The Clove Club

Delicate Cornish crab dumpling served in a steaming bowl of glossy, aromatic hot and sour soup, garnished with fresh micro herbs.

Pristine slices of Cornish sardine sashimi delicately fanned out, accented with vibrant yellow chrysanthemum petals and fresh ginger shavings.

Pan-roasted line-caught sea bass with a crispy golden skin, resting atop tender green Wye Valley asparagus and a glistening, rich superior sauce.

Fresh Cornish seabass fillet served in an earthy, translucent cep, chestnut, and oyster broth, garnished with thinly sliced mushrooms and fresh herbs.

Crispy-skinned Middlewhite pork jowl paired with tangy white kimchi and a smooth quince puree, styled on a neutral-toned artisanal stoneware plate.

A thick cut of dry-aged Middlewhite pork with a glistening fat cap, served alongside vibrant Swiss chard, citrus agrodolce glaze, and wild garlic leaves.

Tender Aynhoe Park venison cooked to perfection, served with a deep-hued fermented red cabbage and vibrant beetroot puree for striking contrast.

A vibrant pink dessert featuring tart rhubarb sorbet, refreshing grilled habanero granita, and a light, airy sheep's milk yoghurt mousse.

Refreshing loquat sorbet paired with a rich loquat kernel mousse, topped with crunchy popped corn and toasted amaranth grains.

An innovative dessert featuring warm, velvety potato mousse topped with decadent caramel ice cream and generous shavings of fresh black truffle.

A creative dessert featuring fizzy lemon mousse paired with aromatic Kampot pepper ice cream, capturing bright citrus tones and subtle spice.

A lightly steamed mild green tea from a small ecological farm on subtropical Yakushima with mild grassiness and citrus acidity.

A heavily roasted green tea with a low caffeine content, offering a sweet tobacco taste with notes of caramelised fruit and toast.

A nutty blend of sencha tea and toasted rice cultivated on the same farm for over four decades.

A traditional buckwheat tea roasted to perfection, delivering a sweet nutty flavour and serving as an ideal digestive aid.

A unique Japanese delicacy made from roasted black soybeans, exhibiting a savoury cacao and coffee profile.

A handmade pine smoked black tea following the original recipe, featuring a rich, complex character reminiscent of a fine Scotch.

Nutty sweetness combined with the distinctive stone fruit flavour of osmanthus to create an autumnal scented tea of uncommon elegance.

A low charcoal roast oolong from a boutique farm offering a light, fragrant infusion with a pleasant astringency.

An authentic white tea produced with minimal oxidisation to preserve its original aroma, showcasing deep texture and notes of cinnamon, lavender, and mint.