Trevor Gulliver

Fergus Henderson and Trevor Gulliver opened London’s St. JOHN Smithfield in 1994. The restaurant was to become one of the most influential restaurants internationally not just for just its cuisine, its design and focus but for its philosophy and gentle rigour, making Fergus both a food hero and one of the most significant chefs in the world and Trevor one of its most noted restaurateurs. 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 iconic institution. Today, the St. JOHN stoves continue under the guidance of each restaurant’s head chef: Jonathan Whittle at St. JOHN Smithfield, Farokh Talati at St. JOHN Bread and Wine in Spitalfields, and George Freegard at St. JOHN Marylebone. Together, they carry forward the spirit, standards and singular philosophy that have defined St. JOHN for more than three decades. As Trevor explains, "at our heart remains the way, new menus each day, twice a day”.”