Fergus Henderson
About
Fergus Henderson founded the Michelin-starred St. John restaurant on St. John Street in London.
Chefs Anthony Bourdain and Mario Batali have both praised Henderson for his dishes, which make full use of the whole animal.
Fergus began by training as an architect and had no formal training as a chef.
Own Restaurants
Before opening the St John restaurant, he and his wife Margot ran the French House in Soho Then, in 1994, he opened St John. Although the menu changes daily, it always includes signature dishes Roast Bone Marrow and Parsley Salad.
Fergus also opened a hotel in Spring 2011.It is located in London’s Chinatown district near Leicester Square.
Food Writer
Henderson has published a series of three books that explore his philosophy to cooking. Nose to Tail Eating: A Kind of British Cooking provides recipes incorporating trotters, tripe, kidneys, chitterlings, and other animal parts. In 2007, he published a sequel, Beyond Nose To Tail. Then, in 2012, he released The Complete Nose to Tail: A Kind of British Cooking.
Public Speaking
Henderson’s stoic approach to Parkinson’s Disease, which was diagnosed in 1996, 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. He is a fascinating character and an intensely passionate chef.
As to his presentations, Fergus is an animated and engaging speaker. He spoke at the 15th San Sebastian Gastronomika with 2,500 visitors attending the event.
In 2013, when bone marrow went on sale in Waitrose stores up-and-down the country, Fergus, who has always encouraged nose-to-tail dining, endorsed the foodstuff, and his restaurant’s classic dish of Roast Bone Marrow and Parsley Salad was voted one of the greatest dishes of all time by food writer Tom Parker-Bowles.
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