Clarke’s Restaurant

Clarke's RestaurantFor over 20 years Sally Clarke’s shop and production kitchen have been proud to use only the highest quality seasonal ingredients, without the use of artificial additives or preservatives, to produce their wide selection of goods. An ever increasing range of dishes to “take away” is now available, ranging from fishcakes to Coq au Vin, braised Angus beef in red wine with field mushrooms, foie gras terrine, smoked fish and leek pie and THE BEST! roasted chicken pie, as well as various salads and roasted vegetables.

Freshly baked breads and breakfast pastries are on display from early each morning, when the little café at the back of the shop is often full of customers enjoying these with cappuccino and teas. Sweet and savoury tarts, a wide variety of cakes and pizza, made with grilled vegetables and herbs, are made throughout the day and arrive from the kitchens below, still warm from the ovens. Also produced are a daily selection of soups and pasta sauces, and relishes to accompany grilled meats, fish or crostini.

Depending on the season, a wide variety of jams, jellies, pickles & chutneys are made, ranging from Seville Orange Marmalade in January and February to rhubarb compote in the spring to summer fruit jams including Nectarine with Raspberry and Apricot made with its kernel. The chefs try very hard to make enough to last the year but many of our customers like to buy in bulk to avoid disappointment so sadly stocks run out too soon!

Every day, to reflect the restaurant menus, a fresh selection of seasonal fruits and vegetables are offered for sale from the shop’s wicker baskets. For example, apples & pears from Kent, organic pumpkins and squash from Oxfordshire, East Anglian asparagus, Jersey Royal potatoes and new season Egyptian pink garlic. Herbs & salad leaves may also be purchased from the kitchen depending upon availability.

From Sally Clarke’s wholesale bakery in North Kensington, daily deliveries arrive of home made granola, muesli, sweet and savoury biscuits, Cheddar cheese straws and of course, the now famous hand rolled bitter chocolate truffles, by the dozen.

To complement Clarke’s own products, over 40 British and Irish cheeses are stocked, ripened to perfection for by Neal’s Yard Dairy whom Sally has known for over 25 years. Select coffees from Monmouth Coffee House, and Illy Caffe, extra virgin olive oils from Italy, France and Spain & dry store goods, many of which are used by the Restaurant are also to be found on the shelves.

Address:
Clarke’s Restaurant
122 Kensington Church Street
London
W8 4BH

Tel: 0207 221 9225

Email:restaurant@sallyclarke.com

Company website

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