Harden's survey result
Summary
“Not for the faint hearted… you need to have some courage to eat at St John with its challenging menu and stark industrial aesthetic” (complete with “harsh acoustics”). But the “uncompromising ethos” of “nose-to-tail eating at its very best” is what’s carved the international renown of Trevor Oliver and Fergus Henderson’s ex-smokehouse near Smithfield Market. “No wonder many of the best chefs in the UK are alumni of this amazing kitchen”: fans feel “this is the only place that treats every part of the animal with respect” and it remains an “all-time favourite” for very many diners (“been going for over 25 years, faultless food and personally I love the minimalism of the décor too”). Ratings did slip quite a bit this year, though, with one or two reports that “menus have been more routine of late, with execution below old standards”. Perhaps the general strain of these post-Covid and post-Brexit times?
Summary
“Uncompromising in all respects… and worth a visit” – “the original nose-to-tail restaurant” has become “a pure London institution” for very many of those who take part in our annual diners’ survey: “timeless… fabulous!” The top draw is the “hearty”, offal-filled menu (“dem bones, dem bones are to die for!”) which is “heaven on a plate” for more adventurous palates. But the masochistic appeal of its “stark, white, industrial interior” has also achieved iconic status over the years – the atmosphere it creates being pepped up considerably by the very professional and personable service.
Summary
“The original nose-to-tail flag-bearer, and still a joy!” – Trevor Gulliver and Fergus Henderson’s “stark” ex-smokehouse in Smithfield has won fame with “top quality, distinctive British cuisine” (“using unusual cuts”, most famously offal), and “although they might have started the trend, they still lead from the front with exciting, innovative and surprisingly delicious food”. It’s “honest, skilful cooking that puts the produce front and centre” on “an uncompromising and sometimes challenging menu”; and the “hearty-yet-nuanced” results are a case of “simple things done well”… “perfect”. With its brutally “simple and stylish”, “whitewash-walled” interior (“deafeningly loud” at times) and “relaxed but attentive service”, it remains “a must-go” (“what a place to take visitors to show off London’s restaurant scene”). Top Tip – “Eccles Cake with Lancashire Cheese is outstanding”.
Summary
“The original nose-to-tail flag-bearer, and still a joy!” – Trevor Gulliver and Fergus Henderson’s “stark” ex-smokehouse in Smithfield has won fame with “top quality, distinctive British cuisine” (“using unusual cuts”, most famously offal), and “although they might have started the trend, they still lead from the front with exciting, innovative and surprisingly delicious food”. It’s “honest, skilful cooking that puts the produce front and centre” on “an uncompromising and sometimes challenging menu”; and the “hearty-yet-nuanced” results are a case of “simple things done well”… “perfect”. With its brutally “simple and stylish”, “whitewash-walled” interior (“deafeningly loud” at times) and “relaxed but attentive service”, it remains “a must-go” (“what a place to take visitors to show off London’s restaurant scene”). Top Tip – “Eccles Cake with Lancashire Cheese is outstanding”.
For 32 years we've been curating reviews of the UK's most notable restaurant. In a typical year, diners submit over 50,000 reviews to create the most authoritative restaurant guide in the UK. Each year, the guide is re-written from scratch based on this survey (although for the 2021 edition, reviews are little changed from 2020 as no survey could run for that year).
Have you eaten at St John Smithfield?
Restaurant details
St John Smithfield Restaurant Diner Reviews
"The St. John Smithfield restaurant has been on my bucket list for many years, and on December 8th 2022 we finally made it. After we we navigated to the crowds we finally found the "dining room" a few steps up from the simpler bar area. Talking about simple, the restaurant's interior is held quite simplistic and very white in its down-to-earth style. I like the concept of "nose-to-tail" although I did not find this reflected in the daily changing menu. I understand the nose-to-tail options are spread over a number of days and not in a single day's menu? I picked the Terrine to start with and I reckon that this reflects the nose-to-tail in a single dish. I liked it a lot. The "White Ham" as a mains was way too salty. The service was properly excentric, very kind, and personable. I noticed to my liking that this is one of the few London restaurants where they did not add a tip by default. Very rarely seen nowadays."
Prices
 Drinks |
|
|---|---|
| Wine per bottle | £33.00 |
| Filter Coffee | £6.00 |
 Extras |
|
|---|---|
| Service | 12.50% |
26 St John St, London, EC1M 4AY
| Number of Diners: | |
| Required Time: | |
Opening hours
| Monday | 12 pm‑3 pm, 6 pm‑10:30 pm |
| Tuesday | 12 pm‑3 pm, 6 pm‑10:30 pm |
| Wednesday | 12 pm‑3 pm, 6 pm‑10:30 pm |
| Thursday | 12 pm‑3 pm, 6 pm‑10:30 pm |
| Friday | 12 pm‑3 pm, 6 pm‑10:30 pm |
| Saturday | 12 pm‑3 pm, 6 pm‑10:30 pm |
| Sunday | 12 pm‑4 pm |
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