The supperclub-turned-restaurant that brings cutting-edge cooking to cool surroundings
The Clove Club burst onto London’s dining scene in 2013 when hugely respected supperclub trio Daniel Willis, Isaac McHale and Johnny Smith took on Shoreditch Town Hall for their brave debut restaurant.
From the outset they had big ambitions for their restaurant and they haven’t fallen short, with it not only having won a Michelin star but gaining a place on the coveted World’s 50 Best Restaurants list.
When it opened The Clove Club became something of a gamechanger for London’s dining scene. Chef-patron McHale’s thoughtful and precise cooking is rooted in his Scottish heritage but takes inspiration from across the world, gaining his restaurant a reputation for serving clever, technical and intricate food that is a joy to eat. It was also one of the first restaurants in the UK to introduce prepayment, practically banishing no-shows overnight.
McHale’s constant curiosity keeps The Clove Club at the top of its game. He recently tried his hand at making pakora, the Indian snack popular with the Punjabi communities in his Glasgow hometown, and each year makes a dessert using Asian fruit loquats, this time for a bitter almond flavour mousse. That said, the restaurant doesn’t post its menus online, so whether you opt for the full tasting, the six-course or the four-course lunch menu, you’ll never quite know what to expect.
With its blue-tiled open kitchen, plain whitewashed walls, wooden floor and bare tables, The Clove Club still feels as modern and on point as it did when it first opened.