St John Marylebone marks a brand new period for the famed London restaurant

by Editors Staff

You already know a revolution has succeeded when the modifications it wrought turn into so ubiquitous you possibly can hardly keep in mind what life was like earlier than it. It occurred with the web, with the smartphone, and with St John. 

The story of the London restaurant has been advised many instances, by many individuals – together with us and a compendium of artists, trend designers, and designers within the Wallpaper* October 2022 ‘Icons’ subject. But for many who don’t already know, the unique St John was based in 1994 by chef Fergus Henderson (a visitor editor of the October subject together with his spouse Margot) and Trevor Gulliver in a transformed smokehouse close to the Smithfield meat market. The menu pioneered the idea of ‘nose-to-tail’ consuming whereby each a part of the animal is used, together with components much less in style in Western cooking, just like the intestines and the mind. 

St John Bourgogne Pinot Noir and a plate of bone marrow

(Picture credit score: Elliot Sheppard)

The unique St John has turn into a blueprint for a lot of noteworthy restaurant launches since. In London alone, Café Cecila, Primeur, Bistrotheque and Manteca have all adopted an analogous strategy, with a couple of of the pinnacle cooks truly being St John alumni. 

Supply: Wallpaper

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