-Fields. My mother made up the tablecloths for the buffet – I remember going to choose the cloth at Ian Mankin on Wandsworth Bridge Road. We each got to keep one.

I was fortunate when Jill Norman, David’s editor, asked me to choose something from her kitchen as a memento. I chose this terracotta chicken brick. I don’t use it that often, but having something from her kitchen is extraordinary, so it’s usually out on display. I also chose a wooden whisk. I’d never seen a wooden one before. It’s perfect for scrambling eggs or lightening up some cream cheese.

Alice Waters and Chez Panisse have been my other guiding lights for almost 40 years. Whenever I walk into my kitchen, I am reminded of their 10th anniversary party in Napa Valley. It was there that the idea of eating locally and seasonally started to make so much sense to me.

In the old days, when the Conran Shop in Fulham Road first opened, I’d buy all my Christmas presents there. It was the best thing ever and so easy to please everyone. One Christmas, about 20 years ago, I saw a stack of wooden bowls, all different woods and mouldings. They probably weren’t meant to be sold as a set, but I grabbed them anyway, as a present for myself.

Late October and November newsletter – for you ….

Two huge pieces of news to kick off with!

Our Thanksgiving Dinner at the Restaurant is being planned as I write, and bookings are
coming in fast. We will be roasting the special organic turkeys from Rhug Estate again this
year, alongside the trimmings – as well as a variety of fish from Cornwall and meats from
Wales and Scotland. Amongst the selection of desserts, there will of course be our famous
Jack Daniel’s ice cream. Reservations are available from 6pm, on Thursday 23rd November.

And talking of ‘famous’, I have invited my mentor and friend, Alice Waters to be with us
on the evening of Friday 24th November (the day after Thanksgiving) for a celebration
dinner following the recent publication of her book Coming to My Senses. Alice will be in
the dining room throughout the evening, and available to sign a book at your table – so
come and meet her! The menu will be Chez Panisse-inspired and the ticket price is £95 per
person, which includes both a glass of Bandol rosé from Domaine Tempier on arrival,
(Alice’s favourite wine) and a donation to her beloved charity the Edible Schoolyard
Foundation. Many tables have been reserved already, but please email or phone if you
would like to be part of this event: restaurant@sallyclarke.com or 020 7221 9225.

Our Thanksgiving List is now available in the Shop or via email. All you need to do is fill
it in and hand it back to us and we will do the rest! Choose from Bronze-legged turkeys
ready to roast (with a helpful Clarke’s recipe attached), roasted onion-herb stuffing, spiced
red cabbage, sweet potato mash, pumpkin-pecan tart, apple and cinnamon pie, cranberry-pear
relish, and much more. shop@sallyclarke.com or telephone 020 7229 2190.

(Our Christmas List will be out next!)

Sunday November 5th will be an important milestone for us. The Shop will be festooned,
beautified and filled to the hilt, in readiness for the festive winter months; and, following
customer demand, we will start our series of Warming Winter Sunday Lunches. The
Sunday roast will be at the heart of the menus, but of course there will be ample choice
for all the family.

(Don’t forget that our Private Room seats up to 16 comfortably if you
want a party!)

Meanwhile, the Production Kitchen, Cake Room and Bakery continue to work tirelessly to
keep up with the demands, not only of the Restaurant and Shop, but also our wholesale
customers. Very soon, the mince pie production will start and the wrapping of the Christmas
puddings will be complete. The ribboning and decorating of the Christmas cakes
will be done over the next week or two, and the delivery of panettone will arrive from Puglia
and the marrons glacé from France. All in readiness for YOU – so let us know what you
need and when!
Sally

Financial Times & The Mayfair Magazine

We are thrilled to be have been included in the Financial Times Weekend Section
– Lunch with the FT – Edward St Aubyn was interviewed at Clarke’s Restaurant by Jonathan Derbyshire.

21/22.10.2017 page 3

 

The Mayfair Magazine, which is popped into some of  the smart West End letterboxes has a wonderful article on Sir Terence Conran, now 86 . According to him, his favourite shop in London is the Sally Clarke Shop – and his new guide book Eat London 3, published by Octopus is out now!

http://edition.pagesuite-professional.co.uk/Launch.aspx?PBID=82d5bdd9-3166-4f8f-b908-7518863c5654

Financial Times &
The Mayfair Magazine

We are thrilled to be have been included in the Financial Times Weekend Section
– Lunch with the FT – Edward St Aubyn was interviewed at Clarke’s Restaurant by Jonathan Derbyshire.

