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The nearest tube is Barbican but Farringdon tube and surface rail station is also close.
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
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Information by Wikipedia.com
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