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The Clove Club

Two-Michelin-starred modern British cuisine in a historic town hall, where precision meets accessibility.

4.6

Housed within the historic Shoreditch Town Hall, The Clove Club is a two-Michelin-starred fine dining restaurant helmed by Scottish chef Isaac McHale. The restaurant showcases innovative modern British cuisine through tasting menus that celebrate seasonal produce and forgotten ingredients, paired with globally inspired techniques. The relaxed yet refined atmosphere, featuring bare wood floors and an open kitchen with blue-tiled facing, creates an accessible fine dining experience that balances formality with warmth.

A brief summary to The Clove Club

  • Shoreditch Town Hall, 380 Old St, London, EC1V 9LT, GB
  • +442077296496
  • Visit website
  • Duration: 2.5 to 4 hours
  • Luxury
  • Environment icon Indoor
  • Mobile reception: 5 out of 5
  • Tuesday 6:30 pm-11 pm
  • Wednesday 6:30 pm-11 pm
  • Thursday 12 pm-2 pm
  • Friday 12 pm-2 pm
  • Saturday 12 pm-2 pm

Local tips

  • Book reservations well in advance, as The Clove Club maintains high demand and limited seating. Reservations are essential for securing a table.
  • Request seating in the back dining room for a more energetic atmosphere with better views of the open kitchen. The front room offers a quieter, more subdued experience.
  • Consider wine pairings to enhance the tasting menu experience. The wine program features interesting low-intervention and biodynamic selections worth exploring.
  • Arrive with an open mind regarding portion sizes. Courses are intentionally light and precise, allowing for multiple dishes throughout the meal without heaviness.
  • Inform the restaurant of any dietary requirements or allergies when booking, as the kitchen is accommodating and can adapt the tasting menu accordingly.
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Discover more about The Clove Club

A Historic Setting Reimagined for Modern Gastronomy

The Clove Club occupies the former Shoreditch Town Hall, a building steeped in local history. The restaurant's design presents a fascinating contrast between the formal stepped and pillared entrance and the unbuttoned, contemporary interior. Bare wood floors and an open kitchen faced in striking blue tiles create an atmosphere that feels both refined and approachable, deliberately eschewing the stuffiness often associated with Michelin-starred establishments. This deliberate design choice reflects the restaurant's philosophy of making fine dining accessible and welcoming to all guests.

Chef Isaac McHale's Culinary Vision

Scottish chef Isaac McHale leads the kitchen with a philosophy grounded in precision and accessibility. Having trained alongside culinary luminaries including René Redzepi at Noma and Brett Graham at The Ledbury, McHale brings a wealth of technical expertise to his work. His tasting menus marry British produce—including many forgotten or underutilized ingredients—with globally inspired techniques. Signature dishes such as flamed Cornish mackerel and buttermilk-fried chicken with pine needle salt exemplify his approach: dishes that are meticulously executed yet feel unpretentious and innovative.

Resourceful Ingredient Mastery

A defining characteristic of The Clove Club's cuisine is its thoroughgoing commitment to resourcefulness. Rather than discarding parts of ingredients, McHale's kitchen transforms them into components of the tasting menu. Prawn heads appear alongside their tartare, while sardine bones are transformed into a broth enriched with cream and whisky, served alongside delicately glazed sardine sashimi. This nose-to-tail philosophy extends to vegetables and other produce, creating dishes that showcase both creativity and sustainability. Temperature variations and flavor contrasts are explored with wit—such as a granita of grilled habanero chilli paired with ewe's milk yoghurt and plum sorbet—demonstrating the kitchen's playful yet disciplined approach to composition.

The Tasting Menu Experience

Diners at The Clove Club choose between long and short tasting menus, each offering a journey through McHale's current culinary thinking. Courses are designed to be light and precise, allowing multiple dishes to be served throughout the meal. Desserts showcase the same innovative spirit as savory courses; an apricot-kernel mousse topped with a sugary tuile and puffed amaranth, layered with Victoria sponge soaked in apricot syrup, brings nostalgic elements into dialogue with contemporary technique. The wine program features low-intervention selections, skin-contact wines, and biodynamic options alongside a fairly traditional list, while cocktails are crafted with considerable care.

Atmosphere and Service Philosophy

The restaurant's informal approach extends to its service style, which prioritizes warmth and knowledge without pretension. Staff members, including sommeliers, are trained to be attentive and knowledgeable while maintaining an approachable demeanor. The open kitchen design allows diners to observe the precision and energy of the cooking process, adding another layer to the dining experience. The back dining area, in particular, offers an energetic vibe that contrasts with the more subdued front room, giving guests options based on their preferred atmosphere.

Recognition and Legacy

Since its inception as a supper club, The Clove Club has become instrumental in establishing Shoreditch as a significant gastronomic destination. The restaurant has earned consistent recognition, including ranking among the World's 50 Best Restaurants and maintaining its two-Michelin-star status. This achievement reflects both the technical excellence of the kitchen and the restaurant's success in making fine dining feel less exclusive and more genuinely welcoming.

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