Fergus Henderson, born 1963, is a moderately famous British chef most notable for his use of the undesirable parts of an animal. Most of his dishes are traditional British cuisine or variants of such. Celebrity chefs, Anthony Bourdain and Mario Batali, both praise Henderson for his dishes which optimise British food whilst also making full use of the whole animal. 1963 (MCMLXIII) was a common year starting on Tuesday (link will take you to calendar). ... London is the capital city of the United Kingdom and of England. ... British cuisine is shaped partly by the countrys temperate climate and its island geography; and partly by its history; first through interactions with other European countries, and then through the import of ingredients and ideas from places such as North America, China and India that were gathered during the... Smithfield meat market from the south Smithfield is an area in the north-west part of the City of London (which is itself the historic core of a much larger London). ... 1963 (MCMLXIII) was a common year starting on Tuesday (link will take you to calendar). ... British cuisine is shaped partly by the countrys temperate climate and its island geography; and partly by its history; first through interactions with other European countries, and then through the import of ingredients and ideas from places such as North America, China and India that were gathered during the... Anthony Bourdain Anthony Michael Bourdain (born June 25, 1956 in New York City) is an American author and chef. ... Mario Batali is an American chef and restaurateur. ...
Restaurant
In 1995, with no formal training in cooking, Henderson opened St John's restaurant in London. The restaurant is popular with foodies and serves Henderson's signature dish Roast Bone Marrow and Parsley Salad. 1995 (MCMXCV) was a common year starting on Sunday of the Gregorian calendar. ... London is the capital city of the United Kingdom and of England. ...
Book
In 2004 Henderson published Nose to Tail Eating: A Kind of British Cooking in which he provides recipes incorporating trotters, tripe, kidneys, chitterlings and other such undesirable animal parts. Henderson also explains the philosophy behind his cooking explaining that: "if you're going to kill the animal it seems only polite to use the whole thing" A trotter is a standardbred horse which races in a gait called the trot. ... Tripe is a type of edible offal made from the stomach of various domestic animals. ... Kidneys viewed from behind with spine removed The kidneys are bean-shaped excretory organs in vertebrates. ... Chitterlings (often pronounced CHIT-lins and sometimes spelled chitlins in common vernacular) are the small intestines of a pig that have been prepared as food. ...
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