St. JOHN

Name: St. JOHN
Address: 26 St John Street, London, EC1M4AY, GB
Telephone: +442072510848
Price range: £££
Rating: 4.7

St. JOHN is a British restaurant located in Smithfield offering Michelin-starred nose-to-tail dining experiences established by Fergus Henderson and Trevor Gulliver. Additionally, the restaurant has other related establishments at St. JOHN Bread and Wine, St. JOHN Maltby, St. John Bakery and St. JOHN at Home located at 26 St John Street, London. Experience unique flavors with the award winning Fergus Henderson's menus at this Michelin-Star restaurant in London!
(1737)

Recent social media posts

01/06/2026

The Crispy Pig Cheek Salad is exactly that and more than you think. The preparation is rigorous; salted, cooked confit in duck fat, then roasted on a trencher. There is depth of taste lurking amongst the leaves, complemented by the satisfying crunch of radishes and the piquancy of cornichons, all of which cut through the melting richness in a sharp mustard dressing.

Photography by Sam Harris

27/05/2026

The simple joys of apple crumble and ice cream, where a classic vanilla is the only option. The crunch and the fresh acidity of English apples are gently soothed by the melting ice cream, as they dance beautifully together off the spoon to a time of memories and delight.

23/05/2026

The Sancerre Blanc sits amongst a generous tableau of starters, themselves a changeable feast as we move through the day from morning to night. The Bank Holiday weather is set to be gorgeous (honest!) and so we await with good things to replenish and reward; cured trout, asparagus and coolea, and scallops with, of course, a delicate tumble of parsley salad.

21/05/2026

When it comes to Bank Holidays, we want to sense and enjoy the warmth of times ahead, and so, we are set! The winter tastings are done and our cave is full and ready. Rosé wines that are fresh, some pale, some distinct, as with light reds and sparkling wines, all characterful and all shall make you smile. We have whites with white flower notes, some with crisp acidity and some with hints of the sea. An abundance to choose from…

Photography by Matthew Hague

18/05/2026

Rabbit makes for a fine pot of goodness, where lentils and anchovies add a flavour that both enhances the dish and complements with a certain rusticity. With winter not quite gone, this is a most welcome dish.

11/05/2026

A chocolate terrine, a fine and luxurious thing. The pursuit of chocolate in its finest form is a constant grail for many a chef, the joy perhaps is in the seeking. The terrine simply beckons, its silky features set against honeycomb and creme fraiche, for texture and counterpoint and, of course, indulgence.

04/05/2026

Creatures of habit, Fergus and Trevor had favoured spots in New York for a lunchtime martini and perhaps a light lunch to prepare for the further rigours of a busy day. One very dry martini, sometimes two, never three. Happy times and that martini can often create happy memories too.

Two martini’s at Smithfield.

02/05/2026

The ox tongue is a toothsome thing. Released from its protective skin, its goodness preserved, the tender meat enjoys the kiss of the grill. Served with mayonnaise and mustard greens, it becomes a plate of bounty.

30/04/2026

The John Dory is an estimable fish, not the most handsome perhaps, but with its tender flesh simply cooked, it is a joy. Those out there that often decline fish, cooked and served with butter, capers and a half of lemon, it can change a view.

Photography by Sam Harris.

26/04/2026

Smoked Cod’s Roe, Egg and Cress is a perennial, a favourite at Bread and Wine. The golden yolk spills over the cod’s roe and gently puddles into the crunch of the toast, cress to finish, delightful in its simplicity.

25/04/2026

The Dexter is a favourite of ours, served cold, the qualities of the beef are there to savour, a counterpoint of the bitter and the sweet in the radicchio and the quince bring balance and depth and a flavourful reward.

22/04/2026

Oysters can divide opinion, they are not a debate for us and for those that enjoy, these Cooley Rock Oysters, are sweet and gently plump. They sing of their origin in Carlingford Lough, cold, bracing northern seas and full of goodness.

20/04/2026

Well, simple pleasures, a light batter, fresh fish, with tartare sauce alongside, health and happiness to start a good repast, something to test the sharing principle. Deep Fried Cod Cheeks and Tartare Sauce at St. JOHN Smithfield.

16/04/2026

Do not think of the crab as a task. It is an engagement to be taken with patience and pleasure. The joys of the claws, the white meat and the brown meat, with a glass of white wine to aid the digestion and appreciation. Simply enjoy the time it takes.

Photography by Sam Harris.

10/04/2026

The terrazzo of the terrine, the elements of which look their best set in that generous tranche, accompanied by good bread and a good glass, maybe a cornichon or two, a happy moment.

08/04/2026

Spring lamb, hogget, mutton, there is much to appreciate from the sheep, and from the variety of the breeds from our Downs to the high moorlands. The kitchen discussions over our butchers' blocks give much to savour when menus are being discussed, always in real time. Just now we are thinking of lamb roasted with puntarelle and anchovy, a toothsome dish, the bitter and savoury a lovely contrast to the lamb and its juices. Then there is lamb mince, we have long used dripping toast, as both a vehicle and compliment, to mince, and right now this is lamb time, a rich and warming dish full of flavour to enrich the day.

Photography by Sam Harris

03/04/2026

Fish is not just for Fridays but it is Easter, and it is a significant Friday and importantly the first of the proper new year holidays. So, whether the sunshine beams brightly or the rain glazes the pavement, there is no better way to spend the long weekend than a long lunch.

