St John is revolutionary in the sense of it’s simplicity. Nose to tail cooking of great British classics.

I have been visiting the restaurant for at least last 8 years. My first experience being an entire suckling pig.

Extremely seasonal: when it was gull season we had to visit the restaurant twice that week for the delectable gull eggs.

There bakery is also fabulous, their doughnuts are to die for. Make sure you order their baked to order madeleines! They take about 15 mins to be baked.

This dish started a trend. It put bone marrow back on the map. Very simply served with beautiful grey salt, toasted bread and a simple parsley salad.

Calorically dense and incredibly decedent but I mostly always order the dish and then work out furiously the day after.

Skate wing in a butter sauce

A particularly pretty dish of eel

Foie and duck liver pate on excellent sour dough. Offset with sour and crunchy cornichons

Seasonality is king. Beautiful gull eggs.

Classic Welsh Rarebit. No rabbit inside but a spicy cheesy toast served with a splash of Worcestershire sauce

Kidneys are not everyone’s cup of tea but they are glorious when done well!

I was not aware that skates had cheeks, but I am glad they do because they are totally tasty treats. Served with ketchup, Yum!

Mallard with cabbage! The veg is cooked with the same care as the duck itself.

Keep it simple!

I admire pate makers, i’ve never had the patience. I would rather eat it at St John.

Toast with minced meat and dripping

Ox heart salad with watercress and beets.

Pickled Tripe salad

Duck eggs are so rich

Sweetbreads and bacon

Clams and bacon

Livers and swede

Just do yourself a favour. Next time you are in London, just go. There are a couple of locations and they are all good.

Just go.

David