It used to be that restaurants were an afterthought to hotels, but times have changed, it’s now an integral part of the overall experience. Hotels have partnered up with restaurateurs that are so good, they can be stand alone establishments. To go even further, established restaurants are now venturing into the business themselves, by expanding their brand into lodging accommodations. Fergus Henderson and his business partners are doing just that. This Saturday will see the opening of St. John Hotel. The famed chef that has revived nose-to-tail dining is giving his guests a place to rest. “Nose-to-tail eating has become from table to bed.” The hotel is autonomous from their other restaurants but holds the same amount of attention when it comes to dining. Breakfast, lunch and dinner along with smaller meals in between called Elevenses and Little Bun Moments will be offered. The rooms are sparse, comforting and utilitarian. “The lights switch on and off, the taps go from hot to cold and there’s more than a touch of glamour.”