Cuisine:

• British

St John Description:
The belief that no one eats better than farmers is confirmed by the repertoire of this bare, white, classy canteen, with its pleasant relaxed service which is far from rustic. Here you will find uncompromising cooking with regional dishes revived with gusto, and if you've ever wanted to try nettle soup (in season), this is the place to come. Otherwise go for cured beef and horseradish, or brown shrimp and white cabbage for starters. Follow with plaice, fennel and green sauce or mallard and braised red cabbage and choose from side orders like sprout tops or potatoes. The variety meats (the American term is perhaps more accurate than the English "offal") might include venison and beetroot. In desserts simplicity rules as always here, as in lemon posset and almond cake or apple crumble and custard. There are many decent wines by the glass on a short-ish list.


Be the first one to rate and write a review for this St John restaurant!