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I was introduced to St John by eGullet and have been a committed fan ever since my first visit. But I find it difficult to describe the cuisine to new people. I'm not crazy about the "nose to tail" soubriquet (sorry about that, Fergus) because although I obviously see that within the menu, I think St John offers so much more.
My definition? Straightforward, dour with a little wahey! But also nose to tail also describes a whole holistic approach to everything we do at St. John...nose to tail could refer to carrots, a piece of fish, our bread...without wishing to come across as "new age", it just sums up our approach the most succinctly.
Hope that makes some kind of sense.