‘Beautifully simple recipes from one of Britain’s unsung culinary heroes.’(Nigel Slater Observer Food Monthly) ‘If you only buy one cookbook this year, it should probably be this one’.(Telegraph Magazine) Britain's pioneer of seasonal cooking Sally Clarke is back with a new collection of seasonal recipes to mark the 30th birthday year of her legendary Notting Hill restaurant. Known for pioneering seasonal fine dining in British cuisine, the award winning chef, restaurateur and author has chosen a handful of recipes for each of her favourite 30 ingredients in her stunning new cookery book. 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.
Sally Clarke is one of Britain's most acclaimed chefs and restaurateurs. Trained in Paris and London, she moved to California in 1979, where she worked in the kitchens and dining rooms of Michael's and West Beach Café. It was while in California that she met her mentor Alice Waters, chef and proprietor of Chez Panisse, and that her love of disarmingly simple cooking based on the freshest local ingredients was born.
She returned to London in 1983 and a year later in December 1984 Clarke's, the now legendary restaurant on Kensington Church Street in Notting Hill Gate, opened its doors. With its no-choice menu of superb seasonal dishes the restaurant was an instant success. In its first year it was awarded the Good Food Guide's Restaurant of the Year and attracted a strong following of discerning customers, including Elizabeth David, who championed Sally Clarke as a pioneer.
In 1989, building on the success of the restaurant, Sally Clarke Shop opened to equal acclaim. Like the restaurant, the shop followed the principle of quality, stocking goods made with only the freshest and best ingredients. The extraordinary demand for its bread and patisserie led to the opening a year later of Clarke's Bread, a wholesale bakery. Today the shop is a much-loved institution in Notting Hill and the bakery a thriving business that supplies restaurants and hotels throughout London.
In 1999, on the fifteenth anniversary of the restaurant, Sally Clarke wrote Sally Clarke's Book: Recipes from a Restaurant, Shop & Bakery. The book's simple recipes distilled the ethos of Clarke's cooking into easy-to-make dishes for the domestic cook. It won the Glenfiddich Award for the best food book and was shortlisted for the Guild of Food Writers Award.
2013 saw the expansion of Clarke's. The shop moved to new premises, just across the road, where its ever-loyal clientele line the street. And the restaurant doubled its size, adding a beautiful small garden room off the main dining room, a private dining room, and increasing the size of the kitchen.
Sally Clarke still oversees the kitchen, as she has done since the restaurant opened. And while Clarke's now offers an Ã la carte menu, it continues to win awards and accolades, as do the shop and bakery.
2014-15 is the thirtieth anniversary year of the opening of the restaurant. The year began with a series of fundraising lunches and dinners, hosted by Sally Clarke and Alice Waters, in aid of the Edible Schoolyard Project. In September 2015 Sally Clarke 30 Ingredients will be published by Frances Lincoln.
Restaurant of the Year – Decanter Magazine
Restaurateur of the Year – Hotel & Caterer
MBE - 2009
Sally Clarke is a legend and has changed the way we think about food with her restaurant, bakery and shop (my partner Rose used to stop there on her way home from the River CafÃ©). In this book she tells us her secrets and shares her knowledge, she inspires and she informs. 30 Ingredients is beautifully designed, generous, interesting and warm – all you would expect from a legend.
‘If you only buy one cookbook this year, it should probably be this one’.
I love Sally’s unerring, instinctual ability to make each ingredient shine– she is a purist, and has a very unique aesthetic. This book is a beautifulmeditation on these thirty fruits and vegetables, showing Sally’s deepunderstanding of seasonality, ripeness, and the farmers who take care ofthe land. This understanding and respect for the ingredients comes forthin the stunning photography on every page.
Sally Clarke has always adored and revered her best beloved ingredientsand, here, she compels them to sing out loud.
Sally Clarke is a legend and has changed the way we think about foodwith her restaurant, bakery and shop (my partner Rose used to stopthere on her way home from the River Café). In this book she tells us hersecrets and shares her knowledge, she inspires and she informs.30 Ingredients is beautifully designed, generous, interesting andwarm – all you would expect from a legend.
“Her [Sally Clarke’s] calm discretion and disarmingly simple cooking have paid dividends; Clarke’s, which also boasts a deli and an acclaimed bakery, is now in its 30th year. To celebrate, she has published a handful of recipes for each of her favourite 30 ingredients – including apricots, quinces, beets, cherries – in a new book that dances through the seasons”
‘Beautifully simple recipes from one of Britain’s unsung culinary heroes.’
“30 Ingredients…a collection of beautiful still lifes shot alongside mouthwatering images of Clarke’s recipes…There is no fuss or bother, which suits Clarke exactly. She doesn’t believe in complicated cooking…It’s this honest approach that has served her and her diners so well for three decades.”
I love Sally’s unerring, instinctual ability to make each ingredient shine – she is a purist, and has a very unique aesthetic. This book is a beautiful meditation on these thirty fruits and vegetables, showing Sally’s deep understanding of seasonality, ripeness, and the farmers who take care of the land. This understanding and respect for the ingredients comes forth in the stunning photography on every page.