I recently had the pleasure of going to dinner at St John’s Bar & Restaurant in Smithfield, London. Another work event that has allowed me to explore culinary London, and another restaurant that has been a long time on my hit list.
St John’s Bar & Restaurant was opened in Smithfield by Fergus Henderson and Trevor Gulliver in October 1994. The former part smokehouse/part townhouse, is a stunning location for a restaurant with whitewashed walls and high ceilings. Fergus Henderson is famous for his book Nose to Tail Eating, and this is reflected in the daily changing menu, which, frequently includes many types of offal including bone marrow and chitterlings.
My fellow diners were very excited about this, I was slightly nervous. In principal, it fits with my ethic, no waste and the best parts of the animal are not abandoned. I love black & white pudding and other products that are offal related but I had not braved the hardcore offal products. I’ve only been eating meat for a couple of years now (excuses!), in a serious sense anyway, but as always, I am open to experimentation. I wasn’t alone in my trepidation, we even had a pescetarian on board, so we decided to go for a group menu at £40 a head, with our choices of a fish starter and main course and a meat starter and main course. We would also be allowed to get two a la carte starters and main courses. This was perfect, allowing me to play safe and dabble. I was quite excited at the prospect, knowing that I would definitely have a good meal and opportunities to explore.
We arrived and entered the impressive bar, and ordered some wine. Well, a kir royale first and then some red & white for the table. Not long after were ushered to the private eating area. It was quite compact but very sociable, I really liked it. I do think it made life difficult for the waiting staff, however.
The food arrived promptly, and was presented in a no frills way on large sharing plates, again very sociable and I approved. For starters we had Mussels, Leeks & Salsify (top photo) and Venison Saddle, Beetroot & Pickled Walnut. I had both and they were really good, the salsify was beautiful, an unusual ingredient that deserves to be used more. It complemented the mussels perfectly and appeared to blend with the leeks. The venison wastender and delicious, although the beetroot might have overshadowed it a little. We also had a la carte Roast Bone Marrow & Parsley Salad, which I didn’t taste but it was generally very well received. Add to list for my next trip there!
For our main course we had Roast Beef & Horseradish which was served rare. We almost had a scene as everyone wanted some. Really (you know who you are ;)). We also had Brill Baked on Green & White Vegetables, predominantly fennel from what I gathered. I had the brill and it was superb, moist, tender and fragrant with the fennel which cushioned it underneath. The mains were served with big bowls of baby potaotoes and delicious spring greens.