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Sally recently visited Berkeley, in California, and found time to write a mid-autumn newsletter, too. It’s full of vibrant images fitting for Halloween, showcasing beautiful autumnal produce. You can catch the latest in Clarke’s news and, as always, you are invited to visit us in person at the restaurant or shops, or browse online for Halloween and Thanksgiving. Amazing […]
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Not far into Nigel Slater’s introduction in the latest and much anticipated Observer Food Monthly, he says ‘… Our recipes are bathed in something of an autumnal glow too – a collection from Sally Clarke including a herb-freckled minestrone with borlotti beans and rosemary; a cracking venison sausage, and a splendid baked pumpkin recipe with […]
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Sally Clarke’s classic chicken pie – A secret shared in time for Thanksgiving This perfectly prepared, shaped, and baked chicken, mushroom, and leek pie is ready for you to slice and serve. If you prefer to serve it hot, simply pre-heat your oven to 180 celsius, place on an ovenproof tray, and heat for 20 mins or until warmed through. […]
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Autumn has officially ‘fallen’ and Sally has only good news and updates … including the big announcement our famous hand-rolled, hand-dipped dark chocolate truffles are back (better than ever … is that even possible?), and the equally as famous Clarke’s classic chocolate and almond cake is not far away. That’s not all, there is so […]
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Read our summer newsletter with the latest in all things Sally Clarke … you’ll find a big and happy congratulations to Paul for 30 fabulous years of service, summer picnic suggestions, encouragement to shop with us online, and so much more …
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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 6161Â (Westbourne Grove)
For Wholesale Bakery enquiries please email: bakery@sallyclarke.com
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