Meat has been traded at the Smithfield Livestock Market in London for almost 1000 years.
This building dates from 1868 and right in its shadow is one of the finest meat restaurants in the world, the very small and humble St. John.
Founded in a bacon smokehouse by chef Fergus Henderson in 1994, he subscribes to a personal philosophy of wasting not one bit of an animal at slaughter.
Naturally, I had his Bone Marrow and Parsley salad...
...and Kid Liver with braised red cabbage.
I purchased his cookbook, too. This was back in 2009.
If all goes well, I'm eating there again tonight.
Throw me a bone. Please!