St. John is an English restaurant the first of which was located on St John Street in Smithfield, London. It was opened in October 1994 by Trevor Gulliver, Fergus Henderson, and Jon Spiteri on the premises of a former bacon smoke-house. Under Henderson's guidance as head chef, St. John has specialised in "nose to tail eating", with a devotion to offal and other cuts of meat rarely seen in restaurants, often reclaiming traditional British recipes. Typical dishes include pigs' ears, ducks' hearts, trotters, pigs' tails, bone marrow and, when in season, squirrel. As a result, St. John has developed a following amongst gastronomic circles: "chefs, foodies, food writers and cooks on sabbatical"