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.

Stay in season with fruit and veg, it’s cheaper and so much better – Sally writes for ES

I wonder why this tweeter needed a courgette so badly in mid-January: “went to 3 shops for a courgette no luck”, he exclaimed. It’s a mystery to me why anyone in Britain would want a courgette (or a strawberry, raspberry or asparagus) in midwinter — why all the fuss when there are so many ingredients actually in season?  Continue reading

Valentine Dinner Menu 2017

This year we will be offering a wonderful array of dishes from which to choose – please see below our menu ideas so far!

Along with our award-wining wine list, magnums of Dom Ruinart rose Champagne will be offered at the table, or our famous blood orange Bellini and glasses of the fabulous Vinferno dessert wine from Bonny Doon vineyard to finish.

Soup of Spring vegetables with chives and seeded breadstick
Blood orange salad with pink radicchio and fresh walnuts
Risotto of purple artichoke, shallots, white wine and aged Parmesan
Souffle Suissesse with black truffles from Norcia
Beetroot and dill-marinated salmon with honey-mustard dressing and red watercress
Fresh tagliolini with Cornish crab and landcress
Dorset lobster salad with lemon mayonnaise, avocado and agretti
Home made foie gras with onion marmalade, grilled baguette and celery
San Daniele ham with Comice pear, sweet-sour shallots and green watercress

We will offer 2 types of fish, delivered that morning from the Cornish and Dorset ports
Corn fed chicken breast filled under the skin with black truffle from Norcia
Lancashire duck roasted with orange, sage and chestnuts
Correze veal loin, boned and roasted with spinach, raisins and pine nuts
For 2 to share:
28 day-aged Angus beef rib with horseradish-chive cream and roasted potatoes

Cheeses with oatmeal biscuits, chutney and celery
Pink grapefruit and Campari sorbet with brown sugar palmier
Quince, apple and prune strudel with cinnamon cream
Spring rhubarb Floating Island
‘Mont Blanc’ – soft meringue with creme fraiche, chestnuts and chocolate sauce
Warm dark chocolate pudding with cranberries and caramelised hazelnuts

Coffee, teas and tisanes with chocolate truffle and cranberry nougat

Many tables have already been booked but there are a few openings still remaining – so please either book on line or call us on 0207 221 9225.

Happy New 2017 and Welcome Back!

The Restaurant, Shop, Production Kitchen and Bakery are now fully open and firing on all cylinders after a brief rest-and-recouperate session for the staff (and owner!) over the Christmas and New Year’s holiday.

Despite the grey, damp and miserable January weather, there are some (very) early indications that Spring is not too far off. Find the beautiful new season Yorkshire rhubarb, Seville and blood oranges, leafy clementines and purple artichokes on our shelves and menus. In the dining rooms, Colin has chosen some beautiful bulbs in pots for our tables, which are just beginning to sprout their little green shoots.

Although the Alba white truffles have now disappeared for another year, we hear that there may be some winter truffles to harvest in Wilshire later this month, so look out for them on the menus soon – on scrambled Rookery Farm organic eggs, tagliatelle or risotto.

In the shop we have only a few mince pies left (of the original 42,000!!), and slices of Christmas Cake, as well as the lovely panforte from Siena, all of which have been discounted for the month of January – so come in and grab yourself a bargain!

The best haggis have been pre-ordered from Charles Macleod of the Outer Hebrides, for those who will be celebrating Burn’s Night on the 25th January. It is so simple to steam or slice and fry gently in butter with a little apple perhaps or ‘bashed neeps’, potatoes or even grilled sausages.  Find them in the shop display fridge or place an order in advance to make sure you find one.

The Restaurant will offer the most delectable of Scottish-inspired desserts that night – cranachan – a lovely combination of whipped cream syllabub with whisky, toasted oatmeal and honey.

Looking forward to February, we suggest that you may like to book a table for a Valentine Dinner at the Restaurant. This year we will be offering a selection of early Spring dishes – from beautiful Clarke’s salads to pasta, risotto, fish and shellfish, corn fed chicken, Lancashire duck, Correze veal and much more.  For old times’ sake, Sally will insist on putting the skewered ducks’ hearts on as well – for those who would enjoy them with their aperitif glass of Champagne or Prosecco !