21/22.10.2017 page 3

 

The Mayfair Magazine, which is popped into some of  the smart West End letterboxes has a wonderful article on Sir Terence Conran, now 86 . According to him, his favourite shop in London is the Sally Clarke Shop – and his new guide book Eat London 3, published by Octopus is out now!

http://edition.pagesuite-professional.co.uk/Launch.aspx?PBID=82d5bdd9-3166-4f8f-b908-7518863c5654

September and October 2017 Newsletter

We are back – to the old opening hours, on BOTH sides of Kensington Church Street!! (See below for full details).

The Shop walls and shelves have been given a rub-down and a new coat of paint. The Restaurant floors have been sanded and polished, curtains have been cleaned and new equipment has been installed in the kitchen – so we are READY for you!

The first sign of Autumn has to be the arrival of plums in the markets, and in particular our beloved damsons. We love them in so many things – jam, fools, possets, trifles, floating islands, chutneys, relishes and sauces. Their deep, dark colour and flavour lend themselves beautifully to both sweet and savoury dishes. Have a look at Sally’s books for inspiration and guidance.

In the Notting Hill Farmers’ Market recently we spotted the first apples and conference pears, blackberries, green and purple beans, and of course borlotti and white beans. All, no doubt will be appearing on our shop and restaurant menus over the next few weeks and by October of course, the pumpkin and squash will be in full swing…. Thanksgiving is not far away – so perhaps it is time to book your table for dinner or to order your turkey, trimmings and pecan pie for Thursday 23rd November.

As we move into the (dare I say) festive period, remember that our Private Dining Room is the perfect venue in which to entertain your friends, family or work colleagues. Already this year we have arranged a dinner party which included an opera singer and a piano, an end of term celebration for the leadership team of a local school, a surprise wedding anniversary party and a 30th birthday lunch, so do call us to arrange your menu, wines and the layout of the tables.

Remember that the restaurant is open for Breakfast, Lunch and Dinner, and from November 5th we shall also be open for Sunday lunch, right the way up to Christmas! Menus offer a wide variety of daily-changing dishes as well as Sally’s set lunch and dinner menus (Lunch is priced at £27 for 2 courses and £33 for 3 courses and the 3 course Dinner is £39).

The shop is able to take your order in advance, to avoid disappointment – so simply call and let us know what you would like put on one side – be it croissants for morning breakfast, a takeaway lunch salad or pie, or a bottle of your favourite wine or olive oil. If you have a gift to send, let us know how we can help. We have beautiful black and grey hessian bags or green cooler bags to offer – or a wicker basket decorated with tissue paper and ‘straw’. We are able to pack, handwrite a gift tag and deliver via a courier all within a few hours.

Our wine selection both in the Restaurant and the Shop simply gets better, and following Sally’s visit this summer to Napa Valley, both to Frog’s Leap and Spottswoode, we now have an even more impressive range of USA wines to show you. Italy, France, Spain, Portugal, Central Europe and the Southern Hemisphere are very well represented also of course, in magnums and half bottles too. Look out for our new ‘Bin End List’ as well as a tempting range of wines by the glass.

Meanwhile, our Bakery based in North Kensington goes from strength to strength, producing not only a wide range of fabulous slowly fermented, hand-shaped breads and Vienoisserie, but also sweet and savoury tarts and biscuits, cakes, doughnuts, nougat and chocolate truffles.

Next door to this is our amazing Production Kitchen, which produces, on a daily basis all the takeaway products we see in the shop, including soufflé Suissesse, fishcakes, roasted chicken pie, soups, sauces, grain salads, sandwiches, jams, marmalades and very much more.

PS. We are always on the lookout for great new staff members …………

Restaurant Kitchen and Dining Room, Shop, Production Kitchen and Bakery

If you know of anyone who would love to join one of our brilliant teams please ask them to get in touch, by sending a copy of their CV and a covering letter to: restaurant@sallyclarke.com and it will be forwarded on to the relevant Manager.

May we all wish you all a happy and delicious end of Summer and we very much look forward to seeing a great deal of you in the Autumn!

Sally Clarke Shop, 1 Campden Street, London W8. 0207 229 2190 shop@sallyclarke.com

Opening Hours

Monday – Friday 8-8, Saturday 8-5, Sunday 10-4

Clarke’s Restaurant, 124 Kensington Church Street, London W8. 0207 221 9225 restaurant@sallyclarke.com

Opening Hours – Monday-Saturday

(plus Sunday Lunch from the 5th November to the 17th December)

Breakfast 8-10am (11am Saturday)

Lunch from 12.30

Dinner from 6.30

September 1st 2017

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