FOOD & DRINK • PARTNERSHIP
THE RESTAURANT
Q Clarke's will always be associated with Lucian Freud. What are your memories of him? A Mr Freud lived close by and would come to us for breakfast and lunch – he was often seen in our shop, his favourite treat being a huge pain au raisin or our home-made nougat which he managed to consume all by himself in one day - he certainly had a sweet tooth. He worked tirelessly and would often take family or friends, or the person who was sitting for him out for a meal during breaks. We would do our best to keep his visits as private as possible – he preferred not to be noticed, keeping himself to himself while being able to observe others around him. Q Do you have a signature dish? A I have been asked this question so
many times over the years and my answer is always the same. Depending on the weather, the occasion or the time of year, it has to be appropriate. So, in September perhaps a late summer salad of gloriously ripe tomatoes with ripped purple and green basil leaves, perhaps sliced red onion, Nicoise olives, lashings of olive oil, sea salt and freshly cracked pepper. We use burrata a lot and this creamy, rich mozzarella is a perfect accompaniment. Dessert, for me, has again to be something smacking of the season. Perhaps a Clarke’s trifle made with luscious creme Anglaise with Genoese sponge cake and layers of late summer fruits, even a little damson sauce. Topped with a sprinkling of pistachio nuts, this is my dream dessert – it is hardly ever off the menu.
Q What's next for you and your business? A We have created a new online delivery
service, providing Clarke’s treats to central London postcodes, using pedal bikes and recyclable boxes. Rather stuck in my laptop is my third book. It was on the back burner for the past year but we are confident that
it will be on the shelves soon. And last month we signed on our second shop. We had been searching for a perfect site for many years – and although signing in the midst of a pandemic was perhaps not the most sensible thing to do, we fell head-overheels for this sunny corner of Westbourne Grove and Portobello Road. We are so excited to be in the same neck of the woods as not only the Notting Hill Fish Shop, but also our friend Sir Paul Smith, the lovely team at Core restaurant, Bill and Natalie Granger’s wonderful eatery - and Gold just up the street from us. From here we will be able to offer breads, cakes and pastries, amazing take away meals, salads, soups and sandwiches and much more. There will even be space to perch while sipping an espresso with a croissant - and perhaps a mug of soup and a toasted cheese sandwich. SOUFFLE SUISSESSE
Open Roasted Chicken Sandwich with basil INGREDIENTS • Approximately 100-150g cooked chicken - the best bits are those taken from the carcass after a lovely roast • 3 leaves basil - sliced finely Maldon sea salt and freshly ground pepper • 1 large ripe heritage tomato - any colour - or a handful of datterini tomatoes, cut in half • 1 large slice Clarke’s sourdough / Pugliese slow-fermented loaf • 1 small clove garlic, peeled • 1 large tablespoon lemon mayonnaise (homemade or Hellman’s is also good) • A few small salad leaves of your choice, washed and carefully spun dry • Wedge of lemon and good olive oil
METHOD
C L A R K E ' S R E STAU R A N T 124 Kensington Church Street, W8; 020 7221 9225
SA L LY C L A R K E S H O P S 121 Kensington Church Street, W8 283 Westbourne Grove, W11 sallyclarke.com • @sallyclarkeltd
1 First prepare the topping by shredding the chicken, and mixing in a small bowl with the basil, a little salt and pepper. 2 Cut the tomato into wedges or slice evenly. 3 Toast or grill the bread on both sides, then immediately rub both sides with the garlic clove, which will ‘melt’ into the rough surface of the toasted bread. 4 Place on the serving dish and spread generously with the mayonnaise. Scatter with a handful of salad leaves, then tuck the tomato in and around. 5 Next add the chicken pieces, tucking them attractively into the salad. Gently squeeze the lemon wedge over and a little drizzle of olive oil. 6 Serve immediately.
This sandwich may easily be made without the chicken if preferred. Use flakey smoked salmon or mackerel perhaps, or for a meat/fish-free option, replace with slices of cucumber, radishes, pitted black olives and a ripped ball of buffalo mozzarella.
A B S O L U T E LY. L O N D O N
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