Pâté en croute – from George Jephson
£9.00
This pâté en croute is made with classic pork and duck farce, layers of boudin noir, mousse de canard, brined chicken, home-smoked belly, hazel nuts, and prunes.
Making a pâté en croute is a long, technical , often fraught but extremely rewarding process. It takes 4 days to make starting with a deep rich consommé jelly, then preparing pork belly, pork fillet, chicken legs, duck breast, roasted chicken skin, pistachios, and the pastry. A real labour of love.
Serving suggestion is 110g per person which is the exact size we sell … please keep that in mind when putting in your order!
Temporarily unavailable
Sally Clarke's shop
Within a few years of the restaurant opening, Sally was able to acquire the building next door, which allowed not only the expansion of the seating area but also ample space to create a retail outlet for the many baked items that were being prepared for the restaurant menus.
Breads, sweet and savoury tarts, biscuits, cakes, muffins, and chocolate truffles were first on the list and very soon soups, pasta sauces, salads, and braises were added. A little cafe was created at the back and the takeaway coffee with a pastry was born!
Scroll forward to today, the ‘original’ shop is now situated directly across the road from the restaurant on Campden Street, including the corner store space on the corner of Campden and Kensington Church streets … serving delicious coffees and pastries from early morning each day. You will also be familiar with our second shop, which opened in September 2020 (mid-pandemic!), now run by our sister company, Notting Hill Bakery Cafe (since September 2024) on the corner of Portobello Road and Westbourne Grove.
