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Whitewashed ex-smokehouse where Fergus Henderson pioneered the resurgent interest in offal dishes.
Hours
| Tuesday | 12–10:15 PM |
| Wednesday | 12–10:15 PM |
| Thursday | 12–10:15 PM |
| Friday | 12–10:15 PM |
| Saturday | 12–10:15 PM |
| Sunday | 12–3:30 PM |
| Monday | 12–10:15 PM |
Address and Contact Information
Address: 26 St John St, Barbican, London EC1M 4AY, United Kingdom
Phone: +44 20 7251 0848
Website: https://www.stjohnrestaurant.com/
Menu Photos
Order and Reservations
Reservations: opentable.co.uk
Photo Gallery
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Reviews
Paakhi Bhatnagar
I visited St Johns because I volunteer at the Spitalfields City Farm, where I know the restaurant sources some of its produce from. I had also read lots of good reviews about their food, and I can happily say that all the positive reviewer are correct. The food here is incredible! The dishes are simple but you can tell the care and intention that has gone into sourcing quality ingredients and cooking them with precision.
Their vegetarian menu is not expansive but we tried pretty much all the veggie dishes they had, and I loved every single one of them. All the dishes look to celebrate the flavour and texture of the vegetables so the seasoning is light and designed very much to complement the produce, rather than overpower it. My favorite was their side cabbage greens – it was cooked to perfection, with the most subtle but delectable buttery dressing.
Their desert menu was very impressive. We had their chocolate cake which was very delicious – perhaps one of the best ones I’ve had. They also brought out complimentary madeleines which we had with some coffees
To finish it all off, the service was also very good. All the staff were friendly, kind and precessional. I would very much like to come here again, and also try the other branches of St Johns.
… moreTheir vegetarian menu is not expansive but we tried pretty much all the veggie dishes they had, and I loved every single one of them. All the dishes look to celebrate the flavour and texture of the vegetables so the seasoning is light and designed very much to complement the produce, rather than overpower it. My favorite was their side cabbage greens – it was cooked to perfection, with the most subtle but delectable buttery dressing.
Their desert menu was very impressive. We had their chocolate cake which was very delicious – perhaps one of the best ones I’ve had. They also brought out complimentary madeleines which we had with some coffees
To finish it all off, the service was also very good. All the staff were friendly, kind and precessional. I would very much like to come here again, and also try the other branches of St Johns.
Ali Kurshat Altinsoy
St John is an institution of a restaurant worldwide. Fergus Henderson literally changed the way we eat since opening this destination.
absolutely iconic and always a wonderful, fun, delicious experience.
an incredible space in itself, terrific vibes and an ever-changing menu means this is somewhere you can return again and again for every occasion.
… moreabsolutely iconic and always a wonderful, fun, delicious experience.
an incredible space in itself, terrific vibes and an ever-changing menu means this is somewhere you can return again and again for every occasion.
Juan Pablo Arizpe
Anthony Bourdain’s London favorite. The restaurant that popularized nose-to-tail dining, St. JOHN is an institution in London. I’d been meaning to go for a while, and my eventual visit did not disappoint. Great, simple food gives reason as to why English food shouldn’t be written quickly. Would recommend it to a friend, and I would definitely go again.
Highlights
• Roast Bone Marrow and Parsley Salad: Maybe the most famous dish here, I fully blame it for the rising cost of bone marrow. A great example on how simple, high-quality ingredients can produce exceptional results. The parsley salad adds a great freshness to the plate, very well balanced
• Potted Beef: The best dish of the day. The beef was perfectly seasoned: a bit sweet, a bit smoky, well cooked and very umami. Tasted like slightly sweet birria, so good we ordered it twice
• Abbey’s Chocolate Cake: I love chocolate, and this cake was a chocolate lover’s dream. Rich, decadent, dark and covered in ganache. One of the best chocolate cakes I’ve ever had
• The Restaurant itself: St. JOHN thrives on the beauty of simplicity. From its decorations to its menus to its dishes, the restaurant delivers a high-class experience with all the humility of a simple english farmer. Recommended for date nights
Lowlights:
• Mylor Prawns and Aioli: We found the prawns and aioli combination to be a bit harsh and overpowering, and the prawns themselves didn’t have much meat. One of the few misses of the night
• Rollright, Pink Fir and Spring Onion: This dish was just cheese, onions and potato. Simplicity can be good, but in the case of this dish it was just too simple and boring
… moreHighlights
• Roast Bone Marrow and Parsley Salad: Maybe the most famous dish here, I fully blame it for the rising cost of bone marrow. A great example on how simple, high-quality ingredients can produce exceptional results. The parsley salad adds a great freshness to the plate, very well balanced
• Potted Beef: The best dish of the day. The beef was perfectly seasoned: a bit sweet, a bit smoky, well cooked and very umami. Tasted like slightly sweet birria, so good we ordered it twice
• Abbey’s Chocolate Cake: I love chocolate, and this cake was a chocolate lover’s dream. Rich, decadent, dark and covered in ganache. One of the best chocolate cakes I’ve ever had
• The Restaurant itself: St. JOHN thrives on the beauty of simplicity. From its decorations to its menus to its dishes, the restaurant delivers a high-class experience with all the humility of a simple english farmer. Recommended for date nights
Lowlights:
• Mylor Prawns and Aioli: We found the prawns and aioli combination to be a bit harsh and overpowering, and the prawns themselves didn’t have much meat. One of the few misses of the night
• Rollright, Pink Fir and Spring Onion: This dish was just cheese, onions and potato. Simplicity can be good, but in the case of this dish it was just too simple and boring
Walker Storrer
Really memorable dining experience! Everything I had was unique for me. I got the bone marrow toast which I really liked – salty, savory, fresh with the greens. The bread is fantastic. I also got the ox liver, onions, and beets and horseradish. The liver was like a slightly tough steak but without any gristle or fat. It is rich and creamy. I liked it! The horseradish was not overly strong, I think I’d prefer a little sharper. The onions added some pop, which was needed cause beets are generally quite muted flavorwise. I also got the Madelines and a decaf espresso, which was a tasty pairing! On their own the Madelines are a bit uninspired so the coffee adds a strong counter. The service was very good! I didn’t have a reservation but it was easy right after lunch hour on a weekday in January. I love what they’re doing there overall – innovative and unpretentious!
