The Clove Club

The Clove Club

We serve modern British cooking – thoughtful, precise and elegant food in a relaxed and informal setting.

The Clove Club

At The Clove Club we serve a tasting menu that highlights the best produce we can source from across the British Isles, with ideas and inspirations from around the world.

Our wine list showcases regions from the old and new world, encompassing traditional and modern styles of wine making, with a focus on artisanal growers.

In addition we also offer a number of pairings – classic and prestige wine pairings, as well as a soft pairing and an ambient tea pairing.

Tasting Menu £110 per person 5 Course Menu £75 per person Wine Pairing £80 Prestige Pairing £110 Soft Pairing £50 Ambient Tea Pairing £50

http://thecloveclub.com

Reviews and related sites

Clove Club restaurant review 2013 June London | British Cuisine ...

Review analysis
location   food   ambience   staff   drinks   desserts  

This was very enjoyable, and is good to see a chef making the effort to make charcuterie rather than just buying products in.

The asparagus was carefully prepared and the haggis had good flavour, hinting at the Glaswegian roots of the chef.

The chicken itself had good flavour, and the batter was light, the salt level just right (15/20).

The chicken had quite good flavour, which is not something that can be said of many chickens served in London.

The strawberries had quite good flavour and the contrasting textures of the crumble and mousse worked well with the fruit (14/20).

Review: The Clove Club, Shoreditch Town Hall, 380 Old Street ...

Review analysis
staff   food   menu   drinks  

So much has been written about the "hipster" provenance of both the staff and clientele of The Clove Club that it's no surprise to me, on arrival at the time of my reservation, to find the door firmly closed.

The Clove Club, inside the repurposed Shoreditch Town Hall, is spartan – dark wood and pale walls, high ceilings and an open kitchen of severe beauty, with tiles in my very favourite colour: cerulean.

A stellar start is a trio of little sharing plates: radishes with sesame and a mayo spiked with gochuchang (a Korean spicy soybean thing – the menu could use some footnotes); crisp little cheesy pastry squares topped with more curd; and a basket packed with pine fronds and a pine cone – and within, two chunks of buttermilk-fried chicken with pine salt.

Not sure I'd serve two veg so similar on a five-course tasting menu; I'm all for making veggies the star, but it's the expertly cooked mussels, with a faint hint of smoke, and a verdant spinach puddle that are the delightful bits.

SCORES: 1-3 STAY AT HOME AND COOK, 4 NEEDS HELP, 5 DOES THE JOB, 6 FLASHES OF PROMISE, 7 GOOD, 8 CAN'T WAIT TO GO BACK, 9-10 AS GOOD AS IT GETS The Clove Club Shoreditch Town Hall, 380 Old Street, London EC1, tel: 020 7729 6496 Lunch and dinner daily.

Everything you you need to know about The Clove Club, Britain's ...

While Eleven Madison Park in New York topped the list to be named the best restaurant in the world at the 15th annual World's 50 Best Restaurants awards, Britain also made its mark on the line-up.

Three London restaurants made the top 50: Dinner by Heston (36), The Ledbury (27), and The Clove Club, which maintained its 2016 position of 26th, making Isaac McHale's Shoreditch spot Britain's top-ranked restaurant.

Here is everything you need to know about The Clove Club and the chef behind it...

The Clove Club, London EC1, restaurant review - Telegraph

Review analysis
food   menu   drinks  

Shoreditch Town Hall hasn't been a civic space for years, mind, and when I was a teen housed an incredibly grimy club night called Whirligig that I used to go to with my sister.

The mussels were great when you cornered one alone, but against the leek you couldn't taste the seafood at all, which is something, considering it had been smoked.

Rib of beef with ransoms (wild garlic) and potato was all very bold and simple.

The beef was pink, with a clear and sturdy flavour, the garlic leaves were enjoyable, the potato was rather more complicated than you'd get in a pub, but one wondered if the complication was warranted.

This bright-yellow bistro deals, successfully, in Asian feasts as well as Irish classics; you're as likely to find a beef and Guinness pie on the menu (£8.50) as you are a salad of tea-smoked duck with a lemon-grass and ginger dressing (£7.50) The Anand family has been running brilliant Indian restaurants for almost 40 years.

Restaurant: the Clove Club, London EC1 | Life and style | The ...

Review analysis
menu   food   staff  

After all, this is a restaurant from a trio of chaps (chef Isaac McHale and his front-of-house cohorts Daniel Willis and Johnny Smith) who have for years been running ecstatically received foodie events in parks, or abandoned Canary Wharf office blocks, or upstairs rooms of historical pubs.

Silenced by the gorgeousness of a dish that's a McHale signature, buttermilk fried chicken: nuggets fit for a deity on a nest of pine twigs, the outsides crisp, the insides supple, with a fleeting fragrance from pine salt – not in an Airwick way, more a whiff of astringent woodiness.

From here, apron-clad staff – chefs and servers – dive about ferrying dishes: baskets of McHale's nutty, intense sourdough, or cocktails laced with homemade cordials and aromatics.

I haven't room to drone on about the elderflower-vinegared mackerel or the anchovied lamb, not even the little smoked neck collops that are almost the star of the meal.

There will always be reactionary types who'll hate the Clove Club, its tablecloth-free lack of schmooze, the "tyranny" of the no-choice menu.

Clove Club | Restaurants in Shoreditch, London

Review analysis
menu   food  

In hippest Shoreditch, a no-choice, daily-changing menu of nine cutting-edge-modern dishes that look absolutely ravishing.

It can sometimes be hard to know if a restaurant is trying to make food that you will savour and enjoy, or is simply creating dishes to feed the Instagram craze.

It describes a succession of small plates: dishes which are seasonal, that champion British produce, yet are oddly esoteric.

Nine courses are a lot to get through, but the desserts might include another highlight: blood orange segments dried like prunes, then studded into a sheep’s milk mousse.

Blood orange reappears in the same dish as a ‘fruit leather’ garnish, amid slivers of ewe’s milk cheese.

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