Recent social media posts
02/12/2022
Our famous Mince Pies are much-loved and long-awaited, dark with fruit and brandy, textural with nuts, aromatic and evocative, rich but never too sweet. It is, in short, the platonic ideal of a Mince Pie.
Eat warm with thick jersey cream and a glass of madeira. Eat cold with a hot cup of good tea. Above all, ensure that you eat one. Several.
If several is the goal, pre-orders can be made for collection of 12 or more - email [email protected] stating the quantity and your preferred collection date and site.
15/07/2022
A little staff snack: Smoked Cod's Roe, Egg and Cress on Toast. Our diners can mop up these snowy cloud of whipped roe and the golden, flowing yolk with the Duck Fat Potatoes which accompany this dish on the menu today.
But for us now, before the hordes descend for dinner, something a little simpler. Something that can be eaten with one hand while we write the menu blackboards.
Toast: in our hearts and and on our plates every day and forever.
13/07/2022
We are opening a new restaurant: St. JOHN Marylebone. In September our doors will be flung open wide to serve the needs and desires of locals, and those who travel for a pilgrimage to St. JOHN.
Trevor and Fergus’ vision is clear: "Inspired by the local bars of Paris or Florence, which are all things to all people at all moments through every day - coffee and wine, toast and three-course meals, babies, lovers and bankers. Each St. JOHN sings with its own voice, dictated by the environment and community in which it finds itself. This new addition to the family will provide a rolling feast of many parts, with ample good wine as you would expect”.
And St. JOHN Wines are at the very heart of the matter. Those bountiful bottles which are so central to what we do will, at St. JOHN Marylebone, be the driving force of the menus and the rhythms of the day. Good things will appear on the blackboards for breakfast, lunch and dinner, inspired by the classic St. JOHN repertoire but with touches all its own, and nods to culinary luxuries that Fergus so enjoys - a touch of caviar, perhaps? “Cheeky”, says the man himself.
As our diners and drinkers sip and nibble excellent things, sitting at the zinc bar bathed in the light from the high arched windows, they will feel that very particular sense of excited calm that St. JOHN imparts. A wellbeing, a feeling of being home. Our new home in Marylebone.
03/07/2022
Chef Jonathan notes that Smoked Sprats remind him of a row of golden-clad backing singers.
"What are they singing?"
"Bicycle, I think. Bicycle! Biiiicycle!"
Served with extraordinarily sweet, raw, thinly-sliced chioggia beetroot and its bouncy leaves, dressed with nothing but good olive oil and "rather special" dill.
29/06/2022
Cold cherries, dewdrops of iced water glistening on their taught bright skins. The childhood pleasure of finding a clutch of multiples. No jewels are finer.
25/05/2022
Do you lack knowledge? We can teach it. Do you lack experience? We can provide it. Do you lack interest and passion? Then there is nothing we can do.
If St. JOHN delights you, if your imagination is captured by our philosophy, if your heart sings with tales of our culture of kindness, if you dearly want a flying start up the first few rungs of your restaurant career, we want you.
Here at both St. JOHN Bread and Wine and St. JOHN Smithfield we are looking for front-of-house staff of all levels. Experience is preferable, but need not be extensive. We have knowledge to impart.
Send your CV to [email protected], tell us a little about yourself, and allow us to do the rest. Your future awaits.
28/04/2022
A table-for-one is the greatest compliment a restaurant can receive. They are not with you for the distraction of conversation. You are not a convenient backdrop for conviviality which could take place anywhere. They are with you through deliberate choice, for pleasure without distraction.
Sometimes lone diners join us for a fulsome extravaganza, from Bone Marrow to Madeleines and Madeira and all the trimmings in between. Sometimes a long but light lunch with a book - a little fish all to yourself, with a perfectly dressed salad and a glass or two of something cold and crisp. Often just a cheese sandwich and a pint of Guinness at the bar.
Of course in a restaurant one person occupies space that two could take. But the compliment is more than double.
13/04/2022
Roast Mutton, Radiccio and Anchovy at Bread and Wine. Mutton is an under-used culinary delight, often maligned for being tough or scraggy, and seldom sold as the carcasses are larger but demand is lower in this country.
