Tuesday 30 June 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.

Chilled Broad Bean & Lovage Soup
Kohlrabi, White Cabbage & Chervil
Broad Beans & Berkswell
Potted Pork
Hot Smoked Sprats & Pickled Red Cabbage
Globe Artichoke & Vinaigrette
Quail & Aioli
Crayfish & Dill
Courgettes, Butter Beans & Curd
Grilled Mackerel & Pickled Chicory
Wood Pigeon, Grilled Onions & Borlotti Beans
Smoked Haddock, Leeks, Brown Shrimp & Samphire
Herdwick Lamb, Carrots & Green Sauce
Veal Kidney, Roast Shallot & Green Beans
Middle White Chop & Sour Cabbage
Dexter Flank, Duck Fat Potato & Pickled Walnut (for two)


Eccles Cake & Lancashire Cheese
Cherry & Hazelnut Tart
Bread Pudding & Butterscotch Sauce
Chocolate Terrine
Eton Mess
Elderflower Jelly & Gooseberries
Strawberry Ice Cream
Chocolate Ice Cream (one scoop)
Lemon Sorbet & Russian Vodka
Half Dozen Madeleines (fifteen minutes)
One Dozen Madeleines (fifteen minutes)


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