Fergus Henderson

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Fergus Henderson in apron

Fergus Henderson (born 31 July 1963) is a renowned British chef and restaurateur known for his pioneering work in the field of nose-to-tail eating. He is the co-founder of the acclaimed St. John restaurant in London, which has gained international recognition for its innovative approach to traditional British cuisine.

Early Life and Education

Fergus Henderson was born in London, England. He studied architecture at the Architectural Association School of Architecture before transitioning to a career in the culinary arts.

Career

Henderson's culinary career began in earnest when he co-founded the St. John restaurant in 1994 with Trevor Gulliver. The restaurant is located in a former bacon smokehouse in Smithfield, London, near the historic Smithfield Market. St. John quickly became famous for its commitment to using every part of the animal, a philosophy encapsulated in Henderson's seminal book, Nose to Tail Eating: A Kind of British Cooking, published in 1999.

St. John Restaurant

St. John is celebrated for its minimalist decor and its focus on traditional British cuisine with a modern twist. The restaurant's menu features dishes such as roast bone marrow and parsley salad, ox heart, and pig's trotters. Henderson's approach has influenced a generation of chefs and has been instrumental in the resurgence of interest in offal and other neglected cuts of meat.

Publications

In addition to Nose to Tail Eating: A Kind of British Cooking, Henderson has authored several other cookbooks, including Beyond Nose to Tail: More Omnivorous Recipes for the Adventurous Cook and The Complete Nose to Tail: A Kind of British Cooking. These works have been praised for their clear, straightforward instructions and their celebration of traditional British cuisine.

Personal Life

Fergus Henderson is married to Margot Henderson, who is also a celebrated chef. Together, they have three children. Despite being diagnosed with Parkinson's disease in 1998, Henderson continues to be actively involved in the culinary world.

Awards and Recognition

Henderson has received numerous accolades for his contributions to the culinary arts. In 2005, he was awarded an MBE (Member of the Order of the British Empire) for his services to gastronomy. St. John has also been awarded a Michelin star.

Related Pages

• St. John restaurant
• Nose to Tail Eating: A Kind of British Cooking
• British cuisine
• Michelin star
• Parkinson's disease
• Margot Henderson

See Also

• Trevor Gulliver
• Smithfield Market
• Offal