St. John
17 expert reviews
“Foodies travel the globe for pioneering chef Fergus Henderson's ultra-British nose-to-tail cooking.”
– Fodor's
Concierge
"They call it "Nose-to-Tail Eating," and you'll be amazed at the number of obscure cuts that can crop up between those too extremes and end up on your plate."
Frommer's
"The ingredients are the best, the cooking is superb, and the dish is what it says on the menu."
Full review
Insight Guides
"This little restaurant, a stone’s throw from Smithfield’s meat market, is a Clerkenwell favourite. It offers simple but curious dishes such as Middle White belly and dandelion."
BlackBook
"Located in a former smokehouse near Smithfield meat market, St John specialises in what chef Fergus Henderson terms ‘nose-to-tail’ eating – ie, offal."
Gayot
14.0
"The belief that no one eats better than farmers is confirmed by the repertoire of this bare, white, classy canteen, with its pleasant relaxed service which is far from rustic."
Full review
DK Eyewitness
"Here they like to eat the bits of animals you barely hear about so don’t bring squeamish eaters."
Michelin Guide
1 Star
"The walls, painted in a shade of detention centre white, add to the utilitarian feel of the room which was a smokehouse in the 19C."
Rough Guide
"Former smokehouse close to Smithfield meat market that’s famous for Fergus Henderson’s perfect, utterly simple, execution of traditional British dishes."
Time Out
"St John’s cooking is famously full-on, but also sophisticated, concocting flavours that are delicate as well as rich."
Full review
Zagat
4.6
"A "mythical place" for "hard-core carnivores"."
Full review