Podcasts about Fergus Henderson

Welcome to Episode 6 of Season B. The theme is ‘Meat' and Sam, Neil and Alessandra get beefy with three choice nuggets of fleshy goodness, looking at Beef Wellington, Brains and Bovril. Don't get the meat sweats!Don't forget the next episode is the Listeners' Choice. Please send your suggestions (with a reason why you've chosen it) to aisofrapplepod@gmail.com. Your deadline is 21st May!Links & Further ReadingDid Sam win the awards for Best Audio at the Fortnum & Mason Awards?Allie will be taking part in the online conference an ONLINE conference on 23rd and 24th August 2025 marking the 100th anniversary of MR James A Warning to the Curious and Other Ghost Stories talking about food and the supernatural: https://romancingthegothic.com/2025/01/06/cfp-for-a-warning-to-the-curious-ghostly-supernatural-and-weird-tales/ Follow Serve it Forth history festival on Instagram @serveitforthfestThe Leeds Symposium of Food History and Traditions facebook pageBeef WellingtonManuale de cuoco e del pasticciere III by Vincenzo Agnoletti (1834) (Italian)Paddington Takes The Test by Michael Bond (1999)Julia Child cooks beef wellington on The French ChefBetty Crocker's Hostess Cookbook (1967)Irish Traditional Food by Theodora Fitzgibbon (1984)Fashionable food: seven decades of food fads by Sylvia Lovegren, (1995)The French Menu Cookbook by Richard Olney (1970)You can read more about the Waterloo banquets on the Apsley House and Wellington Arch blog here and here.Lines of Wellington trailerRead about how beef wellington was used as a murder weapon in Australia.BrainsEnglish Food (Third Edition) by Jane Grigson (1992The Complete Nose to Tail: A Kind of British Cooking by Fergus Henderson...

Today we're joined by Londons most exciting young chef in Elliot Hashtroudi for an incredibly delicious and very boozy lunch at his award-winning French restaurant Camille in Borough Market. The food is beyond exceptional and so are Elliot's stories and opinions, as every drink goes down, we get more passionate about the various topics discussed from; the dark side of Borough Market to the overuse of Flatbreads on menus to why Camille is the only restaurant in London that properly does nose to tail dining to why other restaurants have to stop 'pretending to be French' to how he bullshitted his way into his first job in the kitchen to memorable life advice from the legendarry Fergus Henderson and much more...... Sit back, relax and enjoy the podcast and make sure you go and dine at Camille, trust us you'll be hard pushed to find a better plate of French food anywhere in the country! -------------- Download The Appetite app now and track your fav spots or places that you're dying to check out and book them easily all through the app - download it now. https://shorturl.at/yFXyK

Today we're joined by arguably the most successful restaurateur in the country in Jon Spiteri who has created such institutions as The French House in Soho, St John in Farringdon and latterly Sessions Arts Club. He takes us through his colourful career from working at Joe Allen's in the 70s as a waiter, to winning mixologist of the year in Australia, to mastering the art of hospitality in America before returning to the UK where a chance meeting with Fergus Henderson changed his life and London's restaurant scene over night. We hear about the hardships of setting up such famous institutions, the challenges of convincing diners to trust 'nose to tail' in the early days, the art of the long lunch, Jons close shaves with alcohol and drugs, the secrets behind hospitality, the main challenges facing the industry and much more.... ------------ Order award winning meats direct to your door from Swaledale Butchers - https://swaledale.co.uk/ Head to www.delli.market and discover the thousands of creative products dropping daily and use the code GOTODELLI for 25% off everything from us. Check out Square's an all-in-one restaurant tech solution here - www.square.com Please subscribe and leave us a comment, and if you enjoy the podcast please listen to our audio only podcast that we bring out each Thursday whereby we interview the top chefs in the UK and beyond - https://link.chtbl.com/Vg8g3qpb Subscribe to our free weekly newsletter here - https://open.substack.com/pub/thegoto...

