St. John
British restaurant · Farringdon ·
Pioneering nose-to-tail British cuisine in a former smokehouse
.jpg "St. John by Patricia Niven")
Pioneering nose-to-tail British cuisine in a former smokehouse
"St. John is the full English of British restaurants. It’s the dog’s bollocks, the bee’s knees, and without it and co-founder Fergus Henderson, London wouldn’t just be worse off, but it would be without the numerous chefs who have used St. John as their place of education. The Clerkenwell restaurant is a haven and home to the most traditional and understated of British cooking. The white walls of the restaurant are your figurative canvas to a meal of bone marrow and pie, butter stains and before-bed madeleines." - jake missing
"We got married at St. JOHN Smithfield so we have a date there at least once a year, if not more – I love that place." - Andrew Young
"A famous, beloved British institution that is respected worldwide. No, we’re not talking about the Barbican, we’re talking about OG nose-to-tail dining, meaty-marrow-wielding royalty, St. John. This legendary Clerkenwell restaurant is one of those all-day, all-night, all-seasons spots that’s just as perfect for some pre-show, early evening madeleines and a glass of wine in the bar, to a huge dinner involving pie, pheasant, roast bone marrow, wine, bread pudding, and more wine." - heidi lauth beasley, jake missing, rianne shlebak, sinead cranna
"St. John’s white bread sandwiches are like the unplanned but happy result of a hook-up between the Yellow Pages and the Oxford English Dictionary. The fillings—cheese and chutney, egg and watercress—are British classics, which is very St. John, and although eating one can get a little bit messy, they’re very tasty. Get them in the bar of their Clerkenwell or Spitalfields restaurants, or at one of their bakeries in Borough, Covent Garden, and Bermondsey." - jake missing, rianne shlebak, sinead cranna
"St. John is London’s most famous British restaurant and the place in which we have most actively fantasised about holding both our wedding and wake. It’s a white-walled haven in Clerkenwell that’s been proudly serving roasted bone marrow, gargantuan pies, and homemade doughnuts since the mid-‘90s. Much of St. John’s lore is thanks to Fergus Henderson, the chef who pioneered nose-to-tail cooking, but a large portion of its longevity is in the fact that both he and Trevor Gulliver (his co-founder) are here almost daily, having a Fernet-Branca at the bar or devilled kidneys and mash in the dining room." - jake missing, rianne shlebak, sinead cranna, heidi lauth beasley