The mothership for Fergus Henderson and Trevor Gulliver's award-winning nose-to-tail dining
Fergus Henderson’s original home of “Nose to Tail Eating” opened in a former smokehouse around the corner from Smithfield Market in 1994.
Celebrating the finest of indigenous British produce and making the most of what is seasonally best whilst applying straightforward cooking techniques, St. John is considered as one of the most intriguing restaurants in the world.
Nose to tail eating means that, where appropriate, every part of the animal should be put to good use in the kitchen and so along with Roast Beef and Lemon Sole, diners will find Rolled Pig’s Spleen, Kidneys and Ox Heart, Liver and Chitterlings as well as the Roast Bone Marrow & Parsley Salad, something of a ‘signature’ dish.
As a result, St. JOHN has developed a following amongst gastronomic circles: "chefs, foodies, food writers and cooks on sabbatical".
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