A Newsletter for a New year, New month, New week…2020

January 29, 2020

It seems that Christmas and Thanksgiving are far behind us now – and the rush to cook, prepare, pack, wrap, and ribbon everything for you is now a distant blur …

We nevertheless welcome all our lovely customers back – on both sides of the street as we have Valentine’s, Mother’s Day, and spring clearly in our sights!

For your special Valentine we can offer mini heart-shaped dark and white chocolate cakes as well as Sally’s favourite dark chocolate slab – studded with pistachio nuts, sour cranberries, and rose petals. The bags of pink and white marshmallows will be on display soon plus heart-shaped jammy dodgers for those of you who have a very sweet tooth! Plus, the best truffles in the world are boxed and ribboned ready for you!  If you would like to plan a special dinner at home  (or breakfast) a deux – we are able to arrange a lovely takeaway – simply call the shop and we will help to create the perfect menu for you.     Alternatively, book a table at the restaurant—there are still some Dinner tables available—or for Saturday 15th if you prefer to celebrate then. Mother’s Day is not far off, this year on March 22nd, so perhaps make a plan to take the whole family out. Our set 2-course Sunday lunch, keenly priced at £33 is becoming a big hit with our regulars, as it includes the delicious Rhug Estate chicken, roasted with a selection of root vegetables and lots of gravy!

Meanwhile, a stone’s throw away in North Kensington, our Production Kitchen chefs have already started on their 2020 Seville Orange Marmalade production – and the corridors smell divine! Soon they will be making the delicious rhubarb and Bramley apple compote/jam which is as perfect on scones for tea as it is on toast for breakfast.

At the same time, our hard-working bakers are producing some very lovely new breads for us. Make sure you try the new Fig and fennel; raisin with rosemary, and potato with onion. They all have the most fabulous texture, chewiness, and taste, partly due to the slow fermentation of our own very special sourdough starter.

They have also tried and tested a beautiful new Danish pastry which includes spring rhubarb and creme patissiere – so, perhaps look out for that when you are picking up your coffee in the morning.

Over the years we have created different colours for our bespoke hessian bags, and it always amazes us how many of the ‘old colours’ we see being carried around the streets. We are so grateful to so many of you who are re-using your bag time and again! In our ongoing efforts to reduce waste, and in particular our use of plastic, we have just taken receipt of a fabulous new extra large bright green hessian bag which has been designed to hold at least 2 large cake boxes, 2 bottles of wine, and more. It will eventually replace the large green carrier bag – so we are hoping that you will bring it back in every time you come to shop!

As we pile into deliveries of new season blood oranges from Sicily, leafy lemons from the Amalfi coast, Seville oranges, Yorkshire ‘Champagne’ rhubarb, and purple sprouting broccoli to create our menus for you both in the restaurant and the shop, we wish you all a very happy, healthy, and delicious New Year.

Sally

PS: The Shop, Kitchen, Dining Room, Bakery, and Office are always on the lookout for like-minded people to join our staff – please send us your CV if you would like to talk to us or find out about a particular role within Clarke’s. We look forward to meeting you soon.

Please note the Restaurant and Shop opening hours

Shop: shop@sallyclarke.com     0207 229 2190

Monday – Saturday 8am – 8pm (- 5pm on Saturday)

Sunday 9am – 4pm

Restaurant: restaurant@sallyclarke.com   0207 221 9225

Monday – Saturday

Breakfast 8 – 10am (-11am on Saturday)

Lunch from 12.30 – 2pm

Dinner from 6.30 -10pm

Sunday lunch – from 12 noon – 3pm

Private dining available ~ please call or email the restaurant with your enquiry. All events are planned on a bespoke basis ~ from 10 to 30 guests.

 

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www.sallyclarke.com