Fergus Henderson! The man who thirty years ago opened St John and ever since has implored us to eat from "nose to tail".Lewis Bassett talks to Zoe Williams, columnist at the Guardian newspaper, and Amber Husain, author of Meat Love: An Ideology of The Flesh.Note: Lewis' article on St John will appear on Vittles soon!The Full English is produced by Lewis Bassett. Mixing and sound design is from Forest DLG.Follow the Full English on Instagram. Get extra content and support the show on Patreon Hosted on Acast. See acast.com/privacy for more information.

The most influential cook that you've probably never heard of, according to food historian Neil Buttery.Elizabeth Raffald captured the distinctly modern English food of the 18th century. The Heston Blumental of her time, inspiring cooks like Fergus Henderson today.Neil Buttery is the author of "Before Mrs Beeton: Elizabeth Raffald, England's Most Influential Housekeeper". He's also got two new books coming out, Knead to Know: A History of Baking and The Philosophy of Puddings.Find Neil's blog and his brilliant podcast here.The Full English is produced by Lewis Bassett. Mixing and sound design is from Forest DLG.Follow the Full English on Twitter, Instagram and TikTok. Get extra content and support the show on Patreon Hosted on Acast. See acast.com/privacy for more information.

St John co-founder Trevor Gulliver stops by Midori House to discuss the famed nose-to-tail restaurant's global appeal and its commitment to high-quality food, excellent wines and exceptional hospitality. We discuss its second clothing partnership with luxury menswear brand Drake's and how the collection explores the other side of the table for Gulliver and chef Fergus Henderson.See omnystudio.com/listener for privacy information.

Josh Homme was born in Joshua Tree and grew up in Palm Desert, California. He founded Queens of the Stone Age in 1996 and is the lead singer, primary songwriter and guitarist in the band. Josh is one of the music industry's most prolific collaborators. Alongside Queens, he formed the supergroup Them Crooked Vultures in 2009 with Dave Grohl (Foo Fighters) and John Paul Jones (Led Zeppelin), and has produced music for Arctic Monkeys, Iggy Pop, Lady Gaga and many more. Queens of the Stone Age released their latest album, In Times New Roman, in 2023. To mark the final episode of the series, Angela makes some extra-special dishes for Josh, while Nick mixes his favourite cocktail, a Corvette Summer. To start, Angela prepares bone marrow and a parsley salad, a recipe from chef Fergus Henderson's book Nose to tail eating: A Kind of British Cooking. For main, it's grilled mackerel, beetroot and red onion salad, and this meal is paired with a delicious La Perrière Pouilly-Fumé Loire by the experts at Waitrose. Josh Homme is about as rock and roll as it gets, and Nick and Ange probe him on his backstage habits and what he likes on his rider. Josh talks about his treasured 15-year friendship with the late Anthony Bourdain, and shares the hilarious comment Elton John made to him before taking to the stage for the final time in his career at Glastonbury 2023. All recipes from this podcast can be found at waitrose.com/dishrecipes A transcript for this episode can be found at waitrose.com/dish We can't all have a Michelin star chef in the kitchen, but you can ask Angela for help. Send your dilemmas to dish@waitrose.co.uk and she'll try to answer when we're back for series 6 in September. Dish is a S:E Creative Studio production for Waitrose Learn more about your ad choices. Visit podcastchoices.com/adchoices

