The Book of St. John

A celebration of a chef like no other.Join the inimitable Fergus Henderson and Trevor Gulliver as they welcome you into their world-famous restaurant, inviting you to celebrate 25 years of unforgettable, innovative food.Established in 1994, St. JOHN has become renowned for its simplicity, its respect for quality ingredients and for being a pioneer in zero waste cooking – they strive to use every part of an ingredient, from leftover stale bread for puddings, bones for broths and stocks, to typically unused parts of the animal (such as the tongue) being made the hero of a dish. Recipes include: Braised rabbit, mustard and baconOx tongue, carrots and caper sauceDuck fat toastSmoked cod’s roe, egg and potato cakeConfit suckling pig shoulder and dandelionThe Smithfield pickled cucumbersSt. JOHN chutneyButterbean, rosemary and garlic wuzzHoney and bay rice puddingFeaturing all the best-loved seminal recipes as well as comprehensive menus and wine recommendations, Fergus and Trevor will take a look back at the ethos and working practices of a food dynasty that has inspired a generation of chefs and home cooks.