CONTRIBUTORS
SALLY CLARKE Restaurateur and food writer If you’re not familiar with her name, then perhaps her London restaurant, shop and bakery, Clarke’s, a fixture in Kensington since 1984, hits a taste note. ‘I was cooking at home with my mother from the age of 10 and, by 12, I had a summer job as a caterer,’ Sally says. After training at Le Cordon Bleu in Paris, she spent four years in California, working her way up to the point where she realised, ‘I wanted to set up my own restaurant’. In 1983, she returned to London to do just that. From page 168, she creates delicious dishes for summer that make the most of ‘ingredients at their peak of ripeness’. How are menus created at your restaurant? ‘The ingredients are the inspiration;…