St. John

Fergus Henderson kick-started the concept of nose-to-tail eating when he opened St. John in 1994, minimizing food waste by serving all parts of the animal. Henderson, who opened Soho’s The French House with his wife, Margot, continues to champion offal at his stark industrial Smithfield restaurant with dishes like grilled ox heart, pheasant and trotter pie and their famous bone marrow and parsley salad. Less offal-y dishes are also available. One of the most important restaurants to open in the past 30 years, it has influenced countless other restaurants all over the world.