Where the Chefs Eat: Trevor Gulliver's Favorite Restaurants in London (and Beyond)

"I hate the term 'old school,' he says quickly. But they are a generation of chefs and a time from which Gulliver hails. St. John Smithfield, with its restrained, industrial interior, doesn't stand out aesthetically today, but when it opened its doors 30 years ago, its space, location, and menu were utterly groundbreaking."

"St. John pioneered the nose-to-tail eating philosophy and, since opening in 1994, has expanded to no less than three restaurants, three bakeries, and a French vineyard, nabbing a coveted Michelin star in the process. 'All the St. John's came out of circumstance,' he says. 'There was never a plan; they are never the same and always the same, if that makes sense.'"

"Get him talking about celebrity chefs, anyone with a frying pan range in their name or endless television endorsements ('you should only do TV if you have a reason for it, a strategy,' he insists), and it's clear he isn't impressed. Far from the social media, five-minute, one-pan wonder material that emanates daily through our ether, he talks of chefs such as Rowley Leigh, Alistair Little, and Simon Hopkinson with great admiration."

Trevor Gulliver, founder of St. John, maintains humility despite establishing one of London's most respected restaurants. He dismisses celebrity chef culture, television endorsements, and social media trends, instead admiring chefs like Rowley Leigh, Alistair Little, and Simon Hopkinson. St. John opened 30 years ago with groundbreaking space, location, and menu, pioneering nose-to-tail eating philosophy. The restaurant has expanded to three locations, three bakeries, and a French vineyard while earning a Michelin star. Gulliver, a London native, began in music merchandise before opening The Fire Station, eventually meeting Fergus Henderson through an olive oil supplier connection.

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