St. JOHN Smithfield opened in 1994 in what was then a most unlikely spot. London’s restaurant world has changed beyond recognition since, and perhaps we played a small part in that.
26 St. John Street, London EC1M 4AY
The Mothership, as it is known to many, is where it all started. Fergus led the kitchen with his forthright views and the rigour that still runs through all that we do. The litany of chefs who have gone on to new things is a testimony to our way of working, of continuity. Today we are led by Head Chef Jonathan Whittle who continues the good work.
The bar, the bakery counter, and the restaurant, are all the product of the passing of time, of rhythms of the day long established and, we hope, a place of welcome and enjoyment! It is here where the Roast Bone Marrow and Parsley Salad first appeared on our menu.
94-96 Commercial Street, London E1 6LZ
We started baking bread from the early days at Smithfield, the smell of the fresh bake welcoming our people as they began their day ahead. We began to outgrow the small bakery off the bar and we decided that we should create a bakery with its own space. Very quickly, however, we became a restaurant and our head baker had to wait another few years before we finally opened our bakery in Bermondsey!
Head Chef Farokh Talati leads the kitchen succeeding a notable line of chefs who have gone on to “sing with their own voice”. His leadership continues to give Bread and Wine its voice, in a place that responds to and is a part of the now vibrant neighbourhood outside its front door.
98 Marylebone Lane, London W1U 2QA
“There is no plan” said Trevor once. We ponder, discuss and then sometimes do new things. It took quite a few years before we opened St. JOHN Marylebone.
Its location, a small site giving onto the side street with tables, offers a secluded restaurant in a cosmopolitan area. The daily rhythms and a close interaction with our customers and kitchen, were important to us. The kitchen is led by Head Chef George Freegard, who is offering a modern approach to the St. JOHN way of cooking, never forgetting where it came from.
So, from a pastry and a coffee in the morning, perhaps some bread for home, a cocktail or a glass of crémant at the end of the day…and as ever the twice a day changing menu, Marylebone provides.
3 Neal’s Yard, London WC2H 9DP
We opened our small Covent Garden bakery in the Yard back in 2018, selling our breads, pastries and wines. A happy place serving locals their daily needs, and of course, those visitors seeking that, somewhat noted, doughnut! Our landlords recently asked if we would move the four yards across the Yard and they’d give us an upper floor instead of a basement.
Whilst things always take a little longer than planned, we now have a restaurant and wine bar – and lo and behold the bacon sandwich is back, as a roll, with Head Chef Rosa Baak leading the way. We are enjoying providing breakfast once more, even a glass too, should that be your fancy.
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