You might also like:
The 30-year-old brings his enthusiasm for great-tasting, simple food done well and locally-sourced ingredients to No.15 Great Pulteney, fresh from his most recent role as sous chef at the Abbey Hotel, Bath.
Clarke began his career at Bordeaux Quay in Bristol at the age of 23 and has worked at hotels and restaurants across the south-west, from Langdon Court in Devon to the much-loved Beckford Arms in Tisbury, when it was named as dining pub of the year in the Good Pub Guide.
“I’m thrilled to join the team at No.15,” said Clarke.
“It’s really quirky and different and there’s nowhere else quite like it in Bath.
“I’m really looking forward to the challenge of building a strong team and new food offering at No.15.”
Throughout the course of his career, Clarke has developed a flair for honest yet vibrant food, taking inspiration from his travels and dining experiences at many of the world’s best restaurants.
In his role at No.15, he excited about bringing contemporary touches and flavours to his classically-grounded modern British style of cooking.
Guests at Bath’s quirkiest boutique hotel can expect a constantly evolving menu that keeps pace with the very best of local, seasonal produce.
Clarke has introduced a new all-day Bar 15 menu, featuring delicious small plates designed for sharing, such as pork belly croquette with celeriac remoulade and apple; a winter salad with goat’s cheese mousse, beetroot, chicory, candied walnuts and pear; and hand-picked Devon crab on sourdough toast with watercress – all ideal accompaniments for a cocktail or two.
Source: breakingtravelnews.com