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Salmon with Sliced Fennel, Lemon and Dill

May 3, 2016

450 g fillet of wild or organically-reared salmon 1 medium fennel bulb, washed 1 small bunch radishes 1 small bunch dill, stems removed Juice of 2 lemons 4 tbsp olive oil 1 lemon, cut into 6 wedges Ask your fishmonger to pin-bone the salmon for you if you are unable to do this yourself. This […]

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Have you ever wondered………….. how Colin creates such beautiful flower arrangements at the restaurant?

April 14, 2016

Come to see and hear about the tricks of his trade, over a delicious summer blossom-inspired lunch. DURING THE CHELSEA FLOWER SHOW WEEK COME TO CLARKE’S!! THURSDAY 26TH MAY 2016 You are invited to a talk and demonstration given by Clarke’s Dining Room Manager and ‘Florist Extraordinaire’, Colin Livingston, ably assisted by Sally’s mother Sheila, […]

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April and May 2016 Newsletter with Recipe and Menu suggestions

April 7, 2016

Catch the new season peas, purple artichoke and fava beans from Italy and Spain and partner them with the (admittedly slightly expensive still) fine asparagus stalks from Norfolk. The Egyptian pink garlic has arrived and we are roasting the sweet and tiny cloves un-peeled to serve with grilled veal, lamb and venison dishes. Jersey Royals […]

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Contact Us

For all Restaurant enquiries please email: restaurant@sallyclarke.com or call 020 7221 9225

For all Shop online enquiries please email: shop@sallyclarke.com

For all Shop enquiries please email: shop@sallyclarke.com or call:

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

For Wholesale Bakery enquiries please email: bakery@sallyclarke.com

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