Sunday 29 March 2015   download menu

The menu at St. John Bread and Wine changes between lunch and supper everyday. The menu is structured largely around smaller, starter size dishes which we encourage guests to share with around a half dozen more substantial dishes offered from midday or 1.00 pm at lunchtime and 6.00 pm or 7.00 pm at supper time.

The reason for the time specific dishes on the menu is that some of our suppliers don't arrive in London until later in the morning or evening, and that some of the main course size dishes are cooked in the bread ovens once baking has finished and so may not be ready for noon or the start of supper service.

It's worth noting that on weekends, the kitchen at Bread and Wine closes at 4.00 pm and re-opens at 6.00 pm, however we can still offer diners a glass of wine, cheeses and something sweet from the bakery counter.

For details of group menus, see the FEASTING page.


Jersey Rock Oysters (each)
Celeriac Soup & Cured Pig Cheek
Potted Pork
Cauliflower, Butter Beans & Leeks
Roast Shallots, Goat's Curd & Green Sauce
Game Terrine
Smoked Mackerel, Beetroot & Horseradish
Ox Heart, Dandelion & Pickled Walnut
Squid, Fennel & Aioli
Hardwick Lamb & Carrots
Mussels, Cider & Dill
Fennel & Berkswell
Whole Crab & Mayonnaise


Grilled Mackerel & Pickled Red Cabbage
Longhorn Mince on Dripping Toast
Devilled Veal Kidney, Grilled Onion & Potato Cake
Rabbit Saddle, Lentils & Wild Garlic
Smoked Ox Cheek & Suet Pie (for two)


Eccles Cake & Lancashire Cheese
Chocolate Ice Cream & Biscotti
Ginger Loaf & Butterscotch Sauce
Apple & Calvados Trifle
Baked Cheesecake & Marc
Rum & Raisin Ice Cream
Lemon Sorbet & Russian Vodka
Half Dozen Madeleines (fifteen minutes)
One Dozen Madeleines (fifteen minutes)


Devon Blue


Nose to Tail Eating: A Kind of British Cooking.St. John Cookbook
Beyond Nose to Tail: A Kind of British Cooking Part II
The Complete Nose to Tail: A Kind of British Cooking
Reservations Wine Orders Mailing List