Agent
Associate Agent
Biography
Sally Clarke studied cookery at the Cordon Bleu School in Paris, where daily experience of the city’s vegetable markets, cafes and restaurants fired her interest in the world of food and wine. California, where she lived and worked for the next four years, was her next source of inspiration. Sally Clarke’s restaurant opened in Kensington Church Street in 1984 and her shop opened next door in 1998, with a bakery opening in North Kensington the following year. SALLY CLARKE’S BOOK has recently been re-issued by Grub Street. It comprises recipes from her restaurant, shop and bakery.
Publications
Publications
Clarke’s is the legendary Notting Hill restaurant that pioneered seasonal fine dining in British cuisine. To mark the restaurant’s 30th birthday year, Sally Clarke, the award winning chef, restaurateur and author has chosen a handful of recipes for each of her favourite 30 ingredients, ordered as they come into season. The simple idea of cooking with the freshest and best market produce, Sally Clarke’s vision for thirty years, is at the heart of her new book of ninety-five recipes.
Spring: Potato, Pea, Broad Bean, Fennel, Asparagus
Summer: Rocket (Arugula), Strawberry, Apricot, Basil, Cherry, Fig, Landcress,
Raspberry, Beetroot, Tomato, Peach
Autumn: Leek, Sweetcorn, Aubergine (Eggplant), Cobnut, Quince, Pine Nut,
Squash and Pumpkin, Olive, Cep
Winter: Clementine, Blood Orange, Chicory, Sage, Lemon and Lime
Sally Clarke’s cooking is of the utmost simplicity; everything depends on the absolute freshness and quality of the ingredients. It is firmly rooted in Mediterranean and California traditions, using the day’s best produce in a light, contemporary style that has gained accolades, awards and rave reviews since her now world-famous restaurant, Clarke’s, opened its doors in the mid 1980s in London. But at long last the rest of us have caught up with her and her philosophy. Never before has this book been so meaningful or useful. Any cook will learn a great deal and for those now following the contemporary food culture which preaches seasonality and terroir, it is a ‘must-have’ cookbook which won the coveted Glenfiddich Award when it was first published. This collection of her creations, arranged by season offers heaps of excellent modern recipes, and an introduction to how you, the home cook, can produce her signature dishes.
