St John
What they say
“We believe that a restaurant should have a sense of permanence, and be something of value to customers and community alike. A restaurant should be something to look forward to! We apply common sense to our sourcing, working within Britain where we can (there are no olive groves here) and locally where we can. Our smokies come from Arbroath and our game from the field, fish is sourced by an overnight call to the coast. We bake our own breads using organic flours from local mills that follow good principles and best practice. We change our menu twice daily which delivers a happy rigour and immediacy to the dishes.”
Signature Dishes
Roast bone marrow and parsley salad; grilled ox heart with carrots and horseradish; hake with salsify and sea aster.
What we say
Is this the greatest British restaurant in the world? We think it might be. Occasionally rated in The World’s 50 Best Restaurants despite still being a modest urban refectory, this is a restaurant whose Michelin-star recognition in 2009 did more for the reputation of the old French tyre company than it did for St John. And it all started with the produce. With Fergus Henderson’s mission to take the very best of British meat, fish, and vegetables, strip away all the nonsense and serve them up as close to the way God (who is an Englishman, with English tastes) intended. Truth, Love & Clean Cutlery – it all started here.
What
A lively London restaurant & bar
Who
When
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Price guide
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