St John is one of England's most loved restaurants - famous for its modern interpretations of British cooking, its pristine white interior and for glamourising offal as no one else has done before.
'Nose To Tail Eating', written by its chef and owner Fergus Henderson, features many of the restaurant's trademark dishes. First editions of this classic cookbook, which won the prestigious Andre Simon Award, are now collectors' items. Written with a wry eccentricity and a serious passion for the joys of simple, robust English cooking, 'Nose To Tail Eating' is one of the great books of food writing.
