There is an old-school vibe at St. John, and it saturates the senses. It’s hardly the surround-sound of stuffy old men, it’s more like self-assurance, an expression of confidence and class that only comes with experience and time. . Their menu is the kind of old-school that doesn’t age, a collection of classics with creativity that appeal to all ages.
The first episode of TMEAL’s Michelin Star Month is here as we explore nose to tail eating – not just any nose to tail experience, but a Michelin Star one at St John Restaurant in London. Fellow former model Valerie Aelbrecht and I dig into offal dishes of lamb heart and beef tongue, along with a childhood favorite dish of mine that you’ll have to watch to find out! Photo by Stephan Johnson.
St John Bread & Wine is quite frankly one of London's most renowned casual culinary institutions. Right opposite Old Spitalfields Market, the restaurant has become embedded in the cultural fabric of the East End. St John Bread & Wine is famed for its modern approach to traditional British cooking and the founder, Fergus Henderson, is known for popularising the nose-to-tail cooking philosophy. Ferguson's touch was clearly evident in the lunch menu as all the dishes exhibited simplicity, heartiness and balance. Furthermore, the restaurant's stripped-back interior is sure to please any aesthete with an eye for minimalist design, which is no surprise given Ferguson's former training as an architect. Favourites include the bone marrow and the doughnuts!
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