Situated in a former smokehouse, the stark décor of bare floorboards, cream walls and large tables in straight rows at St. John Bar and Restaurant leaves the real spotlight deservedly on the food. Fergus Henderson and Trevor Gulliver's restaurant use some complex cuts of meat not usually found in mainstream menus and has continued to grow in popularity.

This is a place where die-hard carnivores can get there teeth into a really meaty menu with dishes such as their signature roast marrow bone and parsley salad, to the likes of crispy goose and watercress. Amongst main courses braised beef and swede and smoked Gloucester Old Spot chop and chutney may vie with brill, leeks and tartare sauce, and rabbit saddle with white beans and bacon. Puddings could include a quince Eton mess and rhubarb crumble and custard.

Though obviously a meat eater's paradise, they serve excellent bread from their own in-house bakery.