Morito

Like being transported straight to a tapas bar in Spain... Time Out

Restaurant review by Giles Coren, The Times

The Clarks have a way of making food taste wonderful.

Barcelona by way of New York’s Lower East Side.

A fuss-free answer to feeding crowds, and a true go-to.

Eating here is like being transported straight to a tapas bar in Spain... The cooking is superb and the well-chosen all-Spanish wines are worthy of investigation - don't miss the sherries

…the most sociable cookbook of the year

Sam and Sam Clark not only work together but are also husband and wife, and have both cooked at leading restaurants such as the Eagle gastro-pub and The River Cafe. After they were married, Sam and Sam bought a camper van and set off on a three-month journey through Spain, Morocco and the Sahara. Sharing a passion for the Moorish regions, they joined forces to open Moro in Clerkenwell in 1997. Since then, the restaurant has enjoyed unequalled reviews and accolades. In 2011 they opened Morito, just next door – a Barcelona-style tapas bar. They have published three books: The Moro Cookbook, Casa Moro and Moro East (combined sales of 300,000).

As the little sister of Moro, Morito has been serving delicious and innovative tapas and mezze in the heart of London’s Exmouth Market for over three years. Morito’s cracked plaster walls and striking bright orange Formica bar create a space that is relaxed and welcoming but also edgy and cool, described by Times critic Giles Coren as, “simultaneously supercool and modest, and as much like a brilliant little backstreet place in Spain as you’ll find in this country.” 
 
Sam and Sam Clark’s little gem of a tapas bar packs a big culinary punch, attracting critical acclaim and constant queues. Now, with the publication of the cookbook of this hugely successful restaurant, Morito’s small plates can be cooked, eaten and shared at home. Photographed over the course of two years often by members of the Morito team – the pages of the book invite you in to celebrate and share the special character and atmosphere of Morito, which people often say 'hits you like a wall of joy'. 
 
 There are over 150 simple and seasonal recipes arranged in 10 chapters. Choose from (Breads) Za’atar Flatbreads, (Pinchos) Anchovy, Pickled Chilli and Olive Gilda, (Montaditos) Crab Toasts with Oloroso Sherry, (Eggs and Dairy) Huevos Rotos – Broken Eggs with Chorizo and Potato, (Vegetables) Beetroot Borani with Feta, Dill and Walnuts or Crispy Chickpeas with Chopped Salad, (Fish) Sea bass Ceviche with Seville Orange, or Black Rice with Preserved Lemon, (Meat) Lamb Chops Mechoui with Cumin or Smoked Aubergine with Spiced Lamb and Chilli Butter, as well as a handful of classic Morito puddings and Drinks. 
 
‘You’ll want to graze your way around chef Marianna Leivaditaki’s food, which takes 
painstakingly sought-out ingredients (try the pistachios from Gaziantep in Turkey to taste what 
you’ve really been missing) and incorporates them into sharing plates you really won’t want to 
share.’- Foodism, June 2016 
 
‘Eating at Morito is like a journey of discovery – of flavours, textures and combinations of 
ingredients.’- Blanche Vaughan, June 2016 
 
'Morito’s menu reads like an exotic dream and doesn’t disappoint.’- Restaurant Magazine June 2016

The Moro Cookbook

Stunning paperback package of this bestselling classic cookbook

The Clarks have a way of making food taste wonderful

This is a superb collection of recipes, all of which I plan to cook

I could happily cook my way through this book from start to finish

Samuel and Samantha Clark not only work together but are also husband and wife, and have both cooked at leading restaurants such as The River Cafe and the Eagle gastro-pub .  Sharing a passion for the Moorish regions, they joined forces to open Moro in Clerkenwell, London in 1997.  Since then the restaurant has enjoyed unequalled reviews and accolades, being voted Best Restaurant in 2009's Observer Food Monthly awards. The Clarks opened their second venture, Morito, an intimate tapas bar, in August 2010.

Since it was first published in 2001, Moro: The Cookbook has been one of the most talked about, praised and cherished cookbooks of its time. Sam &amp; Sam Clark share a passion for the food of Spain, North Africa and the Eastern Mediterranean and their London restaurant, Moro, was born out of a desire to cook within these wonderful traditions and to explore exotic flavours little known in the UK. Both the recipe book and restaurant have been showered with awards, accolades and endorsements and the Clarks have built up a legion of devoted fans. 
 
In their first book, Sam and Sam have distilled the restaurant's most accomplished and delicious recipes, those that have ensured its extraordinary success. Authenticity is key and their food remains true to the origins of the dishes - heady fusions of warm spices and fiery sauces, slow-cooked earthy stews and delicate flavourings. 
 
This is a must-have book for every cook's shelves, written and designed with palpable passion and insight.

Samantha Clark

Samuel Clark

"This is a beautiful book, its inspiring, greed-inducing recipes full of big flavour but requiring little effort. Just gorgeous!" - Nigella Lawson 
 
"This will stay by my cooker. It's brimful of great uncomplicated ideas, intense flavours and loads of colour. And the recipes really are easy." - Diana Henry 
 
"I love every recipe. They're glorious - delicious, exciting, inspiring, and really easy." - Claudia Roden 
 
"Another beautiful Moro book, full of mouth-watering, beautiful recipes to pull us greedily into the kitchen. What a treat!" - Thomasina Miers 
 
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Moro is the highly acclaimed home of bold, flavour-centered cooking using few ingredients, perfectly combined. 
 
Trailblazing chefs Sam and Sam Clark bring the evocative flavours of Southern Spain and North Africa to everyday cooking. 
 
Discover outstanding simple recipes such as Roasted aubergines with pomegranates and pistachios, one-pot Monkfish stew with green beans, potatoes and alioli, and Chicken with preserved lemon labneh - on the table in minutes with the laidback, no-fuss attitude of the countries that inspire them.

Samuel Clark

Moro Easy

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