Clarkes Restaurant

Opened in 1983 by passionate chef Sally Clarke, this local legend on Kensington Church Street has become a firm favourite with professional critics and amateur gourmets alike. For 21 years, Sally served a four-course "no choice" set dinner, but now there is a weekly changing menu that showcases her passion for high quality seasonal produce.

Herbs and vegetables come from organic suppliers in South East England; buffalo mozzarella is flown in from Naples twice a week; and shellfish is sent overnight by rail from Scotland.

Popular dishes include loin of Balmoral roe deer with apple and sage sauce; baked fillet of Cornish brill with herbed crumbs and thyme cream; and dark chocolate and chestnut tart. Clarke's is quite simply an unforgettable experience.

Next-door to the restaurant is Clarke's Shop, a provisions shop selling freshly baked goods from the restaurant kitchen, including pastries, breads, tarts, cakes, muffin and biscuits alongside a daily changing selection of fruits and vegetables.