Fergus Henderson's nose-to-tail manifesto since 1994 — the white-walled Smithfield room that wrote modern British cooking.
Fergus Henderson and Trevor Gulliver opened St JOHN on St John Street in 1994 in a former Georgian smokehouse opposite Smithfield meat market — and the room effectively wrote the playbook for modern British cooking: nose-to-tail, ingredient-named-on-the-plate, white walls, no decoration, bone marrow on toast as the manifesto dish. Three decades on the kitchen still runs Henderson's vocabulary daily — roast bone marrow with parsley salad, devilled kidneys, eccles cake with Lancashire — and the room has held its first Michelin star continuously since 2009. The bakery downstairs sells the loaves and madeleines that built half of London's chef-restaurant bread programmes.
Bar yerine üst kat yemek salonunu ayırtın; öğle daha kolay rezervasyon ve mutfak aynı menüyü çalıştırıyor. Maydanoz salatasıyla ilik, Lancashire'lı eccles cake ve günün rostosu klasik siparişler. Aşağıdaki fırın gişesi somunları bitene kadar (sabahları) satıyor; saat 11'de kuyruk donut'lar için.
En un coup d'œil
Type de vue
Historic Monuments, London Skyline
Qualité de la vue
Good
Distinctions
Réponses rapides sur St JOHN — réservation, horaires, dress code et niveau de prix.
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