We finally made it to St John in Clerkenwell. If you love meat this is the place for you. It looks like an old butchery or slaughterhouse with plain white walls and basic, rustic furniture. It was very cold the night we were there, and those sitting in the bar area no doubt felt the chill as the heaters made little impact on the wide open area with stone walls and high ceilings. Fortunately I had booked the dining room which was better insulated and we had a great table right by the kitchen. Starters were all seafood which was perfect giving the main courses to follow. This might sound a touch greedy but we shared 5 mains between 3 of us (!), after our 3 starters and before our desserts. We initially ordered Venisan Offal which included kidneys and liver cooked in red wine and served with red cabbage - my favourite of the dishes. The rest of our mains included calves liver which was very milky, pork (silky) with a creamy mash, and rabbit saddle which was a little bland and dry compared to the other dishes. Feel quite satisfied and ready for dessert we then saw a last minute addition to the specials board of a serving of suckling pig. We had seen the whole pig in the kitchen waiting to be served, and obviously the table that order it (one week in advance) must not have finished it. So my fellow diners and I could not resist - and it was worth it. If you ever go with a group to St John then take the time to order 'Babe' the week in advance. Amazing. Matched with lovely wines the meal was delicious. And with a tummy full of protein I was ready for bed.