And just like that, we’ve completed three years in Caversham. No matter how hard I try not to, I ...

  It’s that time of year again—when we catch ourselves reminiscing about the past while making b...

Happy New Year, everyone! Though I'm a bit late to the celebration, the start of the year has be...

Welcome to our culinary journey through the captivating state of Assam, nestled in the northeaste...

It's hard to believe that eight months have already passed since we opened our Caversham restaura...

Yesterday marked five years of Clay's. We were busy serving 160 people on Father's Day, our highe...

It was just a year ago that I was sitting in Malaga and writing my blog for the year ending 2021 ...

  The only question I keep receiving these days is - when are you opening?  I know you are all ve...

As you all know, we are in the process of moving to a much larger site in Caversham.  We announce...

  We’ve reached that time again when you sit and reflect on the year that is about to end. A year...

    In 2020, we had a dream start and a dream finish. In between was all the stuff that nightmare...

  The prawn dish that we do, Ambot Tik, isn’t really the authentic Ambot Tik. There, I’ve said it...

  My dad is the kind of person who would sit there calmly in the middle of an earthquake. We’d al...

With any luck, every time you see a bright yellow paper bag or our particular shade of terra cott...