Founded by Sally Clarke and established for 25 years as a popular dining spot in Kensington, the Tatler ‘Most Consistently Excellent Restaurant’ award-winning Clarke’s Restaurant is committed to using the best seasonal produce available. With most of the ingredients sourced from specialist suppliers in the South of England, the menus change daily to reflect recipes that are suitable for the season and balanced in texture, flavour and colour. High quality fresh fish and meat are delivered daily by trusted suppliers, whilst a specialist buyer in Covent Garden supplies Clarke’s with fruits and vegetables directly from France, Italy and Spain. With buffalo mozzarella from Naples, olive oils from Tuscany and Sydney, and an extensive wine list covering Europe, Australia and the finest vineyards in California, Clarke’s Restaurant is consistently creating new recipes and innovations for the cosmopolitan dining crowd of Kensington to enjoy.

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