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St. John Restaurant Review: The belief that no one eats better than farmers is confirmed by the repertoire of this bare, white, classy canteen, with its pleasant relaxed service which is far from rustic. Here you will find uncompromising cooking with regional dishes revived with gusto, and if you’ve ever wanted to try brown shrimp and white cabbage, or smoked sprats and horseradish or even an adventurous pig’s head and radishes, this is the place. Then go for roast Middle White (pork to the uninitiated) with carrots and parsley sauce just like your mother used to make, or pigeon, peas and bacon. In desserts simplicity rules as always here, as in lemon posset and almond cake or apple crumble and custard. There are many decent wines by the glass on the somewhat short list.