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Fergus Henderson OBE (born 31 July 1963) is an English chef who founded the restaurant St John on St John Street in London. He is often noted for his use of offal and other neglected cuts of meat as a consequence of his philosophy of nose to tail eating.
Learn about Fergus Henderson, the chef who pioneered the use of offal and whole animal cooking in his London restaurant St. JOHN. Discover his story, his philosophy and his projects with Trevor Gulliver and Jon Spiteri.
Learn about Fergus Henderson, the self-taught chef who championed sustainable and carnivorous cooking at St John, one of the most influential restaurants in British food history. Discover his story, his recipes and his legacy in this profile.
Oct 15, 2014 · After twenty years of serving roast bone marrow to his guests at St. John in London, chef Fergus Henderson has not lost his enthusiasm for the dish that has become shorthand for his...
- Hillary Dixler Canavan
Feb 18, 2020 · The chefs Fergus and Margot Henderson have forged an identity for modern British cooking, grounded in technique and tradition. But will their legacy survive the divisions of Brexit?
St. JOHN has three restaurants, a bakery, a winery and a wine company. Each adheres to the distinct style and philosophy which is so integral to St. JOHN and which has been so influential.
May 3, 2022 · Fergus and Margot Henderson are the beating heart of modern British cooking. He is the godfather of nose-to-tail eating, she the queen of understated, delicious cooking: the winners of the GQ...
