[5 October, 2009] Game season is well and truly underway and our head chef, Chris Gillard, will be taking a Nose to Tail game masterclass with Amanda and Ben at the Mersea Island cookery school this month. Chris will... more>

[15 September, 2009] Tickets are now on sale for this years festival. Fergus will be appearing alongside Michael Caines and Mitch Tonks for the opening night party on Wednesday 21st October 2009. The events run through... more>

[3 September, 2009] Fergus Henderson and Tom Harris (St. John's sous chef) will be appearing at this years marvellous Aldeburgh food and drink festival in Suffolk. Plans afoot include a masterclass in the preperation of... more>

[28 August, 2009] The very fine Tim Hayward came to St. John a few weeks ago and joined Fergus for a morning to buy, prepare, cook and eat a pigs head. Tim's film has just gone up on the Word of Mouth Food Blog, part... more>

[27 August, 2009] The first London Restaurant Festival launches in September. Fay Maschler is behind the celebration of food, wine and dining in the capital which runs between the 8th and 13th October 2009 and Fergus... more>

[1 July, 2009] Miles Irving is forager of choice at St. JOHN Bread and Wine and we've added his recently published guide to the foods readily available for free to list of books for sale. If you've dined at Bread... more>

[23 April, 2009]  St. John has joined the swelling ranks of Twitter and you can follow us online here.... more>

[7 April, 2009] Both St. John and St. John Bread and Wine will be open at the following times this coming holiday weekend: St. JOHN: Closed Good Friday, open for supper on Saturday, open for lunch Easter Sunday and... more>

[18 March, 2009] We are now recruiting for our Spitalfields bakery, wine shop and restaurant. St. JOHN BREAD and WINE Spitalfields Justin Piers Gellatly (pictured) is looking for a full-time baker to join his team... more>

[3 March, 2009] We're pleased to inform you that we have squirrel on the menu at St. John Smithfield from today. All being well we should have a farily regular supply over the next few weeks with season usually... more>