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Clarke's Restaurant Review: Clarke’s has expanded, with the shop/bakers moving across the road, allowing the restaurant more room so there’s now a bar as well. Sally Clarke has also opened for breakfast, much to the delight of the locals. Décor remains simple and pleasant, with pale walls, fresh flowers and lots of white linen. On the menu, ingredients lead the way, with an elegant directness in the cooking that belies the technique and attention required. The set 3-course menu is back, but there’s a good à la carte choice as well. Starters might include pumpkin and sweetcorn soup with truffle oil, chives and herbed focaccia. Menus have included Aylesbury duck; Gloucester Old Spot pork and pistachio nuts with grilled sourdough and pear-cranberry chutney; topnotch salads (as you would expect from someone with a Californian background); smoked salmon with blinis; and the freshest of fish. Vegetables are imaginative and seasonal. For dessert, consider rhubarb trifle with vanilla cream or baked pear with red wine, cinnamon and black pepper, mascarpone cream and almond biscotti, as good as it sounds. Bread comes from Clarke’s own bakery. The wine list focuses on California, following up quickly with France and Italy, all well-chosen. Service is cool and slick. Set 3-course dinner £39.50.