建筑和设计工作室，Red Deer采用了著名餐厅St. JOHN Smithfields及其姊妹机构Bread & Wine的美学精髓，并将其扩展为St. JOHN Marylebone，这是业主Fergus Henderson和Trevor Gulliver 19年来的第一次开业，也是他们履行著名烹饪使命的下一步。
Spread across two levels, St. JOHN Marylebone greets visitors with a striking steel bar that dominates the ground floor area. Placed at an angle parallel to the entrance door, it appears to wrap around the space and recalls the bar area in St. JOHN Smithfields.
St. JOHN Marylebone横跨两层，以一根醒目的钢筋迎接游客。它以平行于入口门的角度放置，似乎环绕着空间，让人想起St. JOHN Smithfields的酒吧区。
Red Deer’s design of this newly opened central London establishment is positioned somewhere in-between that of St. JOHN Smithfields and Bread & Wine, to the east of the city. Each establishment adheres to the distinct style and philosophy which is so integral to the St. JOHN ethos. All white with wooden furniture, Red Deer’s design projects the ambience of a relaxed modern eatery.
RedDeer设计的这家新开张的伦敦市中心酒店位于伦敦东部t. JOHN Smithfields和Bread & Wine之间。每个机构都坚持独特的风格和设计哲学，这是圣约翰精神不可或缺的一部分。全白色的设计搭配木制家具，Red Deer的设计营造出一个轻松的现代餐厅的氛围。
Downstairs in the reservation-only space, bottles of wine line the wall, acting not only as a striking focal point but as a clever storage solution within the limited space. This focus on wine also reflects how the restaurant itself pivots around its drink offering with the food, although key, being secondary. St. JOHN Marylebone is an all-day, wine-led space created to enjoy the excellent food and wine synonymous with St. JOHN, evolving through the day to serve the needs and desires of locals and those who travel enthusiastically for a pilgrimage to St. JOHN.
在楼下的预订区，酒瓶排列在墙上，不仅是一个引人注目的焦点，也是针对有限空间采取的巧妙的存储解决方案。这种对葡萄酒的关注也反映了餐厅本身是如何围绕着食物提供饮料的，尽管这是关键，但却是次要的。St. JOHN Marylebone是一个全天以葡萄酒为主导的空间，旨在享受与St. JOHN同义的美食和葡萄酒，在一天中不断发展，以满足当地人和那些热情地前往St. JOHN朝圣的人的需求和愿望。
Just as sustainability is at the heart of Red Deer’s work, so too is this reflected in the dining at St. JOHN Marylebone with all ingredients, firmly reflecting the seasonal and local, used fully to ensure no wastage. Open to 60 covers, there remains the ‘nose to tail’ dining that chef owner Fergus Henderson made synonymous with the original restaurants, but now there is more fish and vegetables on offer retaining a simplicity and freshness to the menu.
正如可持续性是Red Deer工作的核心一样，这一点也反映在St.JOHN Marylebone餐厅的用餐中，所有食材都充分反映了季节性和当地性，充分使用以确保不浪费。打开60个盖子，仍然有厨师老板弗格斯·亨德森（Fergus Henderson）制作的“从鼻子到尾巴”的餐厅，这是最初餐厅的代名词，但现在有更多的鱼和蔬菜提供，保留了菜单的简洁和新鲜。
"Working with Trevor Gulliver and Fergus Henderson on the interior for the new St. JOHN Marylebone has been a fascinating experience and education for us at Red Deer,” says Lionel Real de Azúa, Architect and Co-founder Red Deer. “St. JOHN is a legendary British institution in the world of food and drink with its own distinctive philosophy. For St. JOHN Marylebone, we have tried to create an environment that leads on from the recognisable and beloved aesthetic of the original St. JOHN in Smithfield and its sister establishment Bread and Wine down the road from Red Deer’s own office. St. JOHN Marylebone marks their first new opening for 19 years on the other side of London, yet we aimed for the interior to represent a seamless continuation. It is a study in spartan rigour and the process has been a relentless distillation of palette in view of achieving warm simplicity.”
“与Trevor Gulliver和Fergus Henderson一起为新的St. JOHN Marylebone进行室内设计，对我们来说是一次迷人的经历和教育，”Red Deer建筑师和联合创始人Lionel Real de Azúa说。“St. JOHN是英国餐饮界的传奇机构，拥有自己独特的理念。对于St. JOHN Marylebone，我们试图创造一种环境，从史密斯菲尔德的原始St. JOHN和它的姐妹店Bread and Wine的可识别性和受人喜爱的美学出发，从Red Deer自己的办公室出发。圣约翰·马里波恩标志着他们在伦敦另一边19年来的首次新开张，然而我们的目标是通过室内设计能够无限延续。这是一项严谨的研究，为了实现温暖而简洁的风格，这一过程是一种不懈的升华。”
For Trevor Gulliver, St. JOHN Marylebone is "Inspired by the bars of Paris and Florence, which are all things to all people at all moments through every day - coffee and wine, tartines and three-course meals, babies and bankers. Each St. JOHN sings with its own voice, dictated by the environment and community in which it finds itself. This new addition to the family will provide a rolling feast of many parts, with ample good wine as you would expect”.
对于特雷弗·格列佛（Trevor Gulliver）来说，圣约翰·马里波恩（St.JOHN Marylebone）“灵感来自巴黎和佛罗伦萨的酒吧，这些酒吧对所有人来说可以是一天中任何时刻的一切——咖啡、葡萄酒、挞挞和三道，、婴儿和银行家。JOHN有属于自己的声音，这取决于它所处的环境和社区。这个新加入的家庭成员将提供一个由多个部分组成的滚动盛宴，如您所期望的那样，提供充足的美酒”。
And as the St. JOHN website says in acknowledgment of this next step in their gastronomic journey, “Today we have gently spread across various places and projects, no plan, no roll out, but with the same rigour and philosophy. We try to remember that it started with both purpose and simplicity: Fergus puts it on the plate and Trevor puts it in the glass.”
正如圣约翰（St.JOHN）网站在宣告他们美食之旅的下一步时所说，“今天我们已经慢慢地扩展到不同的地方和项目，没有计划，没有推出，但具有同样的严谨和哲学。我们试着记住，它始于目的和简单：弗格斯把它放在盘子里，特雷弗把它放进杯子里。”
St. JOHN Marylebone marks the next step in innovative hospitality design for Red Deer with previous projects including the acclaimed hotel and members hub Birch set within 55 acres just outside of London: Native at Browns, the ethical dining restaurant within the flagship designer store Browns; and most recently Ochre, the new restaurant at the National Gallery, London.
St. JOHN Marylebone标志着Red Deer酒店创新设计的下一步，之前的项目包括广受好评的酒店和成员中心Birch，位于伦敦郊外55英亩的范围内:布朗斯的本土，布朗斯旗舰店内的道德餐厅;最近是伦敦国家美术馆(National Gallery)的新餐厅Ochre。
