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Blackberry, hibiscus, apples, shortbread


Gnocchi, leeks, onion, watercress Petits fours


Scallops, mushroom, chicken, sea beets


breasts before coating them in a dry mix of black peppercorns, cloves, garlic clove, bay leaf, sea salt and golden caster sugar before wrapping them tightly with cling film and refrigerating them for two to three days. For service, the duck breasts are rinsed well, dried, thinly sliced and rolled, and served with aspar- agus spears, locally sourced poached duck egg and a dressing made from lovage and grape- seed oil combined with white wine vinegar. “My style is still developing and I’m still


discovering it,” says Clapperton. He adds that, in addition to Drake, chefs that have inspired him include the rather more flamboyant Span- ish chef David Muñoz. “But I like to cook food I enjoy,” he adds. “When plating, I like to think how the guest would eat it and the best way to deliver the flavours in the clearest ways.” A dish of beef shortrib, sweetbread, brassi- cas and trumpet chanterelle is one he is most proud of, as it helped to convince Serina that Clapperton was the man for the job. It has been on the menu since his appointment. Sommelier Stephen Mostad, who manages an


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Fred Clapperton From the menu


●Loch Duart salmon, cucumber, crab, fennel ●Scallops, mushroom, chicken, sea beets ●Pork belly, apple, celeriac, alexanders ●Asparagus, duck ham, egg, lovage


●Beef, sweetbread, brassicas, morels ●Guinea fowl, artichoke, pearl barley, hay ●Sea bass, potato, parsley, lemon, brown shrimps


●Brill, pumpkin, mussel, coconut, ginger


●Pineapple, lime, yogurt, vanilla ●Blackberry, hibiscus, apples, shortbread ●Chocolate, thyme, rose


eclectic list of wines from smaller, lesser- known vineyards, recommends a Beqaa Valley Chateau Musar 2009 to accompany the beef. The Clock House offers a selection of seasonally changing menus to cater for the


200 or so diners it serves every week. A set lunch is available at £26 for two courses or £30 for three, an à la carte (£55 for two courses, £65 for three or £75 for four), or a seven-course tasting menu for £70 with accompanying wine flight at £120. “At this stage, I prefer tasting menus as they are a very effective way of maintaining consist- ency and I like to create smaller, impactful dishes that don’t always transfer to à la carte- size portions,” says Clapperton. “However, I do enjoy the buzz that à la carte brings to service and allowing guests that freedom.” Just over six months in, how does he feel about his new, lofty position? “I feel extremely privileged to be in this role and it was a move I was ready for. While it’s been a huge learning curve and very challenging, I’ve been heart- ened by the extremely encouraging feedback that we’ve had from guests.”


The Clock House High Street, Ripley, Surrey GU23 6AQ www.theclockhouserestaurant.co.uk


28 April 2017 | The Caterer | 33


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