{Originally Published on Gourmet Chick}

The best excuse ever to eat eye popping amounts of pork is to gather together 18 of your closest friends and book a whole pig at St. John Restaurant in Farringdon in London, England. You really do need to book the pig in advance. A deposit of £320 at least a week before your meal is required to reserve the pig which we affectionately began to refer to as Percy. Yes, Percy would die for our eating pleasure however where else but St. John’s to best appreciate and pay tribute to the life of the pig. The head chef at St. John Restaurant, Fergus Henderson, is the champion of the concept of ‘nose to tail’ eating. We could be sure that every part of the pig would be appreciated in all it’s glory and used and consumed right down to the last trotter.

For the privilege of eating a whole pig our group is allocated the private room at the front of the restaurant. Just around the corner from the Smithfield meat markets, the austere white washed walls of the restaurant and the waiters clad in butchers aprons are a nod to the area’s continuing carnivorous traditions. The bone marrow served with parsley salad is St John’s signature dish so I have no intention of passing up an opportunity to sample the bone marrow despite the lashings of pork that was to follow.