Saturday 19 April 2014   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.


Peas in the Pod
Jersey Rock Oyster (each)
Beetroot Soup
Foie Gras & Duck Liver Toast
Cold Kid, Bread & Green Sauce
Blood Cake & Duck Egg
Pig's Head Stew & Radishes
Smoked Cod's Roe on Toast
Ham, Pig's Ear & Celeriac
Crispy Devilled Tripe & Brown Sauce
Wye Valley Asparagus & Coolea
Quail & Aioli
Mussels, Cider & Lovage
Lentils, Ramson & Yoghurt
Whole Crab & Mayonnaise


Grilled Mackerel, Kohlrabi & Chervil
Ox Tongue, Purple Sprouting Broccoli & Mustard
Rabbit Saddle, Barley & Fennel


Eccles Cake & Lancashire Cheese
Chocolate Pot & Malt Biscuit
Lemon Pie & Crème Fraîche
Bread Pudding & Butterscotch Sauce
Apple Cobbler & Custard
Hazelnut Praline Ice Cream
Apple Sorbet & Polish 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
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