St. JOHN Restaurant London - Buy Reservations

The bone marrow is of course outrageous, but for me the eccles cake & cheese, with a pint of Guinness is as good as it gets. In addition the waiter was so attentive, I felt like I'd made a new friend. Can't wait to return once I extend my overdraft.

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Had the mussels and white cabbage, bone marrow, crispy pork cheek (on the specials) for starters, and pigeon with beetroot for mains (also a special). All tasted great and the menu generally had a really good variety of British cuisine. Portion size was great for sharing, and would equally good if everyone wanted their own thing. Food alone came to about £35 a head, and it was worth it. This is a place that knows what they are good at, and have figure out how to do it well. Service was fast, efficient, attentive, and staff were very helpful. Will definitely be coming back!

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It's no phones at St John which creates a connected atmosphere. The food is excellent, deserving of it's Michelin star. My friend and I had a warm meal with lovely conversation. Highly recommended.

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I didn't realize that food could have this much flavor. I was absolutely blown away. It makes sense that Tony said this is the restaurant of his dreams.

Everything from the atmosphere, to the staff, to the food is top notch. It's no wonder that it has a Michelin Star. I went for lunch and decided to try an appetizer, entree, and dessert. They change the menu daily which means you can keep going and never get bored of the food.

This is a must go to restaurant if you are in London. Put this at the top of your list, and make sure to make reservations far in advance. I cannot stress enough how you will leave St John with a new look on food. Nothing else can compare to what they are doing.

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Lovely to be back at this quirky and interesting restaurant. The stark dinning room makes it feel different for other restaurants and the smell of baking wafting through the bar makes you feel nostalgic for home made cakes!!
The menu is always interesting, the crispy pig skin salad and the celeriac soup both delicious to start the meal. The lemon sole was fresh and very soft with fabulous chips.
The smell of madeleines makes your mouth water and their light and fluffy texture makes them easy to eat. Great with a glass of Madeira. Eccles cake and cheese along with the chocolate terrine were generous portions and again excellent.
Service was both warm and professional and very competent. Lovely evening.

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I’d rate my experience 0 if that were an option. We arrived at the bakery / bar in the afternoon and were met with “sit wherever, order at the bar,” so we sat down and got comfortable then went to the bar to order and were IGNORED. The staff member with short, orange hair behind the bar looked at us and gave zero acknowledgment whatsoever and then carried on walking up and down the bar section? I asked if we could order and she said “give me a minute, yeah?” So, I gave the benefit of the doubt and patiently waited some more, though getting more upset as time passed and still no service. We decided to leave. I work in hospitality and am appalled at this service (or lack of). I have never experienced such cold, unwelcoming treatment before at an establishment. I am so shocked by this behaviour and so glad I didn’t spend my money here. I will not be returning. Needs new, friendly bar staff who can actually serve customers.

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Never disappoints. A late lunch with my wife and son, ensure you arrive early to soak in the laid back vibe with a draught beee and a Cremont. The food remains sublime and the service both knowledgeable and iunintrusive. I ram unsure if you could go wrong with any choice off the menu but the lamb offal was extraordinary.

Would come back tomorrow if able but will return for the cheeseboard alone. Thank you.

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It's a remarkable, if somewhat painful, irony that while demand for offal among the working classes has plummeted, on the other end of the dining spectrum, foodies and fine-dining types are shelling out big bucks for ingredients the poor once had to eat. No one has been a bigger influence on this change than Fergus Henderson. When he opened St. JOHN restaurant, and soon after published his nose-to-tail cookbook, he gave all of us who cook anywhere in the Western world permission to rediscover the truly tasty mysteries of other parts. He refocused attention on a much-maligned, and grossly, grossly underappreciated, culinary tradition. Everything is simple and stripped back at St. JOHN's iconic flagship: whitewashed walls, industrial style lights, and bare floorboards, which is how things have been since it opened back in 1994. My party started with toasted bone marrow with toasted bread, parsley caper salad, and a little sea salt. Then we moved onto English blood cake, treated, finally with the respect and French technique it has always deserved. Oh, blood cake. Oh, now that is a thing of beauty. This is what black pudding should be: rich, moist, deep, dark blood cake, with two lightly fried eggs, please. Perfect. There's always something delicious on the all-French wine list, and I suggest trying a glass of Carignan from the restaurant's own vineyard in the Languedoc, or a crispy delicious own-label Picpoul de Pinet. For dessert, our table shared copious plates of bread pudding with butterscotch sauce, chocolate terrine, and apple sorbet with Polish vodka. St. JOHN is a London institution and rightly so, but the main reason this restaurant is on my favorite list is because it does the simple things right. It will make you a proper cocktail, or pour you a fine pint, as you get through an egg mayo sandwich or some rarebit at the bar. It will seat a raucous group of you at 7:00 PM, and still be asking you if you want more at 11:00 PM. It will make you a pie for two that is quite clearly for more. That's when somebody asks what you're doing next week-end, and your answer is "St. JOHN." Which needs no further explanation at all. You won't be disappointed.

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This is a true London gem, but do not forget the fare is Nose to Tail. If you are cool with this you will not be disappointed and will find that your culinary experience enriched. The service is impeccable which is the cherry on the cake. Enjoy it!
P.S. the roast bone marrow, the pig tongue, and the calf dinner were all cooked and lightly seasoned to allow for a full taste of the main ingredient

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We left feeling very disappointed.The food was average and not very exciting.The Aioli with the Pollock was very overpowering and for 3 hours after that is all I could taste.The service was ok no interaction from staff with customers.The interior is very sterile and I sat eating my lunch feeling cold.The table behind us even put there coats on.We had been looking forward to eating here but we will not be returning.

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I had heard great things, but was a little disappointed. The menu is clearly very original, which is what makes it so exciting, but the food was average and incredibly over-seasoned. The service was fine, but they looked overworked - there was a lot of waving at people to get their attention. I genuinely don’t know what the fuss is about. There’s plenty of great restaurants around, so I probably won’t go back. Hopefully they just had a bad day.

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I can't recommend it enough to anyone with respect for nose to tail cooking and eating!I arrived with No Reservations. My heart nearly dropped out of my chest when I saw that the bar area was closed for a private lunch function, but fortunately the staff were very helpful in finding me a table in the upstairs dining floor. Unfortunately I only had just over an hour before a better organised diner would take my spot. An hour was all I needed...I started with a pint of light pilsener (my starter suggested the waiter!) and launched into the roasted bone marrow, my dream dish. Everything was perfect, I can see why some have described this as a component of their favourite or final meal. The special of the day was devilled duck hearts. Peppery spicy and lots of umami from Worcestershire sauce, meaty without being heavy. This was washed down with a Fergroni - Fergus' boozier take on a Negroni. A starter plus a cocktail equals a main by my measure!All I had time for after was a surprisingly good espresso shot. The service was smart, formal but cheery. I felt special to be there despite being a jeans-wearing blow-in. My hot tip is plan ahead and book so you can take proper advantage of your time here. I certainly will, next time!

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