St John at 20
Observer Food Monthly celebrates 20 years of Britain's most influential restaurant with features, interviews, recipes and tributes to chef Fergus Henderson
St John at 20: five classic Fergus Henderson recipes
From devilled kidneys to beans and bacon, enduring recipes from The Complete Nose to Tail. By Fergus Henderson
St John's five rules for success: 'No music, no art, no garnishes, no flowers, no service charge'
As Britain's most influential restaurant nears its 20th anniversary, its founders and alumni tell how it has shaped their careers – and how the nose-to-tail philosophy heralded a global culinary revolution. By Rachel Cooke
René Redzepi: The St John ethos is about respect and generosity
April Bloomfield: Fergus Henderson is a great teacher
Anthony Bourdain: St John was the restaurant of my dreams
Sam Neill: British food is mostly terrible but when it's good, it's fantastic
The actor has been coming to St John for nearly 20 years. But while he's obsessed with the place his greatest passion is reserved for his vineyards, he tells Tim Lewis
