British — nose-to-tail·Farringdon, London
St. JOHN Smithfield
Fergus Henderson · One Michelin star
A whitewashed former smokehouse by Smithfield Market: paper tablecloths, a bakery downstairs, and the nose-to-tail cooking that reset British food.
Why book
The room that shifted British cooking. Roast bone marrow and parsley salad, a Welsh rarebit, a madeleine — and no fuss at all. We book the corner table.
Held on our card, at the chef's counter where possible and the good table where not, booked ahead of your arrival — with a car arranged either side.
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