Friday 29 May 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.


Peas in the Pod
Celeriac Soup, Hazelnut & Back Fat
Tomatoes & Lovage
Globe Artichoke & Vinaigrette
Asparagus, Hot Butter & Coolea
Duck Liver & Foie Gras Toast
Kohlrabi, Brown Shrimp & Chervil
Smoked Cod's Roe, Duck Egg & Mustard Cress
Ox Heart, Chicory & Pickled Walnut
Squid, Grilled Onions & Green Sauce
Courgettes, Butter Beans & Yoghurt
Whole Crab & Mayonnaise


Grilled Mackerel & Pickled Red Cabbage
Hereford Mince on Dripping Toast
Wood Pigeon, Barley & Trotter
Quail, Snails & Frissé
Sweetbreads, Smoked Bacon, Broad Beans & Mint


Eccles Cake & Lancashire Cheese
Chocolate Pot & Golden Syrup Biscuit
Queen of Puddings
Date Loaf & Vanilla Ice Cream
Crème Caramel
Almond Praline Ice Cream
Apple Sorbet & Polish 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