Clipstone is around the corner from its owners' first restaurant (the much lauded) Portland, which was awarded a Michelin star in its first year. Head chef Merlin Labron-Johnson (previously at the Michelin starred In de Wulf in Belgium), now oversees both establishments - with a focus on modern-European cuisine and a paired back (but imaginative) menu, which changes daily.
Expect the 52-cover sister restaurant to have the same 'approachable menu of simple and seasonal food' but in a more informal environment. The menu starts with crudos and house charcuterie as well as smaller plates with a focus on vegetables. Main courses and flatbreads from the pizza oven (a relic from the old Italian restaurant which pre-dated them) make up the second half of the menu. And for the drinks, wine, cocktails and house-made soft drinks get just as much attention as the food.
Think minimalistic interiors (there is also some planned al-fresco seating), artistic plates and carefully sourced ingredients. Bookings are available for lunch and dinner (Monday to Friday) and brunch on Saturdays.
Well paired food
Crudo of char with unripe peaches & elderflowers; grilled ox tongue with heritage radishes & crème fraîche; wood pigeon with corn, girolles & buckwheat; roussillon apricot with amaretto, marscarpone & camomile.
Clipstone Mimosa with fresh strawberries & basil; rhubarb & orange gin & tonic with Little Bird Gin.