A CHEF’S GUIDE TO London, England

s there a more powerful pair of syllables in British food circles than Saint and John? Opened by chef Fergus Henderson and restaurateur Trevor Gulliver in 1994, St. John became a standard bearer for nose-to-tail cooking, influenced chefs around the world, and gave British food traditions their dues. Although St. John is the quintessential British restaurant, its founders appreciate and enjoy the many flavours that make up London’s cosmopolitan dining scene. As Henderson explains, “We are both very lucky and grateful