Taste
Texture
Technique
Welcome to The Clock House restaurant in Ripley, Surrey.
The Clock House is a relaxed, welcoming fine dining restaurant set in the heart of Ripley, Surrey. Owned by Serina Drake, with talented Head Chef Luke Spier leading the kitchen, the restaurant holds a Michelin Star and 3 AA Rosettes. The food is flavour focused, with an emphasis on clarity and simplicity, using produce that is both local and regional. Quality of ingredients and their provenance is paramount and we seek the best we can from within the UK.
Book a table
Click below to reserve a table. For groups up to 5 you can book online, or get in touch for larger bookings between 6-10.
About Us
Our hidden gem fine dining restaurant is located in the beautiful Surrey countryside. Click through to the buttons below to find out more about our wonderful restaurant, our food, and the incredible, passionate team that make the Clock House such a special place to eat, visit and work.
Our Food
We're so proud of our beautifully prepared, simple food, which our Head Chef and his team create with such care and passion. Our menus change regularly based on what's in season or whatever locally sourced ingredients might come up on our radar, so there's always something new and exciting to discover.
Click below to find out more about our philosophy, and to view examples of our seasonal menus.
Michelin Guide 2021
"When cooking's this good, you wish you could slow down time"
@MichelinGuideUK
"A double-sided clock above the door of this Georgian building gives it its name, while inside it has been beautifully restored, fusing original architectural splendour with a modern air. The panelled bar has Queen Anne origins and the elegantly updated timbered dining room has a spacious, airy feel. Owner Serina Drake is always on hand to make sure things are running smoothly and her serving team are as delightful as the surroundings.
The chef uses his well-honed skills to craft refined, elegantly presented dishes devoid of frippery, using a mix of both classic and modern techniques. Produce is local where possible but can come from further afield as quality dictates; you’ll find just 2 or 3 ingredients on each plate, highlighting what’s in peak condition at that time of year."
~ Michelin 2021, read more here.
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