… moreJit Sandhu
They say good things come to those who wait. After waiting a few weeks for our booking, we were however hoping the experience would be a little better than just good. But good, was as good as it got. The venue is tastefully stylish, and not too pretentious, which it turned out was the opposite of the service, which at times bordered on the slightly aloof. The food was good, the welsh rarebit tasty and packin a flavour bomb to hit your taste buds. The beetroot, boiled egg and anchovy salad was a favourite for the way the opposing flavours somehow felt like they’ve always belonged together. The special was faggots in a chicken pea stew that promised deep rich flavours but underwhelmed in its regularity. Overall the experience was enjoyably good, but we were left hoping it would have been a great one.
… moreYifan sun
After living in the UK for a year, I finally found the time to visit this legendary restaurant.
The madeleines at St. John are often called the best in London, but the restaurant’s reputation extends far beyond its desserts.
Founder Fergus Henderson pioneered the philosophy of nose-to-tail eating and was honoured with the Lifetime Achievement Award by The World’s 50 Best Restaurants.
Cai Lan himself once declared it “the best restaurant in London.”
The space is minimalist and calm; the white interior makes the whole restaurant feel bright and open.
Sunlight pours in through the windows, giving everything a gentle warmth.
Roast Bone Marrow and Parsley Salad ⭐️⭐️⭐️⭐️⭐️
Bread toasted to a perfect crisp.
Bone marrow sprinkled with sea salt — rich, savoury, deeply fatty.
The salad opens with a touch of lemon acidity, followed by the clean, slightly bitter freshness of parsley.
Pigeon, Chard and Anchovy ⭐️⭐️⭐️
Tender pigeon with savoury depth and a hint of gaminess, along with a light fermented acidity reminiscent of pickled greens.
However, the leg portion felt a bit rough.
Madeleines (One Dozen) ⭐️⭐️⭐️⭐️⭐️⭐️
Soft, sweet and fragrant; warm and lightly crisp on the outside, moist and airy within.
Buttery and wheaty aromas interlace — simple, comforting, and genuinely delicious.
Chocolate Mousse ⭐️⭐️⭐️⭐️
Smooth and dense texture; rich yet balanced with just the right blend of bitterness and sweetness.
Total bill: £91.91
Recommendation score: 9/10
… moreThe madeleines at St. John are often called the best in London, but the restaurant’s reputation extends far beyond its desserts.
Founder Fergus Henderson pioneered the philosophy of nose-to-tail eating and was honoured with the Lifetime Achievement Award by The World’s 50 Best Restaurants.
Cai Lan himself once declared it “the best restaurant in London.”
The space is minimalist and calm; the white interior makes the whole restaurant feel bright and open.
Sunlight pours in through the windows, giving everything a gentle warmth.
Roast Bone Marrow and Parsley Salad ⭐️⭐️⭐️⭐️⭐️
Bread toasted to a perfect crisp.
Bone marrow sprinkled with sea salt — rich, savoury, deeply fatty.
The salad opens with a touch of lemon acidity, followed by the clean, slightly bitter freshness of parsley.
Pigeon, Chard and Anchovy ⭐️⭐️⭐️
Tender pigeon with savoury depth and a hint of gaminess, along with a light fermented acidity reminiscent of pickled greens.
However, the leg portion felt a bit rough.
Madeleines (One Dozen) ⭐️⭐️⭐️⭐️⭐️⭐️
Soft, sweet and fragrant; warm and lightly crisp on the outside, moist and airy within.
Buttery and wheaty aromas interlace — simple, comforting, and genuinely delicious.
Chocolate Mousse ⭐️⭐️⭐️⭐️
Smooth and dense texture; rich yet balanced with just the right blend of bitterness and sweetness.
Total bill: £91.91
Recommendation score: 9/10
Alex Sánchez
Consistent quality throughout the years, ate the bone marrow on 2015 and again this time and couldn’t tell the difference. Classic brit pub food, french wine list. What is there not to like?? Bit cold in the dining room tho!! A Classic in London not to be missed!
… moreDanielle
A lovely space, really nice flow in the dining area. Food was a disappointment unfortunately, given the stellar reviews and the star. Pork tongue was the star of the show. We were recommended the bone marrow but was bland and definitely below average, crab toast was very wet and pasty. Good to try it, but won’t be returning.
… moreAndres Espitia
Overall an amazing experience, with top tier food and great service. Highlights are the roast bone marrow salad and parsley salad, the grilled ox heart and parsnips, and eccles cake and lancashire cheese. The bone marrow truly deserves the hype, and the ox heart was flavourful and tender. Fully recommend St John!
… moreDaria Mal
Visiting St. JOHN was an unforgettable experience. This legendary Michelin-starred restaurant delivers incredible traditional British cuisine with a focus on nose-to-tail cooking. Every dish was full of flavour, and the attention to detail was exceptional. What truly made the evening special, though, was the staff – every member was welcoming, knowledgeable, and attentive, making the experience effortless and memorable. A must-visit for anyone looking for a quintessentially British fine dining experience.
… more