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Clove Club founder Isaac McHale to open Bar Valette
The Shoreditch restaurant will open only for dinner service five days a week.
Isaac McHale, co-founder of the two-Michelin-starred Clove Club, is to open a new European restaurant in London next year.
Bar Valette will launch in January in the space once occupied by Two Lights, the restaurant backed by the Clove Club team, on Kingsland Road in Shoreditch.
It comes a month after the Clove Club trio (McHale, Johnny Smith and Daniel Willis) announced they were parting ways and dividing the business, with McHale becoming sole owner of the original Clove Club restaurant in Shoreditch Town Hall.
His new venture will take cues from southern French and simple Spanish cooking and is billed as a more casual restaurant for “dinners fuelled by wine and sherry”. Some ideas from the Clove Club’s back catalogue will influence the menu, including its buttermilk fried chicken in pine.
The 40-cover dining room will feature an open kitchen, while tables will be topped with paper tablecloths and bistro-style curtains will hang in the windows. Bar Valette will not offer lunch, with opening hours listed as 6pm – 11pm Tuesday to Saturday.
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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.
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