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15 expert recommendations
Located in a former smokehouse near Smithfield meat market, St John specialises in what chef Fergus Henderson terms ‘nose-to-tail’ eating – ie, offal.
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.
Here they like to eat the bits of animals you barely hear about so don’t bring squeamish eaters.
Foodies travel the globe for pioneering chef Fergus Henderson's ultra-British nose-to-tail cooking. Full review →
The ingredients are the best, the cooking is superb, and the dish is what it says on the menu. Full review →
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 →
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. Full review →
Don’t miss the signature roast bone-marrow salad with parsley and follow it with one of the tasty daily specials. Full review →
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.
This place is ALL about the offal. Full review →
Former smokehouse close to Smithfield meat market that’s famous for Fergus Henderson’s perfect, utterly simple, execution of traditional British dishes.
Everything from a piece of roast meat to a soup or sandwich has had a ridiculous amount of care and excellent ingredients put into it. Full review →
St John’s cooking is famously full-on, but also sophisticated, concocting flavours that are delicate as well as rich. Full review →
Vegetarians need not read further. Housed in a whitewashed old smokehouse near Smithfield meat market, St. John couldn’t be called a gastropub. Full review →
A "mythical place" for "hard-core carnivores". Full review →
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