Late October and November newsletter – for you ….
November 8, 2017
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