A feeling of harmony springs from the landscape and unites with a pure and timeless architecture and cuisine. Working on the top of a hill in a remote slice of the French countryside, Michel Bras (pronounced Brahs) forages little-known herbs and vegetables and gently coaxes the best out of them, creating beautiful, organic plates such as his signature dish of Gargouillou containing more than 50 varieties of vegetable, herbs and flowers. Creators of constantly evolving emotion, Michel and Sébastien reflect their symbiosis with nature in their compositions, fragments of a life shared. 

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At St. John you can eat some of the best meat dishes in London, from whole suckling pig to roast mutton, in refreshingly unfussy surroundings. What's lacking in pomp is more than made up for in technical ability. Its Welsh rarebit is easily one of the finest of its kind in the world. Therefore, London is proud to have another world class restaurant in top 50 best restaurants in the world. At St John the founders Trevor Gulliver and Fergus Henderson have been busy becoming hoteliers this year but its business as usual at their stalwart British restaurant-cum-canteen

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