... hype. Last year we had the pleasure of not only eating a delicious, long and leisurely lunch at FergusHenderson’s offal-favorite restaurant, St. John , but we were lucky to meet Fergus himself (who happened to be relaxing and enjoying a few glasses of champagne at his bar). As you can read (and listen to via podcast) in our earlier post about St. John , I was a bit heady from...
A poster for FergusHenderson’s visit to the studio to talk about his love of architecture and cookery. Fergus believes in nose to tail eating, and runs a restaurant across the street from where I work, serving every conceivable part of the pig (amongst other things) so the poster was an architectural apron with a typographic [...]
Last night we were treated to a visit to the studio by FergusHenderson, famous chef, advocate of nose to tail eating and proprietor of the St John restaurant over the road from work where we often drink too much on a Friday night. Fergus is an uncommonly interesting guy, trained as an architect, now a [...]
Some point last year FergusHenderson - of St John/Nose to Tail Eating fame - and another chef - whose name evades me - had a show on TV called Hot to Eat an Elephant. From the adverts it promised...
... paint was courtesy of Friedman, the smell of cracklings and roasted pig was courtesy of the chef FergusHenderson, the fanatically lauded English chef at St. John in London and author of "The Whole Beast: Nose to Tail Eating," which is as graphic and appropriate a description of his culinary approach as one could wish. Henderson was in town for his annual FergusStock,...
I was fortunate enough to go to The Breslin on Friday night for the second of the FergusHenderson dinners. Henderson, you will remember, is the British chef whose advocacy of “nose to tail” cookery helped start the offal trend on both sides of the Atlantic; his London restaurant, St. John, is considered a shrine [...]
Click the image above to view the full photogallery. This Week's Stories : Momofuku Midtown will be Called Ma Peche , Bill's Bar & Burger Opens , A Sneak Peek at the Breslin , The Post Brings Back the Stars , Backstage at the Boom Boom Room , and FergusHenderson Lands in NYC .
FergusHenderson and April Bloomfield are teamed up for a 3 day extravaganza making food that you generally don't find on many menus. Last night they were serving their fares at the Spotted Pig. It was a must and not...
Click the image above to view the full photogallery. Per our sworn duty, for the next three days we'll be bringing you regular photo and video dispatches from FergusStock, the annual Spotted Pig tradition, extended to The Breslin this year,...
Picked up two trotters at the local butchers for the princely sum of €1.50. Being on the dole certainly fosters fiscal creativity. More to the point, having been utterly inspired by FergusHenderson's (video link) Nose to Tail Eating cookbook, and fantastically charmed by the man himself, I've found myself with enough time to actually do something constructive with this porcine culinary...
... Adam Gopnik’s food writing. For example, I loved his 2005 piece comparing British chef FergusHenderson, famed for utilizing the “whole beast,” with French chef Allain Passard, who shocked the cooking world by dispensing with beast altogether. I am forever in Gopnik’s debt for introducing me to the work of Henderson, whose prose style and cookbooks I...
As part of my continuing infatuation with FergusHenderson, I have made and cooked with his Trotter Gear recipe from Beyond Nose to Tail. And I wrote all about it for the fabulous Nose to Tail at Home. Here’s a little something to whet your appetite… How did I get from pig’s feet to this tasty [...]
... publisher Phaidon . In it, 10 master chefs from around the world (including Alice Waters, FergusHenderson, Ferran Adrià and Mario Batali) each picked 10 chefs they feel are on the cusp of greatness, contemporary chefs that will be tomorrow’s masters. It’s a luscious, inspiring, diverse volume that is equally cookbook, culinary narrative and travelogue, with wanderlust-inducing destinations...
... Fairfax Avenue in the heart of Los Angeles one thing was obvious: the chefs here were big fans of FergusHenderson and his restaurant St John, 5,500 miles away in London. Henderson's roasted bone marrow dish was on the menu at St John the day it opened in 1994 and it's still there to this day. It eats as simply as it reads. As you see above, you are presented with three or...
... Internationally respected leading chefs (Including such luminaries as Ferran Adria, Alain Ducasse, FergusHenderson and Gordon Ramsay), who were asked to nominate their pick of contemporary talent. 100 of these Chef's are featured. What you get in this beautifully laid out book, is an introduction by the nominating Chef on why they picked this particular personality, a Biography of...
