Founded by Fergus Henderson and Trevor Gulliver, St John Restaurant presents simple and traditional British cooking at its best, but with a twist. ‘Nose to tail eating’ is how Henderson describes his cooking and there couldn’t be a better description; out of respect to the animal he believes that any part of it could become a culinary delight.

Starters include such dishes as Roast bone marrow and parsley salad (already a culinary classic) and Chitterlings & Dandelion.  For main course you can have Chicken & Ox Tongue Pie, Roast Beef on Dripping Trencher or Pig’s Head & Potato Pie.  Alternatively, and only if you’re in a large group, you can literally go the whole hog – a whole Roast Suckling Pig for 14-16 guests can be ordered a week in advance at a cost of £320.

St John is also known for its distinctly minimalist decor – the conversion from Georgian Townhouse/smokehouse involved little more than painting the walls white.