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29/05/2026
Last Sunday’s Archive Sale was slightly mad, in the best possible way.
By 10am there was a queue stretching down the front of Shoreditch Town Hall towards Great Eastern Street. Boxes of glassware disappeared almost instantly. People carrying stacks of plates to the till. More than a few magnums wrapped up and taken home too.
It was genuinely lovely seeing how many people wanted to take a small piece of The Clove Club home with them.
So thank you to everyone who came down and queued patiently. Lovely to meet new faces and see some old friends.
We’ll definitely do it again. Maybe Christmas.
It’s also made us realise something: we should probably make The Clove Club At Home a real thing soon.
Glassware. Bespoke crockery. Pantry bits from the kitchen. Elderflower vinegar. Hot sauce made from chillies grown on our farm. Dashi. Truffle purée.
More on that soon.
22/05/2026
On Wednesday 3rd June, Julien Royer of Odette joins Isaac at The Clove Club for one evening only.
One of the most admired restaurants in the world - a three Michelin-starred fixture on The World’s 50 Best and Asia list, known for its modern French cooking.
The menu will bring together dishes from both restaurants alongside new collaborations created specially for the evening. Expect Odette’s signature Kampot Pepper Crusted Pigeon alongside a version of their iconic langoustine with vin jaune and katsuobushi sauce, reworked here with turbot and white asparagus, while The Clove Club will serve Cornish Crab Dumpling Hot & Sour Soup and Crisp Pork Jowl with Blood Sausage, White Kimchi & Japanese Quince.
Julien is currently on tour following the release of his debut book, Odette: Terroir to Table, Heart to Plate, and signed copies will be available on the night.
Tickets are now available via the link in bio.
09/04/2026
Ten Vineyard Lunches.
On Wednesday 13th May, we’re joined by Luca Roagna.
The Roagna family have been making wine in Piedmont for five generations, working some of the most revered sites in Barbaresco and Barolo. Their approach is deeply traditional — old vines, native yeasts and long ageing — producing Nebbiolo of clarity, structure and quiet power.
Luca will present a selection of wines alongside a five-course menu from Isaac and the team.
An intimate dinner, with Luca speaking throughout the evening.
Bookings via the link in our profile.
02/04/2026
Easter Monday Lunch - 6th April.
As always, we’ll be open for lunch on the bank holiday.
We’ll be serving a three-course menu (£95), beginning with canapés, followed by dishes such as the first English asparagus with morels and hen’s egg, or crab dumplings in a hot and sour broth; and slow roast Cornish lamb with mint hot sauce and crisp potatoes, or monkfish with wild garlic and aged tangerine.
Loquat, popcorn and amaranth to finish - with hot cross buns to take away.
10/02/2026
Last night in Dublin, we’re so proud to be retaining our two Michelin stars.
We don’t take this for granted- every day we reaffirm our standards, and keep pushing them higher.
Huge thanks to our brilliant team, our incredible suppliers, and everyone who walks through our doors and supports what we do - we couldn’t do this without you.
On the plate: Warm spring greens with sansho, mint, and a Jersey Royal velouté with Oscietra caviar.
08/01/2025
We’re hiring!
We are looking for Front of House and Back of House staff to join our brand new, soon-to-open sister restaurant in Shoreditch,
This is a brilliant opportunity for chefs and waiters to join the talented opening team, with the kitchen under the direction of and leading the wine list and floor, working closely with
We’re looking for ambitious cooks and waiters with energy and drive who are team players with a desire to learn. Being part of a very small team in a restaurant of 40 pax, you’ll have the opportunity to really make an impact.
If this sounds like the kind of restaurant for you please send an up-to-date CV to [email protected]
📷
04/11/2024
Scottish blue shell lobster, served with our modern sauce Choron.
An update on the classic sauce, with reduced bisque and Indonesian long pepper alongside the tomato in the hollandaise based sauce.
Just a reminder we are now for dinner on Mondays too.
24/10/2024
This week and recently- new things
1. Amazing chillies from
2. Aguachile Sinaloense- our version
3 Grilled but raw lobster for Aguachile
4. Scenes from the pass
5. Tea pairing tonight
6. Jigged squid hopefully on its way to us 🦑
7. Jamaican Ginger cake/delice
8. Jamaican ginger cake like a frangipane, milk ice
9. The best guy
10. Beetroot and crushed autumn fruit rolls
11. doing his thing
12. Sardine pickled tostada- fail
13. Smoked quail egg van d**e
14. Testing a dish for .restaurant Day of the dead- venison with chocolate sauce and Clapshot croquette and pumpkin
Come and join us for lunch or dinner…….
08/10/2024
Veal Sweetbread.
Inspired by the scallops we used to cook on liquorice at The Ledbury, 15 years ago, and by cooking sweetbreads on a bay leaf skewer for Mar Best at The 4 in Hand in Sydney 22 years ago, we decided to do Sweetbreads cooked on a liquorice skewer, with figs, cherry blossom vinegar, and a bay leaf, brown butter emulsion.
