Happy chef

Father of offal and Michelin-starred chef Fergus Henderson receives lifetime achievement award. His simple and traditional British dishes from his St. John Bar & Restaurant in Smithfield, London, are based on the philosophy of nose to tail eating, a concept of preparing the whole animal with nothing going to waste. The son of two architects- father a keen diner, mother a keen cook, Henderson originally studied architecture before setting his sight on cooking. He had no formal training in cooking, nor has he ever worked under any other chef. His philosophy of cooking has been praised by Anthony Bourdain and Mario Batali and inspired countless young chefs, including chef April Bloomfield of The Spotted Pig and The Breslin. Sadly, Henderson has been diagnosed with Parkinson’s Disease since 1998.

12277_11.tif(above) Roasted bone marrow with parsley salad




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