Pioneers of nose-to-tail eating, St John dates back to the 1990s, still serving today those hearty British classics that it became beloved for all those years ago. One of which is the Eccles cake. Currant-studded, brown sugar-flecked, and allspice-rich, it’s a puffy pastry take on the traditional lardy cake. Flaky and caramelised, the golden bake is best served with a slice of crumbly Lancashire cheese.