Chef Fergus Henderson of St. John in London.

Chef Fergus Henderson of St. John in London.

"...No one has been a bigger influence on this change than the walking Buddha himself, the spiritual leader of all nose to tail pork-centric aficionados, Fergus Henderson." - Anthony Bourdain

"...No one has been a bigger influence on this change than the walking Buddha himself, the spiritual leader of all nose to tail pork-centric aficionados, Fergus Henderson." - Anthony Bourdain

Fergus Henderson (born 31 July 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.

Fergus Henderson (born 31 July 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.

Chef Fergus Henderson at St John – London, England

Chef Fergus Henderson at St John – London, England

There’s a trend sweeping gastronomers the world over called 'nose to tail' and it involves cooking previously overlooked cuts of meat.    It encourages cooks to let nothing go to waste - to use the entire animal in recipes and come up with innovative and tasty recipes. Chef Fergus Henderson first popularised serving offal in his famed London restaurant, St. John and with his cookbook The Whole Beast. He says “If you’re going to kill the animal it seems only polite to use the whole thing".

There’s a trend sweeping gastronomers the world over called 'nose to tail' and it involves cooking previously overlooked cuts of meat. It encourages cooks to let nothing go to waste - to use the entire animal in recipes and come up with innovative and tasty recipes. Chef Fergus Henderson first popularised serving offal in his famed London restaurant, St. John and with his cookbook The Whole Beast. He says “If you’re going to kill the animal it seems only polite to use the whole thing".

Chef Fergus Henderson and Chef David Chang. Two of the best in the world.

Chef Fergus Henderson and Chef David Chang. Two of the best in the world.

London - Chef Fergus Henderson

London - Chef Fergus Henderson

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