Sally Clarke, chef owner of Clarke’s in Notting Hill, has been awarded an MBE for services to hospitality from Her Majesty the Queen in her 25th year of business.
After launching her restaurant in Kensington Church Street in 1984, when she began serving her famous ‘no choice’ four-course dinner menu, Clarke opened an adjacent bakery and provisions shop.
Now in the year of her silver anniversary Clarke still has a hands-on role in her business, and says her new honour is partly for the team of people who have worked with her over the years.
“Of course I feel incredibly honoured by this but it`s not only for me it`s for the staff, both past and present, who have worked alongside me and our loyal customers without whom Clarke`s would not have become what it is today,” she said. “I am also immensely grateful for the loving support of my family throughout my career.”
Also picking up MBEs were Geetie Singh, owner of the Duke of Cambridge pub in Islington North London who was honoured for her services to the organic gastropub trade and High Down prison`s catering services manager Alberto Crisci, responsible for setting up the training restaurant The Clink at the Surrey prison.
Delia Smith, already holder of an OBE, was awarded a CBE for services to food in this year`s honours list and chef Ken Hom received an honorary OBE for services to culinary arts.