St. JOHN Restaurant Company

THE St. JOHN GROUP

St. JOHN has six operations: two restaurants, a commercial bakery, a retail bakery, a winery and a wine import company.  Each of the enterprises is unique, but they all adhere to the distinct style and philosophy which gathers all branches of the business under the St. JOHN umbrella and makes them so instantly recognisable. Each is at the beating heart of the vibrant community in which it was established.

St. JOHN SMITHFIELD

The first St. JOHN Restaurant in London's Smithfield was opened in 1994. Housed in an old bacon smokehouse, Trevor and Fergus did little to the space other than whitewash the walls.  In the twenty years and more that followed, St. JOHN has become an institution, much lauded (and copied) for its pared back aesthetic and pioneering simplicity, with Fergus Henderson hailed as the godfather of modern British cookery.  

St. JOHN BREAD and WINE

The opening of St. JOHN Bread and Wine followed in 2003, when the baking of bread for which St. JOHN had become lauded outgrew the Smithfield location. Initially intended as a counter for breads and takeaway wines, offering small plates for those who stopped by as they collected their supplies, its position as a restaurant in its own right soon overtook the original intention. 

St. JOHN BAKERY

Real bread is central to the St. JOHN philosophy; Fergus says: “Bread is as essential as your knife and fork in the eating process”.  The Bakery is housed within a Victorian railway arch, from where it produces the sourdough and doughnuts for which the bakery has become famous, along with a wide range of other renowned products destined for the tables of other iconic restaurants such as The Ivy, Boisdale and many more.

St. JOHN BAKERY NEAL’S YARD 

This is both a bakery shop and a wine shop. The charming and hidden courtyard that is Neal’s Yard, in Covent Garden, has historically always had a bakery to serve the local community. We are proud to be reviving this vital service selling breakfast pastries, our famous doughnuts, and of course loaves and bottles for the table. 

St. JOHN WINES 

The strong principles of genius loci that St. JOHN proudly applies to the restaurant ingredients also extended to the wine list, with Trevor’s resolve that “we would buy from our neighbours” creating an all-French list, bought direct from vignerons.  Trevor works year on year with the various winemakers to decide on the blends for the own-label St. JOHN wines, creating wine that is true to its region, good value and perfectly suited to the table. In 2008 Fergus & Trevor purchased their own winery in the Minervois, France, from where they make their own acclaimed Boulevard Napoleon wine.  Both the St. JOHN label and the Boulevard Napoleon wines are sold to restaurants, retailers and private customers across the UK, US and Canada.

£35,000 yearly
St. JOHN Restaurant Company St John Restaurant, Saint John Street, London, UK
Feb 17, 2020
Full-time
St. JOHN has six operations: two restaurants, a commercial bakery, a retail bakery, a winery and a wine import company. Each of these enterprises is unique, but they all adhere to the distinct style and philosophy which gathers all branches of the business under the St. JOHN umbrella and makes them so instantly recognisable. Each is at the beating heart of the vibrant community in which it is established. Fergus Henderson  is widely recognised as one of the most influential figures in the modern restaurant scene, both in the UK and internationally, responsible for transforming how and what people cook and eat. He coined the now-ubiquitous phrase Nose-to-Tail in his eponymous and multi award winning cookbook of the same name, Nose to Tail Eating, which was published in 1999 and went on to be named in the LA Times as the most influential cookbook of all time. This and his three subsequent books have remained in print ever since; widely read, used and admired and hailed as essential modern classics. In 2005 Fergus received an MBE for services to gastronomy, followed by Lifetime Achievement Awards from the influential 50 Best list, Tatler, Observer, the BBC and more. He is one of the most iconic and adored figures in restaurants today. Trevor Gulliver  founded St. JOHN with the experience of creating several award-winning London restaurants behind him, including wine bars, diners, microbreweries and the seminal Fire Station in Waterloo where he is credited as pioneering the open kitchen format. He has steered St. JOHN over 25 years to achieve and maintain international prominence and veneration, while guiding thoughtful expansion and development across the many diverse elements of the group. In 2019 Trevor co-authored The Book of St. JOHN with Fergus Henderson, to critical acclaim. Where Fergus is responsible for putting food on the plate, Trevor is responsible for putting wine in the glass. His close relationships with vignerons have formed the strong reputation enjoyed by St. JOHN’s all-French wine list, and the production of the critically-acclaimed wines at the St. JOHN winery in France is informed and built by his expertise.
£13.00 - £15.00 hourly
St. JOHN Restaurant Company St John Bar and Restaurant, Saint John Street, London, UK
Feb 06, 2020
Full-time
St. JOHN has six operations: two restaurants, a commercial bakery, a retail bakery, a winery and a wine import company. Each of these enterprises is unique, but they all adhere to the distinct style and philosophy which gathers all branches of the business under the St. JOHN umbrella and makes them so instantly recognisable. Each is at the beating heart of the vibrant community in which it is established. St. JOHN Smithfield The first St. JOHN Restaurant in London's Smithfield was opened in 1994.  Housed in an old bacon smokehouse, co-founders Trevor Gulliver and Fergus Henderson did little to the space other than whitewash the walls.  In the twenty years and more that followed, St. JOHN has become an institution, much lauded for its pared back aesthetic and a simplicity which was shocking at the time, with Fergus Henderson hailed as the godfather of modern British cookery.