"Any Londoner who knows about food has a soft spot for St. JOHN, as do the myriad chefs who trained here under Fergus Henderson before opening their own places. Come for nose-to-tail eating, with a menu that might run from deviled kidneys to the decadent roasted bone marrow, or less carnivorous options like earthy braised beetroot with goat’s curd. And don’t miss the baked-to-order madeleines." - Elizabeth Winding, Sonya Barber
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Patricia Niven
