Gmbklm's review of St John

Eaten at St John 3 times in the last 18m. Our most recent visit was April 11, having not eaten there since early 2010 (always booked up). Its pretty much unchanged, and every bit as good, with its focus on simple high quality English dishes, especially the “unpopular cuts”.

The main white walled dining room is rather stark and cold, especially with its warehouse style lighting – but perfect abattoir décor ! OK when busy, but it must be very “cold” if there are times when the restaurant is quiet.

The waitress and serving staff were very professional and knowledgeable, able to properly answer questions about the menu. However, not particularly friendly or charming. They coped very well with the very busy restaurant.

We love the simple high quality, very tasty and very earthy style of the dishes (eg fantastic pigeon), unusual off-cut and offal dishes (eg chitterlings). Our venison offal was a little uninspiring; mainly liver. However, on a previous visit, it would have been difficult for the very gamey grouse to have been any more “red”, which might not be to everyone’s taste. The menu really focusses on the gutsy stronger tasting cuts and dishes.

We had absolutely delicious trifle and apple cake for dessert. Possibly the best restaurant trifle I've eaten – Following on from Gary Rhodes great achievement 10+ yrs ago with Shepherds Pie ?

We liked the wine list, with its unusual bias to well selected regional French.

Great value at circa £75 for 2 for 2 courses inc service ex all drinks.

Overall, a great restaurant, with professional staff serving very tasty and sometimes very unusual dishes. Long may it continue.