St. JOHN Bread and Wine

good quality, good value cooking

Almost two decades old, this offshoot of the original St John (housed in a former bank opposite Old Spitalfields Market) still retains something of that functional look – although the interior (close-packed wooden tables, whitewashed walls) now comes with bottles of wine, loaves of bread and blackboards by way of decoration. It’s the clatter and chatter of diners that lends the room its warm ambience. Menus, updated daily, speak to Britain’s historic foodways but feel fresh and modern. What you read is what you get: ‘Eccles cake and Lancashire cheese’; ‘smoked haddock, saffron and mash’; ‘boiled ham, carrots, and parsley sauce’; even ‘mushy courgettes’. It adheres to the nose-to-tail gospel of St John’s Fergus Henderson, so also expect heart, liver, kidneys and tails, alongside seasonal salads (cauliflower, leek and chickpeas) and vegetable dishes such as bobby beans with roast shallots and mustard. It’s rather fun to become reacquainted with specialities last seen in the Winnie the Pooh cookbook: jelly, prunes, sprats and anchovy toast, for example. Bread and wine, as the name suggests, are a focus. You can buy both to go, or you can sit down with a bottle from the all-French list which includes St John’s own-label Crémant de Limoux, Mâcon-Villages and claret.