One of London's most influential and revered dining institutions has opened up a location in Marylebone.

The latest iteration - the first in seven years - of Fergus Henderson and Trevor Gulliver’s legendary nose-to-tail restaurant is an ‘all-day, wine-led space’, inspired by the bars of Paris and Florence. Doughnuts from their Bermondsey bakery are served with champagne in the morning, while a daily changing blackboard of sharing small plates and bar snacks take over the menu during the day.

The restaurant is split into two levels; upstairs reserved for walk-ins, passers by who can pull up a chair at the bar or take a seat at a white marble table-top in front of the expansive sash windows. Downstairs, the open-plan dining room is open for reservations small and large, at wooden tables which echo those at St. John Bread and Wine

Beloved by Anthony Bourdain - St John is a unique celebration of modern British fare and a champion of 'nose to tail' eating, this renegade restaurant pioneered the resurgent interest in offal dishes. Expect similar utilitarian surroundings and bare-boned backdrop of the original London restaurant - with a refreshing lack of ceremony ensuring the food is the focus. 

Signature Dishes

Onion soup with bone marrow toast and parsley salad; deep fried Welsh rarebit; and Middle White chop with chicory and sorrel.