Clarke's

Now in it's 29th year, Clarke's restaurant is still committed to using the best seasonal products available - many of which are sourced from specialist suppliers in the south of England. The menus change twice daily and reflect the ingredients that are suitable to and available in the season. Sally writes the menus on a daily basis ensuring that the textures, flavours and colours are assembled in a balanced way. The lunch menu offers a small selection of dishes from which to choose with items suitable for vegetarians, fish and meat eaters alike. The dinner menu offers a variety of a la carte dishes from which to choose. Fish from the Channel west coast and meats from Wales, Berkshire and Scotland arrive daily from trusted suppliers, along with fruits, vegetables, salad and herbs from a specialist buyer in Covent Garden, who chooses products on our behalf from France, Italy and Spain. Hand shaped buffalo mozzarella arrives from Naples twice a week and most of the British and Irish cheeses for the restaurant and shop are chosen and ripened for us by Neal's Yard Dairy. Olive oils from Umbria, Tuscany, Provence and Spain all feature on the menus and being one of Sally's favourite ingredients, there is never a menu without one of them, either drizzled over a rustic soup or on grilled sour dough toasts or simply used as part of a dressing for salads of leaves, fruits and nuts. The extensive wine list includes wines from France, Italy, Spain and Australia. There are also some bottles from some of Sally's favourite vineyards in California, including a fine selection from Ridge Vineyards which have been especially chosen by Paul Draper himself.