1 Michelin Star Chefs: Johnnie Crowe, Executive Head Chef, St Barts

The Staff Canteen

Johnnie Crowe, Executive Head Chef of St Barts, Farringdon.

St Barts



Website: https://www.restaurant-stbarts.co.uk/

Phone number: 020 454 779 85 

Reservations: Book a table

Instagram: @restaurantstbarts

Facebook: N/A

Twitter: N/A

Johnnie Crowe

Executive head chef Johnnie and his team create a menu of refined dishes that honour the very best produce from across the British Isles.

Championing ingredients in their simplest form, each dish uses no more than two key ingredients to highlight their exemplary provenance, through a culinary journey that begins with raw and cured dishes; moving to gentle steaming and poaching; and culminating with open-flame cooking.

On 27 March 2023, St Barts was awarded 1 Michelin Star.

Commenting on his win for the restaurant, Johnnie said: “Thrilled to be recognised by Michelin for the hard work the team has put in since opening Restaurant St. Barts."

He added: “We’ve got lots of exciting plans for the coming months, and are looking forward to pushing forward with both Restaurant St. Barts and NEST.”

What the guides say...

Michelin

three stars

 

 

St Barts

The team behind NEST in Hackney opened Restaurant St. Barts in Smithfield in October 2022.

A departure from the local neighbourhood restaurants they had become renowned for, Restaurant St. Barts showcases seasonal produce from the best small-scale farmers & conservationists in the country, through a 15-course menu.

Snacks including house-cured meats such as Mangalitza belly - using meat sourced from Yorkshire’s Otterburn Mangalitza that is cured and hung for four months; poached oyster and pea with lovage granita; a Floral Tea-infused Beetroot and duck liver; and a Welsh wagyu bellini with Exmoor Caviar are followed by the likes of red mullet kohlrabi terrine; and cod loin poached in deeply flavoured mushroom stock, served with home-pickled Wiltshire truffle infused butter sauce.

The menu is rounded off by dishes such as sweet Hackney honey and lavender dessert, followed by petit fours and a classic British cheeseboard served with homemade fruit loaf, pickled prunes and oatcakes.

The main dining room, which features floor to ceiling windows that flood the dining room with natural light, provides a postcard view of the cloisters of St Bartholomew-the-Great - one of London’s most hidden yet historic buildings.

Taking inspiration from the natural materials used to create the historic buildings around them, Restaurant St. Barts uses raw materials including stone, wood and linen to bring a feeling of the old Smithfield to the new.

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The Staff Canteen

Editor 17th July 2023

1 Michelin Star Chefs: Johnnie Crowe, Executive Head Chef, St Barts