“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
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Concierge
Frommer's
Insight Guides
BlackBook
Gayot
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