 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