Founded in 1994 and acclaimed for its simple recipes, focus on quality ingredients, and zero waste cooking. The collection includes signature dishes, menu ideas, wine pairings, and insights into their approach that has inspired chefs and home cooks alike.

THE BOOK OF St. JOHN

By Fergus Henderson & Trevor Gulliver

Welsh Rarebit page 252 toasted sourdough topped with sharp cheddar, Guinness, mustard & worcestershire 9

Grilled Anavery Farm Lamb’s Heart*+ page 18 herb-balsamic marinated & seared, grilled leeks, gem lettuce, peas, capers, mint dressing 15

Clams & Pork Trotter + page 161 tomatoes, garlic, herbs, English dry cider 17

Roasted Bone Marrow + page 150 parsley salad, lemon oil, toasted baguette 19

‘The Salad Which Saved My Life’ + page 110 roasted tomatoes, parsley, anchovies, capers, gem lettuce & a splash of vinaigrette (page 108) 12

Dearborn Ham & Fontina + page 80 confit potatoes, pickled red cabbage (page 121) & a dumper truck of chopped parsley 27

Haddock & Leek Pie page 167 braised fish, leeks, capers, white wine, cream with a puff pastry top 25

Braised Local Rabbit + page 34 mustard, bacon, dry cider, herbs, crème fraiche, tagliatelle 32

Crispy Duck Leg + page 54 duck confit, duck fat potatoes, braised sour cabbage, prunes 37

Parfait Possibilities + page 225 honey & brandy custard, apple-cinnamon compote, short bread 9