St. JOHN

• Nose-to-Tail Dining: St. JOHN is renowned for its pioneering approach to nose-to-tail eating, emphasizing the use of offal and rare cuts of meat.
• Historical Recipes: The restaurant's menu often features dishes based on historical English recipes, such as faggots and peas.
• Unconventional Ingredients: St. JOHN occasionally serves unique ingredients like squirrel when in season, reflecting its commitment to using a wide variety of meats.

The most honored or signature ingredients at the Michelin-starred St. JOHN in London are:

• Roast Bone Marrow: This is the hallmark ingredient of St. JOHN, famously served roasted in veal bones. The marrow is fatty and rich, served with crusty toasted sourdough and a fresh parsley salad with capers and shallots. It is prized for its gooey texture and deep flavor, making it the restaurant's signature dish that draws diners from far and wide.

• Parsley: Used in the parsley salad that accompanies the bone marrow, it provides a fresh, peppery contrast to the richness of the marrow, balancing the dish with brightness and texture.

• Sourdough Bread: St. JOHN bakes its own dense, crusty sourdough bread, which is essential for serving with the bone marrow. The bread acts as a sturdy and flavorful vehicle to soak up the marrow's richness.

• Offal (various cuts): The restaurant is renowned for pioneering nose-to-tail dining, featuring unusual and traditional British offal cuts prepared simply to highlight their quality. This includes ox tongue and other organ meats, which are central to the culinary philosophy of St. JOHN.

• Cheddar (in Welsh Rarebit): The Welsh Rarebit at St. JOHN is a celebrated dish made with bold cheddar combined with mustard powder, cayenne pepper, Guinness, and Worcestershire sauce melted on bread, showcasing a rich and savory British classic.

These ingredients reflect St. JOHN’s commitment to British seasonal produce, whole-animal cookery, and straightforward preparation that highlights ingredient quality rather than embellishment. The roast bone marrow with parsley salad and sourdough bread remains the iconic dish symbolizing the restaurant’s ethos and culinary identity.