The Sweetbreads are roasted and brought to the guest on a little barbecue, with a wisp of smoke filling the air.
05/10/2024
Our Head Somelier, Emer, recently spent 24 hours in Penedès with the Raventós and Can Sumoi family.
Here’s what she says about her trip:
“Meditating in the vines, getting caught in a massive lightning storm on the hills of Can Sumoi, enjoying an incredible evening eating blood sausage and pig’s head all cooked to perfection on the bbq from Francesc, while blind tasting Raventós classics against other iconic European wines straight from Pepe’s cellar - some highlights, to name only a few.”
“Experiencing Pepe and Francesc’s deep rooted connection with the land is something that will stick with me for a long time. Respect on every level, with incredibly expressive and detailed wines to match.”
Thank you for having us,
03/10/2024
From our Summer Menu, still hanging in there as we keep getting beautiful green beans, spinach and broad beans from , .london and
Late Summer Greens.
This dish is all about the interplay between the luscious Jersey Royal potato sauce, the Sansho and the Caviar.
The main focus is broad beans, delicious and mild, then we have summer purslane, runner beans, bobby beans, different spinaches and mustard leaves, mange tout and more, with mint leaves torn throughout at the last moment. A little dust of sancho powder finishes the dish.
Potato and caviar sauce is poured at the table.
13/08/2024
Beremeal, like Buckwheat, has a low gluten content, and it is hard to make noodles with it because they are fragile.
In this dish we imagine a Japanese chef, arriving in remote Birsay in Orkney, where Isaac was born, and finding mills who stone grind there, an ancient landrace version of barley, brought to Orkney by the Vikings in the late 8th century.
We take the beremeal and make a noodle inspired by soba.
Served with a broth made from Shiro miso and White langoustine stock, and the best bit of the langoustine- the claws.
05/08/2024
Feather-cut squid, arroz brut, and mousserons.
Our squid is intricately sliced to mimic honeycomb tripe, blanched, iced, and finely cut to resemble delicate feathers.
It rests atop brown rice infused with coarse duck liver, mousserons, and black pepper paste.
The liver’s earthiness and the mousserons’ fruity juiciness create a perfectly balanced flavor.
A touch of crushed crystal malt grain adds a hint of bitterness, beautifully complementing the squid’s sweetness.
10/07/2024
We Won!
We are super proud of Emer.
Last night picked up our award at the 2024 for
The Clove Club-best wine list- fine dining
Emer has grown our champagne offering, rounded out Australia and added to Bordeaux, while retaining our strength and depth in Burgundy.
The wine list is in a great place right now.
The whole wine team are buzzing and can’t wait to welcome you and guide you to some gems in our wine list!
02/07/2024
Happy Birthday!
Buon Compleanno!
Zoroniak Zuri!
Bonne Anniversaire !
We are wishing a Happy birthday to the gaffer, today on the 2nd of July.
Here he is around the world with friends 🌍
Come and say hello this week, we still have some space for lunch!
19/06/2024
FIVE STARS TIME OUT ⭐️⭐️⭐️⭐️⭐️
Thanks to at for the kind words.
Here every day doing what we love, thanks for the support and recognition of our work.
Address
380 Old Street
London
EC1V 9LT
To get to Old Street in London, you can take the Tube (Northern Line) or Overground and disembark at Old Street Station. If you prefer to drive, there are several parking options available in the area, including metered street parking as well as paid car parks nearby.
Opening Hours
| Monday |
6pm - 11:30pm |
| Tuesday |
12pm - 1:45pm |
|
6pm - 10:30pm |
| Wednesday |
6pm - 10:30pm |
| Thursday |
12pm - 1:45pm |
|
6pm - 10:30pm |
| Friday |
12pm - 1:45pm |
|
6pm - 10:30pm |
| Saturday |
12pm - 1:45pm |
|
6pm - 10:30pm |
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What people say
British restaurants have been gaining popularity in recent years, and The Clove Club is a prime example of why. Led by Chef-Patron Isaac McHale, this British restaurant offers a seasonal tasting menu that features modern and elegant dishes rooted in technique but stripped back to their essential elements.
What sets The Clove Club apart is their emphasis on sourcing the best produce from the British Isles, which is showcased in dishes inspired by Isaac’s culinary memories and travels. To complement their tasting menus, they also offer an extensive wine list that showcases some of the most exciting contemporary winemakers alongside a selection of fine, classical old world wines.
It's no surprise that The Clove Club currently holds two Michelin Stars and has won numerous awards, including being the highest new entry to the prestigious World’s 50 Best Restaurants list in 2016. They were also named No.1 Restaurant in the UK in the Sunday Times Top 100 and won the Service Award at the UK National Restaurant Awards.
The restaurant itself is located in Old Street and set in historic rooms of Grade II-listed building. Despite its accolades, The Clove Club maintains a relaxed atmosphere for fine dining experiences that both excite and surprise the senses. If you're looking for delicious food that will leave a lasting impression, The Clove Club is definitely worth a visit.
