Fergus Henderson
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- For the computer scientist, see Fergus Henderson (computer scientist)
| Born | 1963 London, England |
|---|---|
| Cooking style | British cuisine |
| Restaurants | St John |
Fergus Henderson (born 1963) is an English chef who founded the St John restaurant in Smithfield, London. He is most notable for his use of offal and often neglected cuts of meat. Most of his dishes are traditional British cuisine or variants of such.
Celebrity chefs, Anthony Bourdain and Mario Batali, both praise Henderson for his dishes which optimise British food whilst also making full use of the whole animal.
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[edit] Restaurant
In 1994, with no formal training in cooking, Henderson opened St John in London. The menu changes frequently, but always serves Henderson's signature dish Roast Bone Marrow and Parsley Salad.He had previously cooked to critical acclaim at the French House in Soho.In 2003 he opened St.John Bread and Wine in Spitalfields, London.
[edit] Book
In 1999 Henderson published Nose to Tail Eating: A Kind of British Cooking'[1][2] in which he provides recipes incorporating trotters, tripe, kidneys, chitterlings and other animal parts. Henderson also explains the philosophy behind his cooking explaining that: "if you're going to kill the animal it seems only polite to use the whole thing"
[edit] See also
[edit] References
- ^ Fergus Henderson (September 6, 2004). Nose to Tail Eating: A Kind of British Cooking. Bloomsbury Publishing. ISBN 0747572577.
- ^ Fergus Henderson (April 2004). The Whole Beast: Nose to Tail Eating. Ecco. ISBN 0060585366.
