St. John
At St. John Smithfield, chef Fergus Henderson has brought his philosophy of “nose to tail eating” to life. The restaurant, which opened in 1994 in a space formerly occupied by a smokehouse, is devoted to the preparation and consumption of meat. But it’s not just dainty filets they’re cooking; they also transform the innards and bones of meat and fowl into dishes that are both rustic and highly sophisticated. Henderson’s signature dish may well be his roasted marrow bones with parsley salad, the massive beef bones served with a small spoon and a simple pile of grey sea salt. But the talented chef also transforms ox tongue, tripe and pig’s cheeks with ease into dishes worthy of his fine restaurant.

26 St. John Street, London EC1M 4AY, 020 7251 0848, www.stjohnrestaurant.co.uk

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