St John (restaurant)
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St John is a restaurant on St John Street in Smithfield, London, England. It was opened in October 1994 by Fergus Henderson, Trevor Gulliver and Jon Spiteri, on the premises of a former bacon smoke house.
Under Henderson's guidance as head chef, St John has specialised in "nose to tail eating", with a devotion to offal and other cuts of meat rarely seen in restaurants, often reclaiming traditional British recipes. Typical dishes include pigs' ears, ducks' hearts, trotters, pigs' tails, bone marrow and, when in season, squirrel.[1] As result, St John has developed a following amongst gastronomic circles - "chefs, foodies, food writers and cooks on sabbatical, travelling perhaps through the great multi-starred restaurants of London, France and Spain often stop there for a taste of the real".[2][3]
St John has won numerous awards and accolades, including Best British and Best overall London Restaurant at the 2001 Moet & Chandon Restaurant Awards. It has also been consistently placed in Restaurant's annual list of the Top 50 restaurants in the world.
[edit] References
- ^ First catch your squirrel. Retrieved on 2007-11-05.
- ^ The Whole Beast: Nose to Tail Eating by Fergus Henderson (Book Review). Retrieved on 2006-12-12.
- ^ Fergus Henderson (April 2004). The Whole Beast: Nose to Tail Eating. Ecco. ISBN 0060585366.
