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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]
For many years the building was used as a tavern, the gate was acquired in the 1870s by the revived Order of St. John, and was gradually converted to serve as the headquarters and museum of the organization and its offshoot, St. John Ambulance. Most of the Tudor-style interiors, including the Council Chamber over the arch, are the result of refurbishment by Scott in the 1880s and 1890s.
The main function of the Charterhouse today, which has an annual income in excess of £3 million, is now as a home to 40 male pensioners, known as Brothers. The best known of recent residents was Simon Raven, the novelist.
Platform roundel used during period of London Underground operation until 1975, now in the LT Museum.
Information by Wikipedia.com
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