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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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I am delighted to welcome you to our new and greatly improved website! We are thirty-two this year, so I felt it was time for a change. As you will see we have kept some of the old functions and added a few new ones. One day we may even be brave enough to do online […]
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April 3, 2016
250 g dried cannellini or borlotti beans 600 g fresh ham hock 1 medium onion, peeled and quartered, root on 2 sticks celery, washed and sliced A few springs rosemary, thyme, bay and parsley, tied together 2 cloves garlic, gently crushed 1 carrot, peeled and cut lengthwise Salt 2 tbsp olive oil To finish the […]
Open
At the end of the summer, Rachel Cooke interviewed Sally in The Guardian about simple cooking, and Clarke’s being open for thirty years.
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For all Restaurant enquiries please email: restaurant@sallyclarke.com or call 020 7221 9225
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For all Shop enquiries please email: shop@sallyclarke.com or call:
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