Published on
October 11, 2025
Everything suggests that the new deli, bistro, and wine bar, Clara’s, is about to make the scene in Shoreditch. After staying vacant for over a decade, the site has been remodeled for over 200,000 pounds, setting the stage for a multi-faceted venue open from breakfast ‘til dinner. Clara’s aims to capture the deli, retail, and casual Mediterranean inspired bistro, fully immersed in the lively energy of Shoreditch.
A Dual Concept for Day and Night
By day, Clara’s operates as a deli and retail space offering freshly made sandwiches, salads, and daily products from some of London’s finest suppliers. Guests can also enjoy specialty coffee from Extract and freshly baked pastries from Dusty Knuckle. The retail side is stocked with premium items, including cheeses, charcuterie, tinned fish, and artisanal Mediterranean products. The deli aims to provide high-quality produce for those looking to take home exceptional ingredients.
As evening sets in, Clara’s transitions into a vibrant wine bar and bistro. The 45-seat dining space offers Mediterranean-inspired dishes, complemented by a carefully curated selection of wines from artisanal producers across Europe and the UK. The menu reflects seasonal ingredients, including oysters, salads, and Mediterranean classics, all aimed at showcasing the best of the season’s produce. With a focus on local, sustainable sourcing, the food and wine at Clara’s offer an elevated, yet approachable experience.
Sourcing and Sustainability
A key element of Clara’s philosophy is its commitment to sourcing top-tier, sustainable products. Seasonal fruits and vegetables are delivered daily from top suppliers such as Flourish, All Greens, and Natoora. Meanwhile, meats are provided by HG Walter, with whole-animal butchery done in partnership with independent farms like Farmer Tom Jones in Abergavenny. The deli’s cheeses come from Neal’s Yard Dairy, while the daily bread and pastries are from Dusty Knuckle.
The Team Behind Clara’s
The operation of Clara’s is led by an experienced team. General Manager Rochelle Hutchinson, who brings a wealth of experience from the River Café, oversees the day-to-day management, with a focus on fresh ingredients and exceptional customer service. The kitchen is led by Head Chef Eli Fourcroy, whose background includes work at Artusi, a Michelin Bib Gourmand restaurant. Fourcroy’s Mediterranean-inspired menu celebrates simple yet vibrant coastal dishes, with the changing seasons dictating the restaurant’s offerings.
Clara’s Business Model
Clara’s aims to achieve a balanced business model, with revenue split equally between the retail and dining elements. The deli is expected to drive an average spend of £15 per basket, while the restaurant’s evening service will target a £36 per-head spend. This model is designed to create a sustainable revenue stream and deliver a forecasted £40,000 in weekly turnover, equating to an annual revenue of £2 million.
Events and Future Growth Plans
Besides the core offerings, Clara’s plans to host special events for customers such as the exclusive “Clara’s Cellar Sessions”, small cozy wine tasting evenings; and a hands-on “Salami Party” event, where charcuterie enthusiasts can assemble cured pieces that will be cured on-site. These events further promote community engagement and help forge unforgettable moments for the guests.
Clara’s team plans to scale the concept beyond Shoreditch, which can be done if the first location proves to be successful. However, at the moment, the primary focus is to establish Clara’s as a neighborhood favorite for top-tier hospitality, exclusive ingredients, and one-of-a-kind dining experiences.
Dining and Cooking