Isaac McHale is the chef patron of two Michelin-starred The Clove Club in Shoreditch, London
Isaac McHale was born in Orkney and grew up in Glasgow. His fascination for cooking stemmed from a young age; one of his earliest food memories was eating pakora at one of the many local Indian restaurants when he was seven years old.
The Clove Club
Image Credit: John Short
Address: Shoreditch Town Hall, 380 Old St,
London, EC1V 9LT
When he was 14, Isaac took up a Saturday job at the local fishmonger, where he discovered the wonders of Scottish shellfish. He later enrolled at Glasgow University on a food chemistry course but dropped out a year later.
He worked in restaurant kitchens across Glasgow from a young age but eventually decided to go travelling to gain experience in restaurants around the globe.
During his six-year tenure at The Ledbury, the restaurant was awarded its first and then a second Michelin star. Isaac was eventually named a development chef at the restaurant.
Following his departure in 2013, Isaac formed a collective with Ben Greeno and James Lowe, calling themselves the ‘Young Turks’ - a trio of London chefs who ran a series of experimental pop-up restaurants and supper clubs across London. One such event was hosted at a Dalston supperclub run by front of house duo, Daniel Willis and Johnny Smith. This eventually led to the opening of The Clove Club in Shoreditch later that year.
To this day, Isaac is an active part of the international chef community and appears around the world regularly, giving keynote speeches, cooking demonstrations and collaborating on special dinners and events.
The Clove Club is comprised of two rooms - the restaurant, which serves a five-course menu showcasing stellar ingredients such as Orkney scallops, Cornish lobster and dry-aged Middlewhite pork; and the bar, which gives guests the option to stay for a drink or have a bite to eat from the bar menu – an abbreviated version of the full dining experience.
The restaurant is known for its relaxed atmosphere – diners top up their own wine and water.
The Clove Club prides itself on serving organic ingredients with creative flair - René Redzepi’s creative influence on Isaac is noticeable in their quirky food style.
Image Credit: Anton Rodriguez
no shows and the TOCK ticketing system
In 2015, The Clove Club was one of the first restaurants in London to use the TOCK ticketing system, where diners pay in advance so that in the event of a cancellation, the restaurant still receives the money. Other restaurants already using the system included Thomas Keller’s Per Se, The French Laundry and Alinea. Isaac told Bloomberg in 2015: “It’s going to ruffle a few feathers, but everyone has a problem with no-shows.”
Opening Luca
In 2016, the team behind The Clove Club has also opened Luca – a 1950’s inspired 'Britalian' restaurant in Clerkenwell, described by Michelin as "less a little sister, more a distant cousin" to The Clove Club, with "a cheery atmosphere, a bar for small plates and a frequently changing menu of Italian dishes made with quality British ingredients." The restaurant also has a pasta-making room, where guests can watch pasta being made during the day.
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
