Review on St John
St John, situated in a former Georgian townhouse and smokehouse around the corner from London's main meat trading market, Smithfield, is a robust and inventive restaurant that is perhaps not for the faint hearted. It sits at number 41 in the 2011 Top 50 Best Restaurants in the World awards.
Since its opening in 1994, critically-acclaimed proprietor Fergus Henderson has maintained his stoical adherence to old-fashioned and hearty cooking, daring to go where most squeamish restaurateurs would stop. Indeed, Henderson is renowned for not allowing any animal's innards or appendage go to waste and so St John is the ideal choice for carnivores who have no qualms about offal and rarer cuts of meat. The seasonal menu includes more obscure items such as brawn and roast bone marrow & parsley salad as starters, and main courses such as Chitterlings & Dandelion and Rabbit, White Beans & Spring Onions.
For an extra special occasion, groups of up to 14 diners can order an entire pig for £280 (at 7 days notice). But neither vegetarians nor diners with a more conventional palate are excluded as the menu caters for every taste
The entire restaurant, from the decor to the presentation, has a relaxed simplicity about it. The service is pleasant and unobtrusive.
St John is also featured in: Michelin Guide, Good Food Guide, Hardens, AA Guide
Rate this RestaurantCuisine
British
Chef
Fergus Henderson and Chris Gillard
Restaurant Opening Times
Lunch: 12.00 - 3.00pm Mon-Fri (12.30 - 3.45pm Sun)
Dinner: 6.00 - 11.00pm Mon-Sat
Accepted credit cards
Visa, Master Card, American Express
