Fergus Henderson
Fergus Henderson and Three Veteran St. John Chefs Cooked the Ultimate Nose-to-Tail Dinner
Tim Siadatan, Jon Rotheram, and Robbin Holmgren all started out at St. John, Henderson’s legendary London restaurant group. But when preparing a special dinner together on the hottest day of the year, would too many cooks spoil the broth?
Anchovy, Little Gem, and Tomato Salad Recipe
20 minutes in a hot oven will transform your tomatoes, and your salad. Trust us.
Make the Salad That Saved Fergus Henderson's Life
Listen to London chef and nose-to-tail eating don Fergus Henderson when he says: "I am alive thanks to this salad."
This Menu Is Inspired by the Food Writer Who Rescued Britain from Spam
At a recent dinner of cod's roe and syllabub, London chef Jeremy Lee paid tribute to Elizabeth David, the iconic food writer who introduced post-war Britain to Mediterranean cuisine and ingredients beyond tinned meat.
How Margot Henderson Learned to Love 'Plain' British Food
British food’s plainness is its brilliance. Food that has a giving unctuousness, food that is cooked with love and also gives love—massaging you from the inside out.
Welcome to the MUNCHIES Guide to British Food
Every day this week, MUNCHIES will be exploring the stories that make Britain’s cuisine. Pull up a chair, BYOB, and prepare to forget everything you know about British food.
Meet the Cabaret-Dancing Pub Landlady Who Doesn’t Serve Pints
Welcome back to Last Call, where we visit watering holes around the world for life advice from their trusty barkeepers. Today, we meet landlady and former cabaret artist Lesley Lewis at The French House in London.
How Pickled Herring and Danish Schnapps Have Impacted Fergus Henderson's Approach to Food
Back when I was studying to be an architect, I worked in Copenhagen for a couple of months for a designer who used to send me out on bizarre missions. On one particular mission, I opted for a lunch that changed the way that I think about food, and...
Your Hot Cross Buns Will Taste Better with Chili
Hot cross buns work with chili because it accentuates all of the spices. With the first mouthful, you think, “That’s not super potent” but by the time you’ve eaten the whole bun, all of those flavours have built up.
What Happens When You Make Dinner with Fergus Henderson and a 47-Year-Old French Cookbook
London boozer-cum-restaurant The Marksman recently hosted a dinner with iconic St. John founder Fergus Henderson, using his favourite French cookbook—Ma Gastronomie—as inspiration.
Fergus Henderson Has Perfected the Art of All-Day Drinking
St. John founder and cheffing legend Fergus Henderson has a carefully honed drinking regime, starting with a morning Fernet Branca and ending with an “uplifting” gin and tonic.
This Wine Bar Isn't for Snobs
Founded in 2013 by friends Daniel Keeling and Mark Andrew as a wine and entertainment magazine, London’s Noble Rot is about taking the elitism out of wine—an idea that led the pair to open their first bar.