Restaurant St. Barts

Restaurant St. Barts Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from Restaurant St. Barts, Restaurant, 63 Bartholomew Cl, London.

30/04/2026

HOGGET TACO

Crispy braised Hogget shoulder, fresh leaves & St. Barts ‘molé’ sauce sat on a Staffordshire oatcake made using malted flours & black Koji flour milled in house.

A punchy pre-cursor to the Hogget main dish exemplifying why we feel so passionate about small scale farming & whole carcass butchery.

27/04/2026

Butchery at St. Barts: Episode 2

Johnnie move’s on to the legs of Cumbrian Hogget. Breaking it down into its individual cuts ready to be barbecued, braised & added to sauce.

25/04/2026

Butchery at St. Barts: Episode 1

Here we break down a whole hogget and show how we utilise its entirety across the menu. A huge thanks as always to the wonderful people of Yew Tree Farm who rear Herdwick sheep near the stunning Coniston Water in the Lake District.

20/04/2026

Walnut, Apple & Celeriac Mille-feuille

A recent take on a classic using flavours of walnut, Apple & celeriac.
Our laminated puff pastry layered with celeriac puree custard, walnut chantilly, chewy celeriac soaked in apple juice & reduced Somerset Cider Brandy, served with walnut praline & walnut ice cream.

10/04/2026

Scallop & Bacon Kebab

A dish of cured & smoked belly from the awesome whole carcass mangalitza layered with slices of sweet scallop hand dived off the coast of Orkney. Paired with deep flavours of apple & wild garlic.

01/04/2026

Hogget & Sea Herbs

Whole carcass Herdwick sheep from the stunning Yew Tree Farm in Cumbria. Prime cuts are always cooked over fire, belly & neck braised, sausages made from the trim & sauce from the bones. All served with a plethora of seaweeds & sea herbs, including our in-house nori sheets made using laverbread & sea lettuce. Alongside another punch of salinity from our cured anchovies & a sea-beet sauce.

26/03/2026

BRITISH SHELLFISH & PRESERVES

A dish that perfectly portrays our food philosophy of serving & preserving the very best produce this country has, when they are at their peak.

Here we serve fried tempura oyster with XO & a squeeze of Sussex Japanese quince, razor clams, cockles & welks served with cob nuts & stunning mahogany clams with magnolia & cherry blossom.

18/03/2026

On the Lunch Menu, Brixham turbot is paired with the first of the season’s wild garlic: served with two sauces, barbecued leaves, and a wrapped terrine made from the head and trim.

Wild Garlic in the kitchen & blossom on our courtyard trees. It’s an exciting & symbolic time of year for us - signifying the start of warmer days to come!

13/03/2026

Scottish Sea Urchin ‘Noodles’

Soft Cornish squid noodles served with a Scottish Sea Urchin butter sauce. Flavoured with our mackerel garum, mussel stock and finished with a Turbot roe pangritata.

05/03/2026

Dover Sole, Scallop & Preserved English Truffle.

We start with 800g–1kg Dover sole, skinned and gently salted before being cut into neat portions. Each piece is filled with a mousse of Orkney scallops, preserved truffle and Dover sole trim, then rolled and lightly steamed in a bamboo steamer. The fish rests in warm truffle butter before being served with king oyster mushrooms, black trompette and pickled truffle.

Finished with truffle purée and a pickled truffle foam made from Wiltshire truffle liquor, mushroom stock and crème fraîche - poured tableside.

Address

63 Bartholomew Cl
London
EC1A7BF

Website

Alerts

Be the first to know and let us send you an email when Restaurant St. Barts posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Shortcuts

Share

Category