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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