THE HOXTON AND ST. JOHN RESTAURANT PRESENT THE ST. JOHN DINNER SERIES
Celebrating the restaurant’s newest cookbook, The Book of St. JOHN, the iconic London restaurant St. JOHN takes on North America in collaboration with The Hoxton Hotels
JANUARY 2020 – The Hoxton and St. JOHN Restaurant today announce “The St. JOHN Dinner Series” taking place at The Hoxton’s North America hotel restaurants in Brooklyn, N.Y., Chicago, Portland, Ore., and Los Angeles. In celebration of the long-anticipated St. JOHN cookbook, The Book of St. JOHN, the team behind the acclaimed St. JOHN restaurant will prepare a one-night-only, five-course dinner in each city, sumptuously showcasing the very best of chef Fergus Henderson’s pioneering cuisine. Honoring The Hoxton’s British heritage, the collaboration is an exciting opportunity for the brand’s North American guests to experience one of London’s most iconic restaurants.
The dinners will take place as follows:
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The Hoxton, Williamsburg: Saturday, February 29th at Klein’s at 7PM (tickets available here)
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The Hoxton, Chicago: Tuesday, March 3rd at Cira at 7PM (tickets available here)
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The Hoxton, Portland: Friday, March 6th at Lovely Rita at 7PM (tickets available here)
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The Hoxton, Downtown LA: Monday, March 9th at Pilot at 7PM, (tickets available here)
Hosted by the founders of St. JOHN, the inimitable duo of Fergus Henderson and Trevor Gulliver, guests will enjoy a convivial dining experience featuring dishes from The Book of St. JOHN. The five-course menu will highlight stand-out dishes such as the famous Roast Bone Marrow, and the salad which Fergus Henderson claimed saved his life. Fergus has created a different variation of his hearty, gravy-rich, suet-crusted British savory pie for each location, then Floating Islands follow – soft meringues poached in milk and served in a silky custard – the first dessert which Fergus ever made and which, he remembers “pointed to my destiny”. The meal ends with St. JOHN’s much-loved madeleines, served piping hot, aromatic and pillowy from the oven.
The cookbook itself has been described as part recipe book, part memoir, part manifesto and includes over 120 never-before-published recipes from the adored St. JOHN restaurant, capturing the unique and distinctive spirit of the original pioneers of nose-to-tail cooking and providing an exciting insight into one of the cornerstones of the British restaurant scene.
Tickets for the event are $65+gratuity per person and include the five-course dinner with a welcome drink. Suggested wines will be curated by Trevor, chosen from the wine list at each location, and cocktails, wine and beer will be offered a la carte. Copies of The Book of St. JOHN will also be available for purchase.
For more information and to purchase tickets, visit www.thehoxton.com/stjohn. Guests who would like to make a night of it can book a discounted room online with the code: YESCHEF.
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ABOUT THE HOXTON
The Hoxton is a series of open house hotels inspired by the diversity and originality of the streets and scenes that surround them. Just like our doors, our minds are open too. Ever since we opened our first hotel in Shoreditch, East London, way back in 2006, we’ve never just been about offering a bed for the night. We want to be more than that: providing a place where guests can hang out alongside the locals and submerse themselves in the neighbourhood with vibrant, welcoming public spaces. Then there’s our eclectic programme of monthly events, where we bring the outside in, and work with local creatives to curate events unique to each location. The Hoxton, Holborn opened in 2014, followed by The Hoxton, Amsterdam in 2015, and The Hoxton, Paris in summer 2017. The Hoxton, Williamsburg was the first U.S. opening, followed by Portland and Chicago. 2019 saw the opening of The Hoxton, Southwark (London) and The Hoxton, Downtown LA.
ABOUT ST. JOHN
London’s St. JOHN Smithfield opened in 1994 and in the years that followed the restaurant was to become one of the most influential restaurants internationally in terms of cuisine, design and philosophy, making co-founder Fergus Henderson both a food hero and one of the most significant chefs in the world. The accolades are many, with a long-held Michelin Star, a collection of lifetime achievement awards, a place on many global restaurant rankings and more. Fergus’ books have remained in permanent publication since his first, Nose to Tail Eating, was published in 1999, going on to be named in the LA Times as the world’s most influential cookbook. St. JOHN is more than a restaurant – it is an icon.
At St. JOHN Fergus is the force behind the plate and Trevor is the force behind the glass. Over the years they have quietly worked along their own path within their own firm principles, and today the St. JOHN Group has expanded thoughtfully to encompass six operations: two restaurants, a bakery, a winery, a wine import company and a branded retail product arm. Each of the enterprises are unique but they all adhere to the distinct style and philosophy which gathers all branches of the business under the St. JOHN umbrella and make them so instantly recognisable. Each is at the beating heart of the vibrant community in which it was established.