In the past week St. John Hotel was one of the few restaurants that were awarded a Michelin star. We’d already been to St. John Smithfield (which also has a Michelin star) and St. John Bread & Wine and we were keen to try out the latest of the St. John dining establishments.
Fergus Henderson, the head chef of the St. John restaurants, is one of the most important figures in the English dining scene. He essentially single handedly made head-to-tail dining fashionable and his cooking has won him much critical acclaim (among others Anthony Bourdain is a big fan of his cooking).
Like the other St. John restaurants, St. John Hotel specialises in head-to-tail dishes. The interior is also fairly similar to the other restaurants (toned down, simple and mostly white). The dining area is not very large (houses maybe about 20-30 seats) and a nice feature of the dining room is that it is overlooking the open kitchen.
During our visit to St. John Hotel we tried the following dishes:
- Welsh Rarebit (8/10)
- Buck Rarebit (9/10)
- Salt Hake Fritter & Tartare (8.5/10)
- Sweetcorn & Hot Butter (8.5/10)
- Brown Shrimp, Artichoke & Egg (8.5/10)
- Beef Mince Pie, for two (9/10)
- Chocolate & Hazelnut Eclair (9/10)
- Apple Crumble & Custard (9/10)
- Queen of Puddings (10/10)
In total we paid £130 for three people (including coffee, soft drinks, water and service charge) at St. John Hotel, which is a fair price for the level of cooking and location.
Overall rating for St. John Hotel: 8.5/10
(The rating reflects quality of cooking, quality of food, overall service and price)