Clove Club founder Isaac McHale to open Bar Valette

McHale has brought together Clove Club alumni for the opening, with head chef Erin Jackson Yates and restaurant manager and sommelier Wilem Powell leading the service team.

“I hope Bar Valette will be a restaurant that people want to come back to over and over,” said McHale.

“The menu is exciting and different, and I can’t wait to show everyone what we’ve been working on. As a chef it’s been really exciting to look at all the amazing produce we use at the Clove Club, and think how to cook things in a simpler way here.”

Diners will start their meal with snacks served at the bar, including devilled crab tartlets, Barbajuans and venison meatballs. The menu will be designed for sharing, with small plates including rabbit leg stuffed with rabbit farce and mushrooms; and slow-cooked duck egg with shaved chestnut and Trompette mushrooms.

Main dishes will focus on large portions of chops, steaks and fish for the table with sides such as sauté potatoes with duck fat and persillade.

Drinks will focus on sherry, cider and fine wines at all price points, including classics from Rhone and Rioja alongside listings from Catalonia, the Balearics and the French Pyrenees.