May 2017 at Restaurant Ikarus: Isaac McHale

Pushing the boundaries

‘Modern British’ is how Isaac McHale describes his restaurant The Clove Club. And he is spot on, as all of the produce he uses is sourced from the British Isles – chiefly from Scotland. The Clove Club is housed in Shoreditch Town Hall: a building which dates back to 1865 and lies in the heart of a multicultural district which brings together art, culture and cuisine, making it the perfect stage for the creations of The Clove Club’s ambitious team.

Inside, guests are greeted with a Spartan arrangement of dark wooden furnishings, bright walls, tall windows, high ceilings and an open, sky-blue tiled kitchen, where diners are welcome to watch over the shoulders of McHale and his chefs as they craft their masterpieces.

And masterpieces they are, unmistakeably composed of British ingredients. McHale planted one such ingredient directly in the restaurant’s garden himself: with the air of a proud parent showing off baby photos on their smartphone, McHale proudly presents a photo of his hand-grown baby radishes. “We have some of the best produce here in the UK – but high quality fruit and vegetables can be difficult. With our garden, we can take matters into our own hands.”

Born in the Scottish archipelago of Orkney, he began his career aged 14, starting out as a labourer for a fishmonger. He came to understand the complexity of a restaurant’s processes during his school days, working as a kitchen porter at various Glaswegian restaurants. Following stints at Marque in Sydney and Noma in Copenhagen, he ended up back in London working under Tom Aikens at The Ledbury. In 2011 he and some friends set up the internationally acclaimed Young Turks collective, which put on hugely popular pop-up events in and around London. The Clove Club finally opened its doors in 2013, and he and his colleagues quickly set about escalating it to the pinnacle of British haute cuisine. Since then, the Club has picked up a Michelin star, and placed at number 26 in the ‘World’s 50 Best Restaurants’.

The best way to describe The Clove Club is ‘down to earth’: “We really wanted to make something that was personal to us, a restaurant for our generation,” explains the chef. And in The Clove Club, he has certainly succeeded: a place where guests can feel at home, where they are personally looked after while enjoying high quality food. “You have to make time for your guests and really interact with them. We’re very good at that.”

But it’s not only the service that impresses – the menu put together by the Scotsman has diners in raptures. Raw Orkney scallops served with hazelnuts, clementines and black truffle, followed by a traditional Yorkshire suckling pig seasoned with south Indian spices – the 36-year-old chef’s experimental side colliding wonderfully with home-grown British produce.

Those who wish to delve into the flavours of McHale’s island creations will get the chance in May 2017, when the chef will be working his magic at Restaurant Ikarus in Hangar-7

The Clove Club

Shoreditch Town Hall,
380 Old Street


Tel.: +44 20 7729 6496


All guest chefs at a glance

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  • Guest chefs at the Ikarus
  • Martin Klein on tour

Guest chefs at Restaurant Ikarus

Guest chefs 2017

Ikarus invites the world`s best chefs

The Hangar-7 cookery book 2016 /en/service-shop/ikarus-invites-the-worlds-best-chefs-2016/

Guest chef at Restaurant Ikarus: July 2017

Daniel Boulud

Martin Klein meets

Daniel Boulud
New York City, USA

Guest chef at Restaurant Ikarus: June 2017

Thomas Bühner

Martin Klein meets

Thomas Bühner
Osnabrück, Germany

Guest chef at Restaurant Ikarus: May 2017

Isaac McHale /en/ikarus/guest-chef-at-restaurant-ikarus/2017/isaac-mchale/

Martin Klein meets

Isaac McHale
London, Great Britain

Guest chef at Restaurant Ikarus: April 2017

José Avillez /en/ikarus/guest-chef-at-restaurant-ikarus/2017/jose-avillez/

Martin Klein meets

José Avillez
Lisboa, Portugal

Guest chefs at Restaurant Ikarus: March 2017

"Best of Vienna"

Guest chef at Restaurant Ikarus: February 2017

Manish Mehrotra

Martin Klein meets

Manish Mehrotra
New-Delhi, India

Guest chef at Restaurant Ikarus: January 2017

Christophe Muller

Martin Klein meets

Christophe Muller
Collonges au Mont d´Or

Guest chef at Restaurant Ikarus: December 2016

Søren Selin

Guest chef at Restaurant Ikarus: November 2016

Christian Bau

Martin Klein meets

Christian Bau
Perl-Nennig/Mosel, Germany

Ikarus invites the world`s best chefs

The Hangar-7 cookery book 2015 /en/service-shop/ikarus-invites-the-worlds-best-chefs-2015/

Guest chef at Restaurant Ikarus: October 2016

Vladimir Mukhin

Martin Klein meets

Vladimir Mukhin
Moscow, Russia

Guest chef at Restaurant Ikarus: September 2016

Syrco Bakker

Martin Klein meets

Syrco Bakker
Cadzand-Bad, Netherlands

Chefs at Restaurant Ikarus: August 2016

Ikarus Team

Martin Klein and the
Ikarus Team

Salzburg, Austria /en/ikarus/martin-klein-auf-reisen/2016/martin-klein-and-the-ikarus-team/

A culinary vision becomes reality

A Feast for the Chef

Guest chef at Restaurant Ikarus: June 2016

Alexandre Couillon