Tempting desserts such as Floating Island, brioche tarts, chocolate roulade, ice creams and sorbet will also feature on the menu to allow you to finish your special meal ‘on a sweet note”.

Meanwhile at the Production Kitchen, we are busily bottling our new season Seville orange marmalade, rhubarb and apple conserve, and soon will be starting the 3 month maturing process of the 2017 batch of vin d’Orange.

On a “Dry January” note …. Sally’s favourite ‘cocktail of choice’ is Seedlip – made without sugar or sweetner, it uses botanicals such as lemon peel, cardamom and cascarilla tree bark. It is distilled in the same way as gin, but has no alcohol! Perfect with a twist of cucumber or lime, topped up with Fever Tree tonic water. Find this on our shelves too!!

We are pleased to announce that Manuel, who through his hard work and attention to detail over the past few years, has now taken on the role as Shop Manager.  So welcome Manuel and keep up the good work!

January 2017

 

Shop opening times

8am – 8pm Monday – Friday

8am – 5pm Saturday

10am – 4pm Sunday

Restaurant opening times

Monday – Saturday

Breakfast 8 – 10am

Lunch 12.30 – 2pm

Dinner 6.30 – 10pm

December, Christmas and the New Year of 2017 at Clarke’s

Across the road from the famous Churchill Arms, on Kensington Church Street, near Notting Hill you will find slightly more modest decorations than they have installed this year! But we tend to think of it as quality over quantity!

 

Our Shop and Restaurant are both festooned with delightful festive-ness, so do come in and browse, make mental notes for your Christmas shopping or just do it!    Our Christmas List is on hand as an aide memoire – all you need to do is ?ll in the gaps and leave it with us ? we will do the rest!

 

For those of you who wish to give a beautiful Clarke’s hamper as a gift this year, you may choose from either our new very smart hessian bag – black with grey script – or a wicker basket with lid. Both will be ?lled with festive tissue paper and ribbon. You could choose your own array of items in a bespoke way, or ask us to create a selection for you. We are able to arrange delivery and / or postage if you are unable to collect.

 

We have been getting ready for Christmas almost all year! Mincemeat has been marinating, cakes both large and individual, were made in the summer, then soaked in brandy, and have been wrapped in freshly made marzipan (the REAL THING) and ?nally topped with the soft velvety icing. Find them on our shelves in a special new box and wrapping. Our fragrant ?g salami is sitting wrapped and ribboned, and our fabulous new panettone from Puglia are already gaining firm approval from both shop and restaurant customers.

 

At our Bakery in north Kensington, the mince pies, ( STILL made with hand chopped fruits) are being made round the clock ? and we are de?nitely going to beat our 2015 record of 26,000.   We were judged Best Mince Pie last year by the Financial Times so look out for more accolades this year!

The new batch of vin d’orange is now bottled, waxed-topped and labelled – what could be a more perfect tipple for sharing around the Christmas tree with friends and family?  Or our lovely finest Reserve Port, Quinta de la Rosa goes beautifully with a hunk of Montgomery Cheddar and a Clarke’s Mince Pie!

 

In the fridges you will ?nd new temptations to consider for your holiday-time menus – such as Scotch Fillet of Beef Wellington, Braised Lancashire duck with orange and rosemary, Fish Pie (with or without Shell?sh), Risottos and Pâtés, Soups, Grain Salads, Beef meat balls, Roasted Chicken and our most famous Souffle Suissesse – in packs of 2, ready for the oven at home.

Our more-ish savoury tarts are as popular as ever, as are the Roasted Chicken and mushroom pies, so do order one of these, as a perfect supper or quick lunch item over the busy days ahead.

 

We will also be offering Mrs Goodman’s goose and turkey ? all ready for the oven, with cooking instructions attached.  A delicious variety of vegetable accompaniments will be available too, from pommes dauphinoise to roasted root vegetables to potato galettes.  All the trimmings will be there for you to choose from: Bread sauce, red cabbage, cranberry sauce, pear-cranberry relish, our homemade mustards, chutneys, tempting jams from the fruits of the summer and much more.

