Served at
St. John Bread and WineA sister restaurant to St. John, offering a more casual dining experience with a focus on bread, wine, and smaller plates, also adhering to the 'nose to tail' ethos.
Wonderful and delicious.
Pork jowl is a cut of meat taken from a pig's cheek. It can be prepared fresh or cured. In the United States, cured and smoked pork jowl is known as jowl bacon and is a common ingredient in soul food. Outside the US, the cured, non-smoked Italian version is called guanciale.
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A sister restaurant to St. John, offering a more casual dining experience with a focus on bread, wine, and smaller plates, also adhering to the 'nose to tail' ethos.
Co-founder and head chef of St. JOHN Restaurant, a highly influential figure in modern British cuisine, known for his 'nose-to-tail' cooking philosophy.
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