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Rob Greig


Rob Greig

Clarke’s was the first restaurant in Britain to do the whole ‘farm to fork’ thing, though no one was calling it that when they opened in 1984. It’s all about buying the best ingredients around, cooking them simply, and putting them together on the plate with a few other great ingredients. Yes, everyone’s doing this now. But Clarke’s got there first – and still does it as well as anyone in town. Ordering à la carte is expensive, so stick to a set menu unless it’s a very special occasion. There’s also a café and bar where you can have coffee or a glass of wine. The upstairs room in the main restaurant is a perfect spot for a romantic date.

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