Tickets for June at the Clock Barn are now on sale. Saturday 27th sold out fast. Still some spots on Friday 26th. Come get em.
Taramasalata on toast, chilli seaweed
AJO BLANCO
Charentais melon, olive oil, smoked almonds
CONFIT TROUT
Cucumber, horseradish, preserved lemon
PORK SHOULDER
Roast new potatoes, braised leeks, wild garlic aioli, pickled wild garlic capers, sherry gravy
BASQUE CHEESECAKE
PX and coffee caramel
Salted chocolate fudge
@the__clock__barn
Tickets are now on ruddy sale for March at the Clock Barn. Pure cuisine. North Yorkshire. Some real big hitters on the menu. Swipe right. Or left. I never know.
Surely the best present you can give this Christmas?
Link in bio for tickets.
You can now book for December at the Clock Barn, people. Two steaming hot nights of good food and drink await.
Start with a kir royale made with my homemade crème de mûre. Then dive into chicken liver parfait stuffed choux buns, a pumpkin soup with bells on, cured halibut, multi-faceted roe deer, and hazelnut cake with caramelised apples, calvados cream and miso caramel. Always fudge to finish.
Friday 12th and Saturday 13th December. See you there.
Booking link in bio 🙏
We’re very excited to announce a new phase in the evolution of The Clock Barn.
Beginning in September, we will be operating on a seasonal basis over three days, somewhere in the vicinity of the solstice or equinox.
Our next lunches and dinners will take place from 11th - 13th September. Tickets are available via the link in our bio.
We’ll also be more readily available for private hire for any and all special occasions. Send us a DM for more information.
Can’t wait.
Tickets for the Clock Barn on 16th May are now available for general purchase. The menu looks a little like:
~ rosemary focaccia, cod’s roe toast & pickles
~ spanish almond soup, grapes, jamon & olive oil
~ home-smoked mackerel, fermented rhubarb, watercress & horseradish
~ herb-fed chicken, riesling butter sauce, asparagus & new potatoes
~ burnt basque cheesecake
~ fudge, as ever
You can purchase tickets via the link in our bio. See you soon!
Good morning! Tickets are now on sale for our April supper club on Friday 25th. Reserve your slot via the link in our bio.
Soda Bread & Butter • Garden Pickles • Cod’s Roe Toasts
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Watercress & Nettle Soup, Goat Curd & Rye Bread
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Spice-Cured Salmon, Radish & Horseradish
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Braised Lamb Shoulder, Freekeh, Leek Soubise, Beetroot & Wild Garlic
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Chocolate Cake & Crème Fraîche Sorbet
Whoops forgot to mention - tickets for next Friday (28th) are on sale now and there are a few spots remaining. Come eat food and whatnot. Tickets via link in bio 🙏
Tickets for dinner on February 28th and lunch on March 1st at the Clock Barn are now live. The menu goes:
Rosie’s Focaccia • Garden Pickles • Cheddar & Kimchi Gougères
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Beetroot Soup, Goat Curd & Pumpkin Seeds
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Confit Chalk Stream Trout, Cucumber & Fennel
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Chicken, Bacon & Leek Pie, Mashed Potatoes & Cavolo Nero
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Rhubarb Granita & Thyme Panna Cotta
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Fudge
Tickets can be purchased via the link in my bio. Would love to see you there. Do fling me a message if you have any questions or if you’re a supplier of edible or drinkable things that you think should be on the menu.
January at the Clock Barn!
Just to really mix things up, we will continue with the lunch/dinner format but it will now be dinner/lunch, which is to say Friday dinner, and Saturday lunch, the better to preserve cordial familial relations. In January’s case dinner on Friday 17th January, and lunch on Saturday 18th. Let’s see how that shakes out.
I thought it was time we did steak, and because it’s January I thought something Alpine like tartiflette might fit the bill alongside, so that’s what we’re having, preceded by a restorative and Madeira-inflected game consommé, a CB favourite of mussels escabeche on toast, and a pudding of blood orange cake with crème fraîche ice cream.
You can book via the link in our bio 🤸♂️
Huge news. From November we’ll be doing a lunch service in addition to dinner at the Clock Barn. Our next date is Saturday 23rd November and there will be some very good, nourishing eating to be had. Come and get involved, day or night. Tickets available via the link in our bio.
Our next dinner will be on Friday 20th September with a menu that includes brown crab gougères, pappa al pomodoro, raw mullet, local duck, and a plum tart. Get your tickets via the link in our bio.
