about us
Before opening The Clerkenwell Kitchen Emma worked for Hugh Fearnley-Whittingstall at River Cottage in Dorset and Laura was head chef at La Fromagerie in Marylebone. Both are passionate about sourcing the best ingredients and building relationships with local producers.
The principles of good home cooking are clearly reflected at The Clerkenwell Kitchen, where you will find simple and well prepared food, with jams, chutneys, pastries and breads and fresh lemonade all made on the premises. Book your table for lunch or supper on Thursdays or come in for breakfast, coffee and a read of the papers, prop up the bar, or lounge on the garden terrace with a glass of wine.
suppliers
We work closely with our producers who deliver directly to the café;
Suppliers are chosen because they offer the best quality and flavour as well as sharing our commitment to traditional farming methods and fair trade.
Suppliers List
Keith and Elizabeth at Chiltern Farm for lamb, pork and game
Rookery Farm at Bognor Regis for eggs
Chris Hazleden for potatoes, onions and shallots
Bill Bean for seasonal English veg
Maldon oysters for shellfish,smoked fish and wet fish
John Farrow for shellfish and wet fish
Chegworth valley for soft fruits,apples, pears and juices
Chris Herald at Wild Forest Foods for seasonal salad leaves and vegetables
Chadwick’s for Norfolk chickens and Orkney beef
Neals yard dairy
La Fromagerie
Seven Seeded Bakery
Exeter Street Bakery
Celtic Bakers
Infinity Foods Cooperative
Union Roasters for hand roasted coffee beans
Chapel Down Winery for England’s finest wines and fizz
Meantime Brewery for London brewed traditional beers and ales
the company
The Clerkenwell Kitchen is dedicated to creating an ethical and accountable company. We are committed to fair and sustainable trade, real value for money and transparency.
We recycle and try to reduce waste generated by our business. We use biodegradable packaging and recycle all our waste glass, paper, cardboard, cans and plastic bottles.
