Summary: The space feels intimate, with an open kitchen and a course tasting highlighting seasonal bites.
The Clove Club stands as a landmark for a generation of diners, presenting a bold yet unpretentious menu inside the historic hall where the open kitchen doubles as a stage. The eight course sequence weds forgotten British ingredients such as Orkney scallops and Herdwick lamb with global techniques, producing precise plates that stay welcoming. Snippets of snacks precede the main tasting, and the entire experience is framed by the room’s character and a sense of ritual that lingers after the last bite.