St. John Bread & Wine

The second location of Fergus “nose-to-tail” Henderson’s St. John was originally intended as a new bakery (Bread) and bottle shop (Wine), but by the time of its opening in May 2003, the former bank had become a fully fledged restaurant, open all day for everything from bacon sandwiches at breakfast to warm madeleines and ill-advised glasses of vieille prune at supper. “Nature writes the menu,” according to Henderson: mallard and braised red cabbage, peas and Ticklemore cheese and strawberry pavlova follow the seasons precisely.