We have no problem with the size of the carcass. We take delight in the thicker fat, and the deeper, more intense flavour. The more and the larger the better, and we use every scrap. Here the blushing roasted meat bathes in beautiful, rich juices made from scraps and bones. The deeply savoury anchovy, the bitter leaves, the zing of shallot and the sharp pops of caper all underpin its intensity.
3-year old sheep from Farmer Tom Jones, who raises native breeds on the Welsh borders with such care.
17/03/2022
Duck Leg, Smoked Eel and Prunes. Bold and bright, a large dollop of strong aioli to cut through the sweetness and underpin the deep, fat-rich savouriness of the plate.
Fergus talks about 'lip-smacking' to describe the desired stickiness and depth of a perfect braise, or a long slow roast. This is it.
16/03/2022
This month brings bitter drizzle and piercing gusts but, just as we feel that our very hearts might freeze from the endless winter, the daffodils and crocuses burst in brilliant drifts from every patch of park and the cold air smells of springtime and optimism.
We have bright things ahead, as befits the season: Every month we build a case of wine full of bottles carefully chosen to suit the mood, the weather and our fancies; so our March case is a glorious collection to warm and comfort when days are grey, then uplift and rejoice when spring sunshine breaks through.
Perhaps you did not know that we deliver wines direct to doorsteps up and down the country. Friends, you do now. And that doorstep could be your very own.
From the very first release of our legendary Claret's 2019 vintage in that spirit of glorious newness, to a celebration of the first glimmers of spring warmth with the Cuvée M Rosé, here is case full of springtime joys. Link in bio to order in time for this weekend.
09/03/2022
"Our waiting staff are Sentinels of Joy, beacons of knowledge. They are the first reassuring faces for all those who come through the doors – the hungry, the nervous, the misinformed. The Sentinels of Joy are gateways to revelation". What an angelic appointment!
Fergus explains: "There is something wonderful about watching people enter the dining room with trepidation, or with bravado, then seeing the smiles of pure uncomplicated pleasure slowly appearing on their faces as they settle into the rhythms of the restaurant and take their first bites"
If you would enjoy such a glorious and vital responsibility, such a heavenly role, please come and don the white jacket at Bread and Wine. You can find the link below, and you can find happiness in our little team.
https://bit.ly/BreadandWine-SentinelOfJoy-March2022
16/02/2022
Sunrise arcs, petal crescents, a shimmering scale of duck ham cured with rosemary and salt.
Melting, flavoursome fat and jewel-rich flesh, the perfect snack with a cold glass of sherry - La Gitana Manzanilla, for preference.
Address
94-96 Commercial Street
London
E16
To reach the restaurant located on Commercial Street in London, you can take the London Underground and get off at either Aldgate East or Liverpool Street station. From there, it is a short walk to the restaurant.
Alternatively, if you plan to drive, there are several public car parks nearby that offer paid parking. The closest options include Whitechapel High Street Car Park and Spitalfields Market Car Park. Please note that parking in this area can be difficult during peak hours.
We recommend using public transport where possible due to traffic congestion and limited parking availability.
Opening Hours
| Monday |
9am - 11pm |
| Tuesday |
9am - 11pm |
| Wednesday |
9am - 11pm |
| Thursday |
9am - 11pm |
| Friday |
9am - 11pm |
| Saturday |
9am - 11pm |
| Sunday |
9am - 9pm |
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What people say
British restaurants are known for their hearty and comforting dishes that showcase the best of local ingredients. St. John Bread and Wine, located on Commercial Street in London, is a shining example of a British restaurant that truly embodies this ethos.
One of the standout dishes at St. John Bread and Wine is their famous Mince Pies. These pies are a perfect balance of fruit, brandy, and nuts, with just the right amount of sweetness. They are so beloved that customers can pre-order them in quantities of 12 or more for collection.
Another must-try dish is the Smoked Cod's Roe, Egg and Cress on Toast. This staff snack is a delicious combination of whipped roe and golden yolk, paired perfectly with Duck Fat Potatoes.
Chef Jonathan's love for smoked fish shines through in his use of Smoked Sprats, which he likens to golden-clad backing singers. The menu at St. John Bread and Wine is constantly evolving to showcase the best seasonal ingredients available.
Overall, St. John Bread and Wine offers a warm and welcoming atmosphere with exceptional food that celebrates British cuisine at its finest.
