How sherry got chic again

Financial Times - 28/03

The salty, fortified wine is back on the menu – here’s what to drink

It’s 2pm on a Friday in Bar Valette, The Clove Club’s new restaurant in east London, and lunch is in full swing. On the white-clothed tables are morsels inspired by chef Isaac McHale’s travels in Spain and France. A blackboard on the wall reads: “Martini Tuxedo, raw ceps, hazelnut, snails Madrid Style + LOTS OF SHERRY.”

The blackboard at Bar Valette, The Clove Club’s new east London restauran...
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