Nose To Tail Drinking: St John Bar & Restaurant, Smithfield, City of London
Some time ago there was a debate on the blogs about restaurants and beer. I was generally in agreement with James from BrewDog and Neil from Eating Isn’t Cheating that it was odd that otherwise excellent restaurants, who take such care over their menus and wine lists, seem to regard beer as an afterthought at best and at worst an annoyance.
Whereas I would accept that most restaurants might face difficulties getting through a cask of real ale in a reasonable time, there’s no reason why they shouldn’t have a good stock of bottled beers and perhaps replace the dull macrolager they have on keg with a more interesting craft equivalent.
I was very pleased to note that on a recent visit to St John Bar & Restaurant at Smithfield that there were some great beers on offer. I’d previously been to St John Bread & Wine at Spitalfields and the only beer available was Meantime Pilsner.
However I had been impressed that, even though the selection was limited, they’d gone for a local beer from an interesting brewery rather than the Peroni that almost every restaurant seems to think is the best they can do these days. The Pilsner also went very nicely with the simple quail and quince starter and truly wonderful chicken and ham pie I enjoyed that Friday evening.
The beers available at St John Smithfield on this occasion included a few Meantime ones on keg: London Pale Ale; Wheat Beer; Helles and Union. There were also cask beers available: Black Sheep and Hyde’s (although which Hyde’s beer wasn’t clear from the blackboard pumpclip). I had a refreshing London Pale Ale followed by the Union, which was a nice, slightly smoky version of a Vienna-style lager. The bar staff also seemed to know what they were talking about, which was good.
Sitting in the bar rather than the restaurant we were able to enjoy Michelin-starred food to go with the beers. I should perhaps explain that St John’s founder Fergus Henderson is famously the leading light of “nose to tail eating” (also the name of his book), encouraging the creative use of offal/”fifth quarter” cuts that have passed out of use in these squeamish times. I had the signature bone marrow salad (which came in the bone with a silver pokey-scoopy device with a kind of forked-tongue shaped end) followed by a snail, spicy sausage and chickpea stew and then some madelines.
The bone marrow was a little bit disappointing: a little bit oily and fatty in texture (in a not unpleasant way) but quite bland in taste. It was an experience nonetheless. The snail and sausage stew, however, was really very nice and I’ve been a fan of their madelines since going to their restaurant in Spitalfields.
I would definitely recommend a trip to St John, especially because the bar menu is very reasonably priced, as you can see from the sample menu. Six dishes and five or six very good pints of beer came to £64. However, I would recommend you take a friend or partner with a sense of adventure regarding food (as well as good taste in beer and/or wine) to make the most of it.