Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo
Samuel & Samantha Clark

Samuel & Samantha Clark

Moro restaurant was born out of a desire to cook within the wonderful tradition of Mediterranean food, and to explore exotic flavours little known in the UK. It is one of the most talked about restaurants and in 1998 won both the Time Out and BBC Good Food awards for Best New Restaurant. Moro: the Cookbook was a huge success. Its passionate insight into the culinary traditions of Spain and the Muslim Mediterranean and its strong vision and ethos captured readers' imaginations. The follow-up Casa Moro took on a range of flavours beyond those covered in the first book, following Sam and Sam on a romantic journey through Spain and Morocco, and giving a personal account of life in their house in the heart of Moorish Andalucia. Moro Tierra is the evocative, back-to-the-earth story of their decision to grow their own produce in London, beginning with their first amateurish attempts to plant vegetables, and blossoming into a journal of life within a unique community and the inspiration it provides for Sam and Sam's cooking. Sam + Sam Clark's latest book, Morito, brings to life the world of Moro's 'little sister' restaurant in the heart of London's Exmouth market. It is a vibrant celebration of modern tapas and mezze.

More about Samuel & Samantha Clark


View all

Recipe Collections

Drinks and Mezze Morito Style!

Kickstart your bank holiday weekend with this mouthwatering selection of fuss-free mezze from the brilliant Morito cookbook, all washed down with a quintessentially Spanish cocktail to get you straight into holiday-mode!

Features

Barcelona’s Best Tapas Bars chosen by Moro’s Sam + Sam Clark

London’s foremost experts on Spanish cuisine choose their five favourite tapas bars in Barcelona. If you’re planning a visit to that great city, this is one guide you need to guarantee a foodie trip to remember.

newsletter

Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week