Delicious British cuisine from a talented kitchen and dining room trio
Why visit: The Clove Club’s interpretation of ‘modern British’ is refreshing and full of surprises, with fresh produce from all over the island reinvented in creations that put forward natural flavours and playfully mingle with tradition.
Who’s in the kitchen: Scottish chef Isaac McHale is at the helm with Daniel Willis and Johnny Smith overseeing the dining room. The three friends used to run an experimental supper club in Shoreditch, East London, before opening The Clove Club in 2013. McHale trained at The Ledbury, Noma and Eleven Madison Park prior to embarking on his own venture.
On the menu: There is a full tasting menu and a shorter version with five courses (also available at lunchtime), as well as wine and ‘ambient tea’ pairings. The signature raw Orkney scallop (from the eponymous archipelago north of Scotland) with Périgord truffle, hazelnut and mandarin is among the most Instagrammed dishes, together with the ‘parten bree’ Scottish spider crab hot pot, inspired by a traditional Scottish soup. As dessert, you may taste burnt clementine granite and buttermilk mousse.
The space: Set within the historic Shoreditch Town Hall, the blue-tiled dining room has a relaxed East London vibe with an open kitchen and laid-back service. However, every guest is well looked after by the expert staff, who don’t miss an opportunity to heighten the dining experience.
If you’re still hungry: In late 2016, McHale and the team opened Luca restaurant in Clerkenwell, a more casual venue where he channels his inner Italian while still focusing on British seasonal ingredients.
Images: Jean Cazals