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The property passed to Norfolk's son, Thomas Howard, 1st Earl of Suffolk. During his occupancy, James I held court there on his first entrance into London in 1603.
Under Henderson's guidance as head chef, St. John has specialised in "nose to tail eating", with a devotion to offal and other cuts of meat rarely seen in restaurants, often reclaiming traditional British recipes. Typical dishes include pigs' ears, ducks' hearts, trotters, pigs' tails, bone marrow and, when in season, squirrel.[1] As result, St. John has developed a following amongst gastronomic circles - "chefs, foodies, food writers and cooks on sabbatical, travelling perhaps through the great multi-starred restaurants of London, France and Spain often stop there for a taste of the real".[2][3]
See also: Museum of the Order of St John
The Bankside Pier is a stop on the river bus service in London. It is located on the south bank of the river Thames, close to the Tate Modern museum.
Information by Wikipedia.com
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