 

For those who cannot do without chocolate, we have lots on offer! Our own amazing truffles are still rolled and dipped by hand and are wrapped this year with beautiful deep claret ribbon – in small, medium and large boxes. The dark and white chocolate slabs are covered in dried fruits and nuts and broken in shards.

 

Don’t forget to pre-order croissants and pains au chocolat for your breakfasts, and breads, rolls, cheese straws, muf?ns and tea breads made in our bakery ? they have a knack of running out at these busy times!

 

May we all wish you a very happy run-up to this busy time of year – and if you allow us to help you a little along the way, we may even be able to make it a joy!

 

Merry Christmas and a very happy, healthy and delicious 2017 to you all!

Sally

 

 

 

Shop opening hours:

Monday ? Friday?8am ? 8pm???Saturdays?8am ? 5pm???Sundays??10am ? 4pm

 

We shall close for Christmas on Friday 23rd December at 7pm

 

Between Christmas & New Year:

Wednesday 28th to Saturday 31st December inclusive??10am ? 4pm daily

 

We then re-open after New Year on Thursday 5th January 2017 at 10am

 

Restaurant opening hours:?Monday – Saturday??Breakfast, Lunch &?Dinner as normal

Sunday lunch on November 20th and 27th, December 4th and 11th – see above. We shall close for

Christmas after lunch on Friday 23rd December and will re-open on Thursday 5th January 2017

 

www.sallyclarke.com

November and December at Clarke’s

Pumpkin

Having swept away the carved pumpkins and fake cobwebs we have now taken a deep breath to steady ourselves for the up coming weeks ahead …

Thanksgiving has always had a special place at Clarke’s ? not only because we have so many US and Canadian visitors arriving at our doors throughout the year, but also because whilst I was living and working in California, I learned to appreciate and love its all-encompassing, all-embracing nature.

On Thursday 24th November, the restaurant will be serving a three-course menu brimming with festive cheer including Rhug Estate organic turkey roasted with chestnuts, cranberries and pumpkins, and for dessert, what else but the wickedly more-ish brownie with our famous Jack Daniels ice cream, priced at £45 per person. For those who prefer a more varied menu, we will of course also be offering beautiful salads, soufflé Suissesse, risotto, sea food, roasted ?sh, fowl and meats and much more.

We know that many of you miss Clarke’s on a Sunday when we are normally closed – so this year we will be open for four Winter Warming Lunches from noon onwards. Put these dates in your diary and call to reserve or make a booking online. November 20th and 27th and December 4th and 11th.

Across the road, the shop is already festooned with festive-ness! Come in and browse, make mental notes for your festive shopping or just do it! Our Thanksgiving and Christmas lists will be on hand as aides memoire – all you will need to do is ?ll in the gaps and leave it with us ? we will do the rest!

For those of you who wish to give a beautiful Clarke’s hamper as a gift this year, you may choose from either our new very smart hessian bag – black with grey script – or a wicker basket with lid. Both will be ?lled with festive tissue paper and ribbon. You may either choose your own array of items in a bespoke way, or ask us to create a selection for you. We are able to arrange delivery and / or postage if you are unable to collect.

We have been getting ready for Christmas almost all year! Mincemeat has been marinating; cakes, both large and individual, were made in the summer, then soaked in brandy, and have now just been wrapped in freshly made marzipan (the REAL THING) and ?nally the soft velvety icing. Find them on our shelves in a special new box and wrapping. Our fragrant ?g salami is sitting wrapped and ribboned, and the fabulous new panettone from Puglia are winging their way through customs as I write.

At our Bakery in north Kensington, the mince pies are being made round the clock ? and we are de?nitely going to beat our 2015 record of 26,000. We were judged Best Mince Pie last year by the Financial Times so look out for more accolades this year! The new batch of vin d’orange will be bottled, waxed-topped and labelled soon – what could be a more perfect tipple for sharing around the Christmas tree with friends and family?

In the fridges you will ?nd new temptations to consider for your holiday-time menus – such as Scotch Fillet of Beef Wellington, Braised Lancashire duck with orange and rosemary, Fish and Shell?sh pie, Risottos and Pâtés.

