St John restaurant in Smithfield is a bastion of the London food scene – and so is its chef and founder Fergus Henderson, who set it up in 1994 with Jon Spiteri. Spiteri has now moved onto other things, but Henderson remains at St John, where he pioneered nose-to-tail cooking through his use of offal, heads and snouts. He's an expert on the subject, having also published a book called, er, Nose-to-Tail Eating. The restaurant is hugely respected in the industry, and it's gone on to branch out with its Bread & Wine, Maltby and Druid St Bakery sites. The standout dish on the menu? The devastatingly simple roasted bone marrow.