Your Cart

Your cart is empty


Your Account

« News

March and April 2018

March 13, 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 or , 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!

« News

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

Contact Us

For all Restaurant enquiries please email: or call 020 7221 9225

For all Shop online enquiries please email:

For all Shop enquiries please email: or call:

020 7229 2190 (Campden)
020 4511 6161 (Westbourne Grove)

For Wholesale Bakery enquiries please email:

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