We will also be offering Mrs Goodman’s goose and turkey ? all ready for the oven, with cooking instructions attached. A delicious variety of vegetable accompaniments will be available too, from pommes dauphinoise to roasted root vegetables to grain salads galore. All the trimmings will be there for you to choose from: cranberry sauce, pear-cranberry relish, our homemade mustards, chutneys, tempting jams from the fruits of the
summer and much more.

For those who cannot do without chocolate, we have lots on offer! Our own amazing truffles are still rolled and dipped by hand and will be wrapped this year with beautiful deep claret ribbon – in small, medium and large boxes. The dark and white chocolate slabs will be covered in dried fruits and nuts and broken in shards.

Don’t forget to pre-order croissants and pains au chocolat for your breakfasts, and breads, rolls, cheese straws, muf?ns and tea breads made in our bakery ? they have a knack of running out at these busy times!

Wishing you a very happy run-up to this busy time of year – and if you allow us to help you a little along the way, we may even be able to make it a joy!

Sally

 

Shop opening hours:

Monday ? Friday?8am ? 8pm???Saturdays?8am ? 5pm???Sundays??10am ? 4pm

We shall close for Christmas on Friday 23rd December at 7pm

 

Between Christmas & New Year:?

Wednesday 28th to Saturday 31st December inclusive??10am ? 4pm daily

We then re-open after New Year on Thursday 5th January 2017 at 10am

 

Restaurant opening hours:?Monday – Saturday??Breakfast, Lunch &?Dinner as normal

Sunday lunch on November 20th and 27th, December 4th and 11th – see above. We shall close for
Christmas after lunch on Friday 23rd December and will re-open on Thursday 5th January 2017

 

www.sallyclarke.com

 

THANKSGIVING DINNER – Thursday 24th November

This year we shall be offering an
a la carte menu as well as our

Set Thanksgiving Dinner

Buratta with salad of clementine, comice pear and treviso,
castelfranco, chives and pomegranate dressing

Rhug Estate organic turkey filled and roasted with chestnuts and rosemary;
baked celeriac and pumpkin with cavalo nero and cranberry sauce

Jack Daniel’s ice cream with warm chocolate brownie

£45

Coffee tea etc served with Clarke’s ‘Oreo cookie’ and ‘Snicker bar’ £ 5
12.5% optional service charge will be added to the bill

Book online or telephone 0207 221 9225

Winter Warming Sunday Lunches

Due to popular demand, this year we will be open for four Sunday lunches before Christmas

From 12 noon

November 20th and 27th

and December 4th and 11th

Bookings are now being taken.

Please note that our Private Dining Room
is also available from 10 to 20 people.

September, Autumn and Back from Holiday news!

September, Autumn and Back from Holiday news!

 

Welcome back to all our customers who were away over the summer.

Both the restaurant and the shop are now fully open as normal and we are raring to go!

The shop fridges are full of wonderful takeaway ideas, sweet and savoury tarts, cakes, cookies, wines and fresh juices. Our breads and croissant selection arrive from our Bakery in the early hours and are ready on display from 8am each morning (10am on Sundays), so come in and take your pick. Alternatively simply email shop@sallyclarke.com to place your order.

 

Michele and his kitchen team are already producing some beautiful Autumnal dishes in the Restaurant kitchen and is soon to be ordering white truffles from Alba. In the meanwhile he is making good use of the wonderful figs, nectarines and grapes of various types from Italy and from the orchards of England, damsons, cobnuts, apples, pears and sweet corn are being woven into the menus.

 

We are starting to receive many Private Dining Room enquiries for events running up to Christmas. If you have a celebration or party to plan, email us with the details or call us on 02072219225 – we will make the planning of your party seamless and painless!

 

Now that we are nearing our “busy” period we are looking for staff to join our excellent teams, both in the kitchens and the dining room. So if you have experience in this industry or just keen to learn, do send us your CV and we will arrange an interview.

 

Summer Time

As usual, Clarke’s is now closed for the summer and will re-open for dinner on Wednesday 31st August. The shop is operating shorter summer hours, and is open from 8am–5pm Monday to Saturday, and is closed on Sundays and Bank Holiday Monday, except for Sunday 4th September when it will be open from 10am–4pm. Normal shop hours resume on Monday 5th September.

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