Sean St. John

Sean St John is a freelance writer specializing in food, wine and spirits. He is particularly interested in food’s natural seasons, fresh produce and artisan producers with a real passion for their craft. He currently lives in Cornwall, UK, an area known for its seafood and farming. He is always on the lookout for new and exciting food and drink to try and buy and write about, and is currently working on Four, a British seasonal cookery book with illustrator Katt Frank. You can see more of his work at Wildwood & Shore.

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Tea-Smoked Duck Breast and Pickled Rhubarb

Posted March 27, 2015

  Food gifts run the spectrum from sweet and sugary to savory and nutritious. Sean’s Tea-Smoked Duck Breast is savory and so thoughtful, nourishing in a way that candied gifts just can’t match. Don’t forget the Pickled Rhubarb — it’s…

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Chestnut Pear Tatin

Posted December 15, 2014

Ever since Paris, chestnuts have been that dreamy food that instantly evokes wintertime. Like hot dogs or pretzels are to New York City, chestnuts are to Paris, dotting every corner when you begin to see your breath. Sean shared this…

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Roasted Pumpkin Soup in Baby Squash Bowls

Posted October 24, 2014

Let’s just say I’ve fallen for pumpkin this season — not the canned stuff or the latte syrup (though they have their place, no doubt), but instead, I’m cooking every style of gourd and shape of squash imaginable. And now…

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Miso Beef with Soba Noodles & Crispy Kale Chips

Posted September 16, 2014

Let’s not jump into pumpkins and butternuts just yet. Let’s ease into this autumn thing. September is about crossover dishes – a little bit summer with a hint or two of fall. This dish is the perfect balance of both…

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Earl Grey & Gin Cured Salmon Appetizer Toasts

Posted September 11, 2014

I first found smoked fish when living in Manhattan; every Jewish-style deli worth its weight offered a great option. Smoked mussels were popular at my Maine wedding. And now, I generally only eat smoked salmon during layovers at London’s Heathrow…

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Beef, Stout and Oyster Pie

Posted July 10, 2014

Now that it’s finally summer, we’re eating raw oysters like mad. With a beer or a glass of cold wine, they’re supreme. We asked Sean to share a unique way to use that ocean-like flavor, and he has spared no…

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