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8 expert recommendations
Sally Clarke learned her cooking skills in California and pioneered global and Pacific-Rim cuisine in London in the 1980s.
Now awarded a well-deserved MBE, Sally Clarke remains one of London's favorite chefs. Full review →
There is a simplicity in the decor, upstairs and downstairs---pale walls, fresh flowers and lots of white linen---which is mirrored in the food. Full review →
By any measure, Clarke's is one of the finest restaurants in London. Full review →
By constantly searching for the next big thing, many diners miss out on London's more dependable and worthy restaurants such as Clarke's. Full review →
Clarke’s was the first restaurant in Britain to do the whole ‘farm to fork’ thing, though no one was calling it that when they opened in 1984 Full review →
Just around the corner from Notting Hill Gate, Clarke’s is one of those places you’d like to have in your neighbourhood and be able to afford to eat at every week. Full review →
"Wonderfully selected" "farm-to-table" ingredients are whipped into "complex flavours" at this "relaxed", "reliable" Kensington Modern Brit "star". Full review →