Fortnum & Mason teams up with British restaurant St John’s for a special limited-time menu

A celebrated name in the London dining scene and Michelin star awardees since 2009, the culinary minds behind St John are bringing their nose-to-tail philosophy—along with a selection of St John and Boulevard Napoleon wines, chosen especially by winemaker and St John founder Trevor Gulliver—to Fortnum’s harbourside 181 Restaurant in March.

Strictly limited to three sittings on Tuesday, March 11 (dinner only) and Wednesday, March 12 (lunch and dinner), the collaboration builds upon the success of Fortnum’s previous collaborations with St John at their flagship store in Piccadilly.

Inspired by Fortnum’s and St John’s shared passions for sustainable, seasonal and exceptional quality ingredients, the curated menu for this highly anticipated trio of sittings features a host of extraordinary creations from St John’s London restaurants.

Devilled crab (Photo: courtesy of 181 at Fortnum & Mason)

Bone marrow (Photo: courtesy of 181 at Fortnum & Mason)

It starts with appetisers of Welsh rarebit, a Fortnum’s speciality and St John favourite, and smoked cod’s roe, duck fat potato and quail egg. Guests can then enjoy a roast bone marrow and parsley salad, and crispy pig cheek with dandelion and radish to start, followed by a main course of devilled crab and trotter.

Decadent brown bread and marmalade ice cream, rich Eccles cake and Lancashire cheese round off the menu. For an additional price, guests can also enjoy the aforementioned selection of red, white and sparkling St John and Boulevard Napoleon wines, either by the glass or by the bottle.

Tickets for this collaboration are highly sought-after and reservations are advised