ST. JOHN TO RECREATE THEIR SMITHFIELD RESTAURANT AT FORTNUM AND MASON

St. JOHN Restaurant is pleased to announce three weeks at FIELD restaurant of Fortnum & Mason, recreating its Smithfield establishment from 6th - 22nd February.

St. JOHN, it is always said, is “always and yet never the same”. Whilst the kitchen of the St. JOHN Smithfield mothership goes into dry dock next month for a well-earned refit, St. JOHN at Fortnum’s will unite two beloved stalwarts of the British culinary scene. The entire merry St. JOHN Smithfield band will temporarily relocate, playfully recreating the St. JOHN experience within the hallowed halls of another noted London establishment.

Co-founder Trevor Gulliver has been given carte blanche with the space, designed to draw smiles of recognition and comfort - you will be in St. JOHN. The brigade is led by Smithfield Head Chef Steve Darou in the kitchen, and St. JOHN’s own knowledgeable front of house team on the door and the floor. Faithful to the much-loved structure and rhythm of St. JOHN Smithfield’s bar and restaurant, the bar area will serve delights from the chalk board and a fine drinks list of cocktails, revered own-label wines, and French bottles selected by Trevor. The dining room is a generous space with London smiling through the windows and boasting a menu of St. JOHN classics, as well as the odd wink to its temporary home for the essential expression of genius loci.

The white paint is at the ready and the interiors of the restaurant will turn monochrome to adhere to the iconic St. JOHN vernacular, studded with those familiar coat pegs. The original tables and chairs will be transposed from Smithfield and adorned with the classic white slipcovers, each one a blank canvas for the glorious expressions of conviviality as the meal progresses - wine splashes, sauce splatters, diagrams, love letters. A white-and-steel-clad bar will sit at the front of the space, a beacon of intent - the hospitable welcome of a glass of something good as an always-present possibility for all comers.

Open for breakfast each day, this occasion will see the temporary return of the famous and much-missed St. JOHN Bacon Sandwich. Lunch is a daily celebration of Bone marrow and parsley salad, of Suet-crusted pies, of Kidneys, of those freshly baked, melting Madeleines and a cacophony of comforting desserts. Dinner is served early daily for those heading to the bright lights of the theatre, and later on Fridays and Saturdays. On Sundays, lunch is a languid affair with large tables that encourage a gathering of friends and family settling in to the afternoon - a feasting menu for parties can be ordered with sufficient notice. At the new Fortnum’s Food and Drink Studio, a program of wine-led events celebrating St. JOHN’s lists, knowledge and vinous relationships with fun and a little irreverence.

Of the occasion, St. JOHN co-founder Trevor Gulliver says:

‘Smithfield may be closed, but it is not absent - for these three weeks we must not neglect our duty to provide our community with their vital St. JOHN fix, from a flying rarebit and a Fergroni in the bar to rolling courses in the dining room. This little jaunt feels rather frivolous, which is Fortnum’s forte. Painting it white is a bit cheeky - and a bit of cheekiness is always a good foundation for an extremely good time.’

And, from Fortnum & Mason’s CEO Tom Athron:

‘This residency marks a first in our 317-year history, and we are so excited to welcome St. JOHN to Piccadilly. Having long been admirers of the ethos of St. JOHN, sharing many of their values around sustainability, seasonality and quality, we are excited to be handing over the reins to Trevor and Fergus, and by doing so continue in our mission to champion extraordinary food and drink.’

St. JOHN at Fortnum’s will open from 6th February until 22nd February, from Tuesday to Sunday for breakfast and lunch, and for dinner too on Friday and Saturday. Bookings are open for tables, and for group dining via the St. JOHN Restaurant website.

OPERATING HOURS:

(CLOSED MONDAYS)

BREAKFAST Tuesday – Sunday 10 - 11.30 (pastries – 12) BOOKABLE
LUNCH Tuesday – Sunday 12 – 16.00 (last booking) BOOKABLE
DINNER Thursday - Friday 18 - 20.30 (last booking) BOOKABLE
BAR MENU Tuesday - Wednesday 12 – 18.30 // Thursday - Friday 12 - 20.30 // Saturday - Sunday 12 - 18.30 NON-BOOKABLE

For more information please contact jess@gemmabellandcompany.com