St. JOHN, a restaurant that revolutionized the dining scene when it opened in 1994, is celebrating its 30th anniversary. Founded by Fergus Henderson and Trevor Gulliver, St. JOHN introduced London to jellied tripe, pig’s ear soup, and other unconventional dishes at a time when foie gras and lobster were in vogue.
Over the years, St. JOHN’s influence has spread across the UK, inspiring chefs to embrace nose-to-tail cooking and use offal and lesser-known cuts of meat. Restaurants like Mýse in Yorkshire, Manteca in London, and Erst in Manchester have all been influenced by St. JOHN’s ethos of using the whole animal.
Despite its Michelin-starred status, St. JOHN remains a down-to-earth establishment with a focus on good food rather than unnecessary pomp and ceremony. The restaurant’s simple decor, lack of music, and emphasis on bread baking create a unique dining experience that is both comforting and contemplative.
St. JOHN’s commitment to nose-to-tail eating, as outlined in Henderson’s book, has endeared it to diners looking for a more adventurous culinary experience. From bone marrow toast to liver and tongue dishes, St. JOHN celebrates the full range of flavours and textures that can be found in every part of an animal.
To mark its 30th anniversary, St. JOHN will be offering its iconic dishes at 1994 prices for a limited time. Diners can enjoy classics like roast bone marrow, crispy fried pigtail, and apricots on toast at a special rate between September 9th and 27th. Reservations for this unique dining experience can be made starting on August 22nd, and exclusive merchandise will be available on the St. JOHN website in mid-September.
