St. John

When St.John began serving its nose-to-tail menu under head chef Fergus Henderson, it was a trailblazer for whole animal cooking in a city that was still squeamish about serving offcuts. Now a veritable institution whose offal and bone marrow influence can be seen right across the capital, St.John has managed that rare thing in London: it’s survived across three decades and is still as relevant as the day it began. Don’t just stick to meat, the doughnuts and fresh-made madeleines are famous for a reason. If you fancy something less formal, head to Spitalfields for the sister branch, St.John Bread and Wine, or stop by the St John Bakery on Druid Street for those inimitable madeleines.