St. JOHN Smithfield, the original site of Fergus Henderson’s revolutionary British restaurant group, stands as a bastion of nose-to-tail cooking in Central London. Housed in a former smokehouse on St John Street, its stark whitewashed walls and pared-back interiors create an unadorned backdrop for one of the most iconic and influential kitchens in the capital. Celebrated for its bold, unflinching dedication to utilising every part of the animal, the restaurant redefined British cuisine with dishes like roast bone marrow with parsley salad and devilled kidneys. The daily changing menu honours seasonality and tradition, grounded in hearty preparations and thoughtful simplicity. Dining here is a rite of passage for serious food lovers, praised by critics for its integrity, originality, and lasting impact on London's gastronomic scene. The atmosphere balances an old-world sense of occasion with honest hospitality, drawing loyal regulars and culinary pilgrims alike. With a considered wine list and a kitchen that celebrates depth of flavour over embellishment, it remains a gold standard for nose-to-tail dining — open for lunch daily, and for dinner Monday to Saturday.