St. John

Step into St. John in Farringdon and you’re entering a space that commands quiet reverence. With its stark white walls and understated elegance, this British institution has been shaping the way people think about traditional British cooking since the 1990s. The bar doubles as a bakery, filling the air with the scent of freshly baked goods, and whether you’re here for a leisurely midday meal or a celebratory dinner, the atmosphere transforms every visit into something memorable.

The kitchen takes a fearless approach to British ingredients, celebrating nose-to-tail eating with dishes that sound medieval but taste thoroughly modern. The legendary bone marrow with parsley salad requires participation—you’re handed a lobster pick to coax the rich, gelatinous marrow onto sourdough toast. Pies arrive with impressive crusts and deeply satisfying fillings, while the Welsh rarebit deserves its own category of comfort food. Even the vegetable dishes showcase remarkable technique, with vinegary greens and caramelized shallots that prove this kitchen respects every ingredient.

St. John works beautifully whether you’re dining alone with a good book or hosting a group around a suckling pig. The staff move with purpose and precision, treating every drink order with the urgency it deserves. This is the kind of place where rituals matter—the Lea & Perrins arrives automatically with your rarebit, and the madeleines are baked fresh only when you order them.

Finish with those famous madeleines, warm from the oven and begging to be dipped into espresso or butterscotch sauce. Founders Fergus Henderson and Trevor Gulliver created something that countless restaurants have tried to imitate, but there’s only one original. Whether it’s your first visit or your fiftieth, St. John delivers an experience that reminds you why some restaurants become institutions.