St. JOHN

Absolutely stunning restaurant! I was here recently and had some of the most fantastic food. Firstly we were pleasantly greeted by a lovely gentleman (didn’t catch his name but he was super chatty and lovely). And we were seated right by the kitchen which was perfect! Loved seeing the chefs work, one of them was butchering a whole pig at one point - incredible! The food was an easy 10/10. The bone marrow was easily the best dish we had, it’s obvious why they run out of this so quickly. The pork head and broth was so rich and delicious and we loved the lamb and the blood cake too. And how could I forget the Welsh rarebit. So rich and delicious. I want this again! And I’d go back just to have the bone marrow again and again. Highly recommended.

One of my favourite restaurants in the world and one of the best arguments for British food I've ever experienced. The staff were incredible, the perfect balance of attentiveness and leaving you to enjoy your food and company. They also advise on how much we should order (they actually suggested that we ordered too many side dishes) as well as wines to pair well with different dishes. The food itself was, as you would expect, exceptional. The famous Bone Marrow exceeded the hype, we had Pigeon and Sole which were beautifully cooked with the perfect accompaniments. This place has made me wish Welsh Rarebit was available as a side in every restaurant. The meal overall was very good value for money considering the amount and quality of what we ate. Absolutely looking forward to going back at the soonest opportunity.

Truly excellent service today when the maitre d’ noticed us wishing happy birthday to our adult daughter on arrival and, without saying anything, added a little candle to her dessert. This was on top of highly professional service throughout - attentive but not over-bearing. Oh, and the food’s good too. The beef broth is particularly recommended and all the desserts were yummy, from the pear sorbet with vodka to the bread pudding with butterscotch sauce.

This isn't a typical michelin restaurant that focuses on aesthetics and luxury ingredients. It's a more rustic and traditional type of place - the plating definitely isnt pretty. And that's perfectly fine if flair and originality is displayed in other ways. The only courses that really impressed were the starters - crispy pig cheek and radishes paired beautifully and the braised squid and red wine was unique. My main of duck was a little rare for my liking. The pork was very competently cooked but nothing special. For dessert, the bread pudding tastes great and is wholesome and filling. The chocolate mousse is dense and thick. Both good desserts but nothing otherworldly. Strangely, the bread served at the start comes without bread plates and the butter is rock hard and unspreadable. There are some decent and affordable by the glass options for wine Service is friendly and very efficient. The restaurant was full (i think it always is), which made for a good atmosphere. I enjoyed the meal, but don't really think this quite hits the height of a nuchelin star.