St. John Restaurant

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A chef artfully prepares a nose-to-tail dish, highlighting the diverse and delicious use of every part of the animal in a modern gastronomic setting.

What Are Nose-to-Tail Eating Principles in Modern Gastronomy?

At London's St. John restaurant, a single pig's head transforms into brawn, rillettes, and crispy ears, feeding dozens. This embodies a philosophy that once stretched wartime rations, a stark contrast

Camille Rousseau·May 10, 2026