Fergus Henderson

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Fergus Henderson
OSFC 2009 2 Tilson.JPG
Fergus Henderson at the Oxford Symposium on Food and Cookery, September 2009
Born 1963 (age 50–51)
London, England
Cooking style British cuisine

Fergus Henderson (born 1963) is an English chef who founded St John restaurant 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. Following in the footsteps of his parents, Brian and Elizabeth Henderson, he trained as an architect at the Architectural Association in London. Most of his dishes are derived from traditional British cuisine and the wines are all French.

Chefs Anthony Bourdain and Mario Batali have both praised Henderson for his dishes, which optimise British food while making full use of the whole animal. A. A. Gill famously retracted his initial hostility to St John in the Sunday Times.

Early career[edit]

Henderson had no formal training in cooking, and has never worked under any other chef. Before opening the St John restaurant that made his name, he and his wife Margot ran the French House in Soho for some years.

Restaurants[edit]

In 1994, Henderson opened St John restaurant in London. The menu changes daily, but almost always includes Roast Bone Marrow and Parsley Salad.[1] In 2003 he opened St John Bread and Wine in Spitalfields, London.

A second St John restaurant located within the hotel in Chinatown was awarded a Michelin star in 2009. This venue is no longer open.

Books[edit]

In 1999 Henderson published Nose to Tail Eating: A Kind of British Cooking in which he provides recipes incorporating trotters, tripe, kidneys, chitterlings and other animal parts.[2]

Henderson also explains the philosophy behind his cooking explaining that "it seems common sense and even polite to the animal to use all of it. Rather than being testosterone-fuelled blood-lust, it actually seems to be a gentle approach to meat eating."[3]

In 2007, he published a sequel, Beyond Nose To Tail.

2012 saw the release of "The Complete Nose to Tail: A Kind of British Cooking" the third book on Nose to Tail eating. His wife Margot Henderson also published her first book "You're All Invited".

Hotel[edit]

Henderson opened a hotel in Spring 2011, described by his business partner Trevor Gulliver as 'in the St John vernacular'.[4] It is located in London's Chinatown district near Leicester Square 1 Leicester Street.

Parkinson's Disease[edit]

Henderson's stoic approach to Parkinson's Disease,[5] which was diagnosed in 1998, increased the regard in which he was held and he was awarded an MBE in 2005. The same year he underwent innovative Deep Brain Stimulation which vastly improved his mobility.

References[edit]

  1. ^ "Nature Writes The Menu" Dialogue Talk.
  2. ^ Henderson, Fergus (September 2004). Nose to Tail Eating: A Kind of British Cooking. Bloomsbury Publishing. ISBN 0-7475-7257-7. 
  3. ^ Douglas, Ian, The Daily Telegraph (October 25, 2004). Swine of the Times
  4. ^ Kuhn, Kerstin, caterersearch.com (October 9, 2009)St John Team to Launch Hotel in London's West End
  5. ^ http://www.theguardian.com/lifeandstyle/2006/feb/26/foodanddrink.features6

External links[edit]