The Clove Club

The Clove Club Relaxed fine dining restaurant from Chef Isaac McHale set in the historic rooms of the Grade II-list The Clove Club currently holds two Michelin Stars.

Led by Chef-Patron Isaac McHale, we serve a seasonal tasting menu featuring modern, elegant dishes rooted in technique but stripped back to their essential elements. We place a great emphasis on sourcing the best produce the British Isles has to offer, showcased in dishes inspired by Isaac’s culinary memories and travels. To accompany our tasting menus, we offer an extensive wine list that showcases some of the most exciting contemporary winemakers alongside a selection of fine, classical old world wines. It has won a raft of awards, including the highest new entry to the prestigious World’s 50 Best Restaurants list in 2016, where it has been the highest-placed UK restaurant to this day; No.1 Restaurant in the UK in the Sunday Times Top 100; winner of the Service Award and fifth place in the UK National Restaurant Awards; BMW SquareMeal London Restaurant of the Year; and London Restaurant Festival AMEX restaurant of the year. Our aim is to create dining experiences that both excite and surprise the senses, serving delicious food that lives long in our guests' memories. We look forward to welcoming you to The Clove Club.

A glass of Pierre Peters, on us.

For Friday and Saturday evenings throughout August, we’ve drawn down Pierre Peters Gra...
10/08/2026

A glass of Pierre Peters, on us.

For Friday and Saturday evenings throughout August, we’ve drawn down Pierre Peters Grande Réserve Champagne from our bond, and we’ll be pouring a complimentary glass for everyone dining with us.

The summer menu currently includes grilled Scottish lobster with gooseberry aguachile, green chilli and lime; line-caught British bluefin tuna with peppers and pine nuts; aged beef poached in smoked eel dashi; and organic strawberries with sake lees and Royal icing-glazed puff pastry.

We also have some extra room in the dining room this August, with reservations available across the month.

And our tasting menu remains at its pre-pandemic price of £185 on Tuesday and Wednesday evenings, and at lunch Wednesday to Friday.

Reservations via the link in bio.

TESTING, TESTING...
Summer Shabu-Shabu of Aged Longhorn Beef
“Shabu-shabu” is the sound Japanese people say the beef mak...
18/07/2026

TESTING, TESTING...

Summer Shabu-Shabu of Aged Longhorn Beef

“Shabu-shabu” is the sound Japanese people say the beef makes as it’s swished through hot stock.

In our version, Isaac McHale wanted to make a light summer beef dish, where the flavour of the beef shines through without the need for searing and the Maillard reaction.

Two slices of aged Longhorn sirloin are gently poached in a vegetable nage, seasoned with horseradish oil, salt and pepper, then folded into bundles over crushed swede with a mustard made from spruce shoots.

At the table, we pour over a smoked eel dashi finished with a little more horseradish oil.

Inspired by Tewkesbury mustard - made since medieval times in Tewkesbury in Gloucestershire and even referenced by Shakespeare, a mix of horseradish and English mustard, with spruce shoots which give pine and limonene scents, much like Japanese sansho buds which are often served with shabu-shabu in Japan.

Happy Birthday RHYS!Rhys Lebreux joined us in December 2018.Fresh off the boat from Sydney, coming from a little restaur...
16/07/2026

Happy Birthday RHYS!

Rhys Lebreux joined us in December 2018.

Fresh off the boat from Sydney, coming from a little restaurant called .

He was a talented cook, usually the sharpest knives in the kitchen, and spent time taking on what we do here, learning our ways and why’s, and growing as a cook.

He was promoted to Sous chef, and now Head Chef for the past 12 months. It has been a pleasure to see him grow from a great cook into a great leader and manager. He commands respect without shouting or harassing team members and brings people along with him.

Anyway- this is about his birthday! Have a great day Rhys, and give him a follow to see his adventures and new things in the kitchen. Rhys Lebreux

At DiverXO

Kadeau

Sake tasting in Japan

Bruno Verjus Officiel

Captain Rhys

Riccardo Camanini • Lido84

Skiing in Savoie

Restaurant Mirazur

Drinking barolo with EL in Alba

The response to YOUNG BLOODS has been incredible.We’ve had applications from chefs, servers, bartenders, sommeliers, por...
16/07/2026

The response to YOUNG BLOODS has been incredible.

We’ve had applications from chefs, servers, bartenders, sommeliers, porters and hosts from restaurants all over the UK. Reading everyone’s stories has been genuinely moving.

We’re now going through the applications and will be inviting our first three guests to join us at The Clove Club over the coming weeks.

One thing we didn’t expect was the number of restaurants who’ve got in touch saying they’d love to do something similar. Which kind of feels like the best possible outcome.

YOUNG BLOODS was never just about us. It was about finding a way to give something back to the next generation of hospitality.

So if you’re a restaurant and you’d be interested in getting involved, we’d love to hear from you.

Hopefully this is just the beginning.

A few of you have been asking whether what some have dubbed our “pandemic menu” is still running.The answer is yes. We j...
11/07/2026

A few of you have been asking whether what some have dubbed our “pandemic menu” is still running.

The answer is yes. We just call it our Tuesday & Wednesday tasting menu.

Throughout the summer, our full tasting menu is available for £185 every Tuesday and Wednesday.

Reservations via the link in bio.

Pictured here: our annual summer greens dish. which changes slightly depending on what’s at its best. Currently on our menu, and incudes broad beans, runner beans, borlotti beans, mange tout, spinach and mustard leaves, served with a Jersey Royal potato and caviar sauce, finished with mint and sansho, poured at the table.

Happy birthday Isaac! Isaac McHale A few memories from the archive.
02/07/2026

Happy birthday Isaac! Isaac McHale

A few memories from the archive.

Under 23? Work in hospitality? We’d like to invite you to dinner.
Introducing YOUNG BLOODS.

Once a month, we’ll invite ...
01/07/2026

Under 23? Work in hospitality? We’d like to invite you to dinner.

Introducing YOUNG BLOODS.

Once a month, we’ll invite one hospitality professional and three friends or colleagues from the industry - all aged 23 or under - to join us for our full tasting menu and drinks pairing, completely free of charge.

Working in hospitality means spending your career looking after other people. YOUNG BLOODS is our chance to look after you.

We want to open the doors to The Clove Club, share what we do, and give young people in our industry the opportunity to experience two Michelin-starred hospitality from the other side of the table.

No bill. No catch.

Applications are now open via the link in our bio.

A few behind-the-scenes moments from last week’s dinner with Julien Royer of Odette.
Julien and Isaac first cooked toget...
08/06/2026

A few behind-the-scenes moments from last week’s dinner with Julien Royer of Odette.

Julien and Isaac first cooked together many years ago. Last week they were back in the kitchen together for one evening only - sharing ideas, finishing dishes and welcoming guests for a special night at The Clove Club.

Last Sunday’s Archive Sale was slightly mad, in the best possible way.
By 10am there was a queue stretching down the fro...
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.

On Wednesday 3rd June, Julien Royer of Odette joins Isaac at The Clove Club for one evening only.
One of the most admire...
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.

Address

380 Old Street
London
EC1V9LT

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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