Bouchon de Clover

For one day and night only this March, Clover transforms into a traditional bouchon of Lyon. Gingham tablecloths, communal atmosphere, carafes of Beaujolais, hearty Lyonnais cooking. Matt Podbury, head chef of Gerald's Bar, joins the Clover team to recreate his take on the great dishes of Lyon.

The welcome drink will be a twist on the Clover Spritz du jour using an aperitif from the Lyon region.

"This one is so exciting," says Clover chef Charley Snadden-Wilson. "A chance to create a menu that is soulful and delicious, nourishing and thoughtful. All through the lens of tradition.

"The idea of this event is to be a convivial and high-energy day, with wine flowing, and conversation and laughs humming through the venue."