May 2003 saw the opening of St. John Bread and Wine, sister restaurant to the already established St. John in Smithfield. Located across the road from Spitalfields Market on Commercial Street, in what had been a variety of banks, our bakery, wine shop and dining room are open seven days a week (see reservations for opening hours) selling wines, bread and other baked goods along with offering a full a la carte menu and catering for larger groups.
Our baking operations had somewhat outgrown the original bakery kitchen at Smithfield and so Trevor and Fergus again set about locating a building that would comfortably accommodate a more ambitious baking operation as well as serve diners and those wishing to buy a bottle and loaf or two on the way home from work. Like St. John, the basic structure of the building remains intact, the vaults below used for dry goods and our wine cellars.
Justin Piers Gellatly, Head Baker and Pastry Chef for both restaurants leads the bakers, with James Lowe heading the main kitchen and front of house duties overseen by John Ogier.
Bread and Wine inhabits a smaller space than its larger sister and is thought of as being less formal with a menu structured toward sharing plates amongst guests, dishes being served at punctuated moments through the day from breakfast, through elevenses and lunch to supper from 6.00 pm.
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BREAKFAST
St. JOHN BREAD and WINE serves breakfast from 9.00 am until Elevenses take over from Monday to Friday and between 10.00 am and 11.00 am Saturday and Sunday.
Before we take you through some of the dishes offered and details of our new Breakfast Feasting menu, chef and owner of Bread and Wine Fergus Henderson wished to share his wisdom on the first, and some say, most important meal of the day...
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