Founded by Fergus Henderson and Trevor Gulliver in 1994, St. JOHN is a London restaurant institution. Pioneers of the nose-to-tail eating movement and simple but gutsy British food, the restaurant has influenced countless chefs and restaurants for over two decades and itself has expanded into a mini empire with a second restaurant, bakery and winery. The Smithfield restaurant, housed in a former smokehouse, has held a Michelin star since 2009, serves up a daily changing menu of dishes like roast bone marrow & parsley salad, devilled kidneys on toast, brill with sea purslane & capers, Eccles cake & Lancashire cheese, and fresh madeleines hot from the oven and a French wine list, including bottles from their own winery.
