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Excerpt of article by Eve Meehan, March 2026 … ‘In another small dining room, one where the tablecloths have been laid, stained, washed, and relaid for over 40 years, devoted customers ‘cheers’ over another wine-based classic, the Bellini. Sally Clarke, the woman behind the time-honoured Clarke’s Restaurant, had her first Bellini in the swanky dining […]
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Book your Thanksgiving lunch or dinner at the Restaurant Thanksgiving Lunch – 12:30pm to 2:00pmThanksgiving Dinner – from 6pm Thanksgiving at home … Our Thanksgiving take-home menu for 4 is available for one day only, to collect between 10am and 3pm on Thursday, 28 November 2024 (Thanksgiving day). The Thanksgiving Menu Box – ÂŁ160 – […]
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Sally Clarke’s classic chicken pie – A secret shared in time for Thanksgiving This perfectly prepared, shaped, and baked chicken, mushroom, and leek pie is ready for you to slice and serve. If you prefer to serve it hot, simply pre-heat your oven to 180 celsius, place on an ovenproof tray, and heat for 20 mins or until warmed through. […]
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Recipe share for Sally’s perfect soft pistachio meringue with blood oranges and rhubarb. Perfect opportunity to practice for special occasions or any occasion. Ingredients 190g sugar 3 egg whites 2 tsp cornflour 1 tsp champagne wine vinegar ½ tsp vanilla essence 50g shelled unsalted pistachio nuts, roughly chopped 200g forced rhubarb (approximately 3 sticks) 50g […]
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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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For all Restaurant enquiries please email: restaurant@sallyclarke.com, or call
020 7221 9225
For all Shop enquiries please email shop@sallyclarke.com, or call
020 7229 2190
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