What's it good for?
I would recommend this restaurant for both journalist and client lunches. Opened in 1994, it sits on the site of a former smokehouse. The decor is simple - with white walls and linen, and wooden tables - and the ambience is geared very much towards the food lover.
In addition to the restaurant there is a bar area, bakery and a private dining room. The atmosphere is relaxed with no dress code.
This is definitely the place to visit if you're not afraid to try something different. Regular dishes include pigeon, chitterlings and snails. But if that's really not your thing, beef and Welsh rarebit are also on the menu.
Who's the boss?
The kitchens at St John are led by Chris Gillard and sous chef Suzanne Jackson. Waiting staff are attentive and happy to enlighten you on ingredients.
Some of the tables are quite close together, so if you need a bit more privacy it would be worth putting in a request in advance for a table in the corner. You are reassured that all food is fresh and cooked from scratch, with a 20-minute waiting time on some dishes.
St John, 26 St John Street, EC1M 4AY
020 7251 0848.