I wanted to wish you all a very Happy New Year and give you an update on how things are going with Clay’s new menu and our opening plans for 2026.
The new menu is taking shape better than I could have expected, and it’s an exciting time as we prepare for this new incarnation of Clay’s. That said, it’s taking me a little longer than planned to get it to the standard I want to put in front of you, so I’m going to temporarily disable bookings.
This is partly to finish refining the menu, and also because I want you to be able to see the new menu before booking a table. I know this might be frustrating, but if you’ve eaten my food before, you know I won’t rush something just to get the doors open.
Once I’m confident everything is exactly where it needs to be, I’ll update you via our newsletter and social media and reopen bookings. We will definitely be open with regular hours from 1st February with the new menu. January will depend on how the next few weeks go, and I don’t want to give dates I can’t fully commit to.
There’s a lot happening behind the scenes. Some new equipment, new techniques, different ways of doing things, and even new crockery for some dishes. After 8 years, you might think I’d be faster, but in many ways I feel like a beginner again. There are flavours I’ve never cooked before and dishes that still surprise me during testing, and I’m really enjoying that. It feels a bit like opening for the first time all those years ago on London Road.
This menu brings together my childhood, my memories, my travels, and the cultures I’ve been lucky to experience, always rooted in who I am and where I come from. I’ve always cooked what I felt like eating at that moment in my life, and I’ve never chased trends. The menu will evolve, but its essence will remain the same. This is an evolution, not a reinvention.
Everything is being tested properly, sometimes again and again, because I want it to feel right. I’m also doing this with no team right now. Sharat is in India, and my two trusted chef assistants are on their annual break. That’s on me. I was too optimistic about the timeline, and I’ll need another week or two to finish things the way I want to.
Thank you for sticking with me, for trusting me all these years, and for being patient. I promise the wait will make sense once you’re sitting at the table. I’m really looking forward to cooking for you again very soon.
Nandana