Fergus Henderson

Fergus Henderson began his career by studying to be an architect, however food beckoned instead.

He opened his first restaurant in 1992 and then St John in London in 1994.

St John quickly became a local food lovers haunt, and the fame spread with the publication of Nose to Tail Eating.

He has now opened another restaurant called St John Bread and Wine.

When asked recently why he cooks all parts of the beast he replied: "If you are going to kill an animal, it seems only polite to use the whole thing"!

We love his restaurant and really enjoyed the food here so we pay a lot of attention to his recipes.

 

The Cookbook Collection entry

The review of the entry for this author in The Food Lovers' Cookbook Collection can be read by clicking on the following link:

The Whole Beast: Nose to Tail Eating

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