At St. JOHN Marylebone langoustines and oysters make good friends to share amongst good friends, whilst watching the world go by. A glass of bubbles is a treat, there is life beyond a chocolate egg, or perhaps a glass of muscadet, fresh, clean, with hints of citrus and some lean minerality, all a perfect plan!

Photography by Matthew Hague

13/03/2026

What lies ahead? Spring lambs, Spring fever, The Darling Buds of May even…well, that was once upon an annual theme. Across Europe the rains have kept coming. Around La Livinière the rivers have been running fiercely. The water table is finally replenished after winter droughts and water runs directly off the vineyards. In the Minervois we are known for our deep gorges, caves and “dry rivers”, they are not dry now and you can even hear the waterfall in the brook near the winery…a very rare occurrence! Why this digression, Spring now has become a time of concern, perhaps trepidation, as it is the weather that shapes each vintage. So, a deep breath and we’ll be steeled and ready, Spring is still The Spring after all!

After that, it seems only right to offer some vintage bounty, to show why we do it, besides we always prefer to look on the bright side of life…

The Crémant is a given, we are delighted with its popularity, and the smiles it brings, the two whites one from the High North and one from the Deep South, will refresh and delight, as the early bounty of Spring reaches your table or as the sunshine touches your face. The Fronton, with its graphite edge and black and bramble fruits, will remind you of the harvest past, stored and ready now, the DSM Altitude of the high days of Summer to come and the quiet work in the cellar across those winters past, evolving notes of dark cherry, cassis, violets, with a juicy and fresh acidity to the finish.

That should do it, enjoy!

Buy your wine via the link below:
https://stjohnrestaurant.com/collections/shop/products/the-st-john-spring-case

Photography by Matthew Hague

11/03/2026

The engagement with and the clatter of mussel shells in a bowl is always a happy moment and also here, an opportunity to use a favourite ingredient of ours which is laverbread with bacon. Mussels complimented with the savoury.

09/03/2026

We enjoy offal in all its forms and the venison heart is no exception and is not always available. We gently grill the tender slices until blushing, served with a mix of radicchio leaves and dressed with what we call "Quincey House” which is our sweet quince jelly mixed with mustard vinaigrette, a delightful plate.

Photography by Matthew Hague.

07/03/2026

A dish that is the sum of its parts and of an undeniable freshness from the sea and from the land. Redolent of good health and healthy feelings.

06/03/2026

Our Hot Cross Buns are back and available on all of our counters at our bakeries and restaurants! Fruit-studded, ginger bright, spice-scented and citrus-speckled. A pillowy bite for those who cannot hold out for the touch of the toaster, or an abundance of butter for those who can bear to wait.

03/03/2026

There is pleasure in creating the silky layer of madeira-rich chicken liver over a slice of crisp sourdough. Accompanied by pickled quince and cornichons. A light lunch or the beginnings of a hearty meal.

01/03/2026

Ah, a Steak and Kidney Pie, something much more than just a staple and here with the benefit of our very own Eccles Stout in the making. A pie to share, to affirm and to savour.

Address

26 St John Street
London
EC1M 4AY

Directions to St John Street, London:

Public transport:
Take the tube to Farringdon station and exit onto Cowcross Street. Walk down Cowcross Street until you reach St John Street. Cross the street and continue walking for about 5 minutes until you reach your destination.

Driving/Parking:
From the M1 motorway, take the A406 North Circular Road towards Brent Cross/Central London. Continue on this road and take the exit towards Holloway Road/A503. At the roundabout, take the first exit onto Holloway Road/A503. Follow this road until you reach St John Street. There is limited on-street parking in the area, but there are also several car parks nearby such as Smithfield Market Car Park and Barbican Centre Car Park.

Opening Hours

Monday	6pm - 11pm
Tuesday	12pm - 9pm
Wednesday	6pm - 12am
Thursday	12pm - 11pm
Friday	12pm - 11pm
Saturday	6pm - 1am
Sunday	12:30pm - 5pm

Telephone

+442072510848

Website

https://www.stjohngroup.uk.com/

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What people say

St. JOHN on Street John Street in London is a must-visit for anyone looking for an exceptional British dining experience. This Michelin-starred restaurant is the mothership of Fergus Henderson and Trevor Gulliver's nose-to-tail dining concept, which has become synonymous with the St. JOHN brand. But that's not all - St. JOHN also boasts several other locations including St. JOHN Bread and Wine, St. JOHN Maltby, St. JOHN Bakery, and St. JOHN at Home.

One of the things that sets British restaurants apart is their focus on using local, seasonal ingredients to create dishes that are both comforting and innovative. And this is exactly what you'll find at St. JOHN - dishes that celebrate the best of British produce while also pushing boundaries.

Take their white bean dish served at lunch in Marylebone, for example - a puddle of creamy beans drizzled with good olive oil and topped with tangy goats' curd, artichokes, and green leaves. It's a simple yet delicious dish that perfectly captures the essence of British cuisine.

And then there's their asparagus dish - a ritualistic celebration of fleeting moments and everyday pleasures. The spears are served tilted on a plate with melted butter poured over them to create a built-in handle for dipping and devouring.

But perhaps one of the most impressive dishes on offer at St. JOHN is their cold roast Jersey cow served with sweet quince paste made during quince season. It's a deeply flavorful dish that pays homage to the passage of time and the importance of honoring traditions.

Overall, if you're looking for an exceptional British dining experience in London, look no further than St. JOHN on Street John Street - it's sure to leave you feeling satisfied and inspired by the beauty of British cuisine done right!

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