St. John Hotel: Meat and Greet

Chef Fergus Henderson and Trevor Gulliver Invite You to Stay the Night in London’s West End

Given chef Fergus Henderson's reputation for carnal pleasures, perhaps it’s not surprising that he's leading the charge from table to bed. The pioneer of "nose to tail" eating is extending his micro-empire with business partner Trevor Gulliver (which includes two restaurants, a bakery and a wine shop) with the new St. John Hotel. The 15-room guesthouse, located in the former site of famed theater eatery Manzi’s, is modestly appointed with white wainscoted walls and industrial lamps, leaving the spotlight for culinary marvels—including the 24-hour room service menu. In place of club sandwich mainstays, rotating plates highlight the pair's pioneering offal-centric approach, which has inspired acolytes such as Momofuku’s David Chang and The Spotted Pig’s April Bloomfield. Savory buns in flavors such as bitter chocolate, prune and anchovy will be on offer; their continental cousins will not: “We’re British, we don’t do croissants,” Gulliver explains. For today’s film, photographer Marcus Gaab checked into the soon-to-open hotel for a feast between the sheets that included oysters, roast pork and ham and eggs. Should you attempt something similarly indulgent, click here to read about Henderson’s preferred digestif.


(Read More)

Conversations

No comments have been added yet

Add A Comment

You must be logged in to comment

Previously In gastronomy

View Full gastronomy Archive
LOAD MORE
PLEASE SELECT YOUR LANGUAGE:
中文
ENGLISH
请扫描二维码,关注NOWNESS官方微信!
WeChat

或直接添加NOWNESS官方微信账号:
NOWNESS_OFFICIAL

3777