Harden's survey result
Summary
“Never failing to excel, even after years and years…” – Sally Clarke’s Kensington HQ (opened in 1984) is nowadays a “classic”; and even those who say “it’s a bit of a time warp nowadays”, concede that her California-inspired cuisine is nigh-on as “modern and fresh” as ever. “The moment you step in, often to be welcomed by Sally herself, you know you are in for a wonderful evening, with imaginative but unpretentious dishes that are impeccably prepared – with great ingredients that are allowed to stand out – while service is always professional and present-without-hovering”. The atmosphere here has always been slightly divisive: for a few “dull” or “formal”, but to most diners – “with its artwork, soothing colors, and low noise level to allow plenty of engaging conversation” – romantic and “always a delight”.
Summary
“Never failing to excel, even after years and years…” – Sally Clarke’s Kensington HQ (opened in 1984) is nowadays a “classic”; and even those who say “it’s a bit of a time warp nowadays”, concede that her California-inspired cuisine is nigh-on as “modern and fresh” as ever. “The moment you step in, often to be welcomed by Sally herself, you know you are in for a wonderful evening, with imaginative but unpretentious dishes that are impeccably prepared – with great ingredients that are allowed to stand out – while service is always professional and present-without-hovering”. The atmosphere here has always been slightly divisive: for a few “dull” or “formal”, but to most diners – “with its artwork, soothing colors, and low noise level to allow plenty of engaging conversation” – romantic and “always a delight”.
Summary
“There’s no messing around by chefs trying to be clever: just first class ingredients allowed to speak for themselves” alongside a “fabulous wine list” and “so-gracious” service at Sally Clarke’s California-inspired institution – a Kensington stalwart that “isn’t content to rest on its laurels”, and whose “fresh-flavoured dishes” are “some of the best seasonal food in London”. “The main room’s elegant decor makes it feel more like a private dining room than a restaurant and the tables are set far enough apart to allow for quiet conversation” making it a favourite for romance (of the silver-haired variety). “A warm welcome from Sally each and every visit sets the tone for a great evening” (“she must have some clones of herself, as she always seems to be around!”).
Summary
“Although a classic of the neighbourhood, it doesn’t rest on its laurels” and “how standards have stayed so high here over all these years is a testament to the omnipresent and charming Sally Clarke”. “Superb ingredients are cooked with a light touch”, in the Californian style that first inspired her, while “professional-without-hovering” service is “absolutely spot on”. “If you are under thirty, the only downside is that it can be full of ‘old timers’”.
Owner's description
Sally Clarke opened her doors in December 1984 offering daily changing menus, reflecting the best and freshest from the market. Still today, the lunch and dinner a la carte and set menus are constantly evolving throughout the week, with the changing of the seasons' produce.
Open for Breakfast, Lunch and Dinner every day except Sunday, our set menus are priced as follows: Lunch £ 27 For 2 or £ 33 For 3 courses. The 3 course Dinner menu is
£ 39
Set amongst the elegant streets of Kensington and just a stone's throw from the vibrant Notting Hill area, this gem of a restaurant has been attracting both locals and vistors to the city for decades. Tables are set with crisp white cloths, sparkling glassware and fresh flowers are everywhere.
A welcoming smile will greet you and professional yet friendly staff will serve you, and a world class wine list will be offered alongside our tempting menus.
Prices
| Availability | 2 courses | 3 courses |  |
 |
 |
|---|---|---|---|---|---|
| Lunch | £27.00 | £33.00 |  |
|
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| Dinner | £39.00 | |
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Traditional European menu
| Starter | Main | Veggies | Pudding |
|---|---|---|---|
| £17.00 | £30.00 | £4.50 | £8.50 |
| Drinks |
|
|---|---|
| Wine per bottle | £24.00 |
| Filter Coffee | £3.00 |
| Extras |
|
|---|---|
| Service | 12.50% |
Restaurant details
The chef
Sally Clarke, trained to be a chef in London and Paris before travelling to California where she gained further dining room and kitchen experience in Los Angeles. During her time in California she met Alice Waters, founder of the restaurant Chez Panisse in Berkeley, who became her daily inspiration and mentor.
In 1984 Sally opened Clarke's restaurant, and 5 years later her provisions shop next door to sell the baked goods from the restaurant kitchen. Her wholesale Bakery, based in North Kensington was born out of this, and more recently the Clarke's Production Kitchen was created to provide the ever increasing range of takeaway items available in her shop.
Michele Lombardi joined Clarke's in 2015 as Executive Head Chef, leading the team of talented young people. Originally from southern Italy, he trained in Florence before travelling to London to expand his culinary knowledge. Alberico Penati employed him at Harry's Bar in Mayfair, where he steadily rose up the ranks, eventually taking over the role of Head Chef himself. He has lived and worked in London for over 17 years.
124 Kensington Church Street, London, W8 4BH
| Number of Diners: | |
| Required Time: | |
Opening hours
| Monday | 12:30 pm‑2 pm, 6:30 pm‑10 pm |
| Tuesday | 12:30 pm‑2 pm, 6:30 pm‑10 pm |
| Wednesday | 12:30 pm‑2 pm, 6:30 pm‑10 pm |
| Thursday | 12:30 pm‑2 pm, 6:30 pm‑10 pm |
| Friday | 12:30 pm‑2 pm, 6:30 pm‑10 pm |
| Saturday | 12:30 pm‑2 pm, 6:30 pm‑10 pm |
| Sunday | CLOSED |
