St. John

London, Great Britain

Nathaniel Hancock

Minimalistic decore of St John Smithfield surprisingly matches its' cuisine. When it was opened in 1994 by Fergus Henderson, the restaurant completely turned upside down ideas about English food and brought its' previous fame back. It's hard to imagine now what English cuisine would look like without this Michelin magic.
Here, only the best produce is used, prepared exclusively in Great Britain, and only seasonal ingredients, made simply, ideally and without hustle.
Salads are especially good, fоr example, with lamb's tongue, stale bread and green sauce. The service is excellent, too. Your server will tell you about each dish in all the details. If you realize you cannot afford main courses (prices from £14 to £24), you can try appetizers at the bar, with many choices written on the blackboard (prices up to £8–9).
After the tremendous success of St John, the younger brother of the restaurant has opened - St. John Bread and Wine on Spitalfields. French wine is sold there at unlicensed prices, as well as bread to takeaway. By the way, that is the bread they serve with butter at The Drapers Arms.
One person dinner £35–40 with wine.
English cuisine.


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