Café Clarkes

Prices for pre-theatre will be around £12.50, with three courses available for £15. Not that the restaurant is just for theatre-goers, of course – it aims to be an attraction in itself.

I think that venue is amazing at 8 or 9pm when it’s all lit up,” says Lee. “Then in the daytime you can sit by the river watching the river and boats go by. We’re refurbishing all the outside areas too, so al fresco dining will be a big part of what we’re offering

To facilitate this expansion, Lee will be passing the baton to new talent nurtured in his own kitchen; Samantha Bateman, currently sous chef at Clarkes, is set to become head chef at the Café, with commis chef Sarah Thompson joining her there as larder and pastry chef.

Sam has worked with me for four years, and to be honest, she’s ready to take on the role. She’s fantastic. She will be supported by me, but once it’s up and running, it’s her show. We’re really excited to see what she achieves

Samantha already had experience working at Claridge’s – where she was promoted from first to second commis chef on the saucier section – before working under Lee at Cley Hall.

I’m a country girl at heart, so I wanted to come back home. I wanted to go somewhere where the food was good, and not take a step down, and Lee has pushed me forward and really inspired me

The two of them planned the Café Clarkes menu together.

We tried to produce a mix that would appeal to everybody in Peterborough, not just foodies. We want to keep true to our roots – but just funk it up a bit!

She explains.

Making sure the puddings really hit the spot is Sarah, who recently graduated with honours from Le Cordon Bleu school of cuisine – and proudly sports her Cordon Bleu chef’s whites. She promises traditional British puddings – sticky toffee, bread and butter – but “done well”. Who could ask for more?

Sarah’s been with Clarkes for six months, and is also a Peterborough girl, and they’ll also be backed up by a local lad called Corey White, who has just graduated from Peterborough Regional College

says Lee.

It seems it’s not only the ingredients that are locally sourced – and that local connection is important, on all levels.

Peterborough is growing. Over the last few years, the city council and Marco Cereste have been doing things to regenerate the city centre, and we’re embracing that. I think we’re really starting to push Peterborough as a fine dining venue. Although we have the chain restaurants, the independents are holding their own. One thing I never wanted to do was cut back on quality. If you can offer good quality at a reasonable price, people will support it – so when Kevin Tighe and the Vivacity team provided the opportunity to push the barriers at the Key Theatre, it was something we jumped at

says co-owner Dinesh Odedra.

Café Clarkes is certainly an exciting development – for those seeking good food in Peterborough as a whole – and the enthusiasm and dedication to quality is plain to see. When asked why hefirst became involved with Clarkes as a business, Dinesh’s reply says it all.

“The food’s amazing. And they’re a really good team. When I first talked to Jemma, Kenny and Lee I knew I had the right people to work with. They will go that extra mile, and that’s what I love about them”

Restaurants are an integral part of a successful theatre and help to create the buzzy vibe and provide a fuller offer for visitors. Not only that but any financial gain from such services is funnelled back into providing affordable cultural activities for local residents. We are delighted to bring this new restaurant offer to the Key Theatre. Clarkes and The Banyan Tree have developed a strong reputation in the city for providing high quality food and service, one which we hope will benefit the thousands of visitors to the Key Theatre each year

Kevin Tighe, Chief Executive for Vivacity, which runs the Key Theatre

CLARKES RESTAURANT

17 Lincoln Road
Peterborough
Cambs
PE1 2RA

01733-892681    

https://clarkespeterborough.co.uk

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