St. John - A nose to tail experience

Opening its doors in 1994 in a converted smokehouse in Clerknwell, Chef Fergus Henderson's St. John Restaurant became an instant cult. The whitewashed walls and a clean simplicity to the restaurant was the perfect environment for the development of Fergus's "nose to tail eating" philosophy.


There really are very few parts of an animal that haven't found its way onto a plate at St. John. The food is British with a tiny nod to eating philosophies of the lands across the Channel. Although clearly not a restaurant for the non meat eating community, for those Carnivores out there, a true treat.
Choose from roast bone marrow, chitterlings (Pig's intestines) or perhaps a whole suckling pig which feeds up to 16. If you're thinking these perhaps don't sound like the most appealing of options you should put your preconceptions to the back of your mind and embrace the true carnivore lurking inside.
Finish your meal with some of the creations from the restaurants bakery, we recommend sampling possibly the best Eccles cake we've ever eaten. It is worth taking a trip to their sister restaurant, St. John Bread & Wine, in Spitalfields for one of these alone.
By the way, if you hurry you can catch the end of Squirrel season which ends shortly this month. Who could possibly resist?

St. John Restaurant
26 St John Street,
London,
EC1M 4AY

St. John Bread & Wine
94-96 Commercial Street,
London,
E1 6LZ