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Fergus Henderson

Fergus Henderson
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Fergus Henderson is revered throughout the world for his unpretentious and respectful approach to meat. As he has said, “It would be disingenuous to the animal not to make the most of the whole beast; there is a set of delights, textural and flavorsome, which lie beyond the fillet.”

Fergus Henderson
Fergus's Featured Recipe
Brine Instructions

Click here for recipe

 

Fergus Henderson, the son of two architects, trained as an architect before becoming a chef. With occasional stints at The Globe in Notting Hill under his belt, Fergus, along with his wife Margot, took over the dining room at The French House pub in Soho, London, where they quickly earned a loyal following and critical praise.

 

Fergus was introduced to Trevor Gulliver over supper and, having found an abandoned smokehouse on the edge of the city district, and along with the French House Dining Room's manager, Jon Spiteri, the trio opened St. John. The former smokehouse, situated around the corner from London's Smithfield Market had fallen in to serious disrepair since ham and bacon smoking ceased in 1967.

 

St. John has won numerous awards and accolades, including Best British and Best Overall London Restaurant at the 2001 Moët & Chandon Restaurant Awards.

 

He wrote Nose to Tail Eating: A Kind of British Cooking, and Beyond Nose to Tail: A Kind of British Cooking, Part II. Nose to Tail Eating was re-issued as The Whole Beast in the United States and the UK and won the 2000 Andre Simon Award.

 

Fergus Henderson lives in London.

 

 

 

Latest Recipes

Leek, Potato, and Oyster Soup

You will need a blender for this recipe, as part of the joy of the dish is the smooth velvety soup within which lurks the oyster.

(1 Votes)

Cock-a-Leekie

We made a version of this recently at St. John, and it was so surprising and good that even though it is an old classic I thought I shoul...

(1 Votes)

Brine Instructions

You can use your brine to preserve many of the meats you will use in this book, e.g., pork belly, beef brisket, bottom round, or ox tongu...

(1 Votes)

Skate, Chicory, and Anchovy

When poached and allowed to grow cold, skate sets beautifully into a firm but giving fish whose natural structure shreds perfectly for ou...

(1 Votes)

Sweetbreads

Once you have mastered this you are on your way, your sweetbreads ready to welcome any number of companions on the plate with them.We ten...

(1 Votes)

Roast Pork Loin, Turnips, Garlic and Anchovies

Is it not splendid when you have a guest to stay who cooks delicious things for you? A fine example is Ken, a chef from Sydney, who prepa...

(1 Votes)

Tripe and Onions

Do not let the word tripe deter you, let its soothing charms win you over and enjoy it as do those who always have! Visually, as well as...

(1 Votes)

Roast Quail

The quail unfortunately falls into a kind of bird purgatory; it is not a game bird, though some describe it as such, but is now a thoroug...

(1 Votes)

Smoked Eel, Bacon, and Mashed Potatoes

More of an assemblage than a recipe as such.

(1 Votes)
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