St John

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Description: While many restaurants are glibly described as groundbreaking, when Fergus Henderson and Trevor Gulliver opened St John, by London's Smithfield Market in 1994, they set a trend for back-to-basics eating which has been much imitated. Indeed, Henderson's pared-down cooking that uses every part of the animal, which he described as 'Nose to Tail Eating' in his 1999 cookbook of the same name, was a new coinage that now graces many a press release. Dishes from the menu read like a list of ingredients with no tricks except faultless ingredients behind Brown Shrimp and White Cabbage, Crispy Pig Tails and Watercress and Eccles Cake and Lancashire Cheese.
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Is there a terrace: No
Is there a garden: No
Is there a conference room: No
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