Margot and Fergus Henderson, are, in my opinion, THE most important couple i Food and Drink.Together, they changed the British gastronomic landscape from meek, tepid swamp of meh to global powerhouse it is today.Fergus created the institution St. John and Nose-To-Tail Cooking, inspiring so many chefs.Margot forged her own path with Rochelle Canteen, inspiring female chefs to enter the kitchen or as Margot says a world of “Blokedom”.Rochelle Canteen is a little oasis, springing and blossoming out Shoreditch streets.A light escape from heavy monotony.White and Spacious, always capacious as the seasons capriciously flow:WI.NT.e.r - SpRiIIINg - Suuu mmm -eerr - A..u..t..t…umNMargot's food is wonderfully imperfect. Like humans, it's craggly, squirly, yummy and not-too-perfectMy goal was to really dig deep into how Margot and Fergus changed British food, their similarities and differences, Rochelle Canteen's uniqueness, St. Johns genius.Hopefully (fingers, eyes, toes crossed) we did that.Full episode live on Monday.ON THE MENUHow Margot Survived and Others Female Chefs Can Thrive in a Chef World of BlokedomThe Difference in (Male) Hunter vs. (Female) Gatherer Cooking: Empathy + Be gentle + simpleHow to be in Business for 25 years - embrace the dramas of every day keep the joy alive keeps the business alive and making it better (that is THE fun)Why English Food is Taking OVerFrench Food as the Best in the World: “Why do we touch on cultures so lightly?The Genius of St. John and Fergus Henderson: Fergus trained as an architect = Different Input = Different Output.The Subtle Art of Drinking a Negroni: It's More Complicated Than You THinkWhy Margot is the “Craftsperson” and Fergus is the “Artist”How To Survive When your Business is Going wrong….”you have to give it more love”Why Margot let's their Chefs “do what they want” + the simple truth is to “Understand everyone's lives truly”Why St. John Stuck to its guns + Slow build then it just happened3 Fergus Henderson Leadership Lessons: “tell them the reason WHY” + “Never Feel Sorry for yourself” + “Be Opinionated and stick to them”-----------------------------------------------

Today we're joined by a real rock 'n' roller in Flora Phillips aka Floffal who quit her job as a fine art dealer to retrain as a butcher in order to pursue her calling as the 'saviour of offal'. Flora has taken over the mantle from Fergus Henderson to become known as the figurehead of championing offal in this country and her 'Floffal' supper clubs and soon to be residencies in London celebrate offal in all its forms from Pickled Tripe to Chocolate & Pigs Blood Cake. In this incredible interview Flora opens up about why she left the art world, the terrifying abuse you receive as a female butcher, her favourite offal dishes, why she thinks St John's has gone 'PG' with their offering, her dishes which have gone wrong (including a pigs blood cocktail), eating an urban fox for supper, her plans for what would surely be London's coolest new food venue and much more, plus of course we uncover her 'Go-To's!  ------------- If you enjoy the podcast - PLEASE LEAVE US A 5 STAR RATING AND A COMMENT - and share it with anyone you think may enjoy it as much as you have - it really helps us to grow.  ----------- Please go sample Flora's food this Sunday in Camberwell at Veraison Wines from 12.30 and give her a follow on instagram to stay upto date with everything - @floffal 

Today we have a little bonus episode for you, whereby we're celebrating the wonderful bakers of this world and to do so we're joined by Kit Delamain, head baker at the oldest organic bakery in London and an ex employee of the legendary St Johns Bakery. He takes us through his incredible career so far including; the darkness of doing night shifts, working in a 2 Michelin starred restaurant in Lisbon where nobody spoke English, learning from the greats at St Johns Bakery, partying the night away with Fergus Henderson, why bakers are dying out in London, why he's moving to Naples to become a pizza chef, what baking trends make him absolutely livid and a lot more… including of course his 'go-to's'.  -------------- If you enjoy this episode please leave us a 5 star rating and a comment, it really helps other people find the podcast and of course share it with all those you know.  Pre-order Ben and Max Halley's new book 'Max's World of Sandwiches' here - https://geni.us/maxssandwiches

Vive Viajando en Latinus: St. JOHN, el restaurante de Fergus Henderson, un chef que revolucionó la gastronomía inglesa y que te hará querer visitar Londres; Hernán Junco cuenta por qué. #LatinusPodcast

Let's dish up a feast of flavor as we explore the iconic dishes of some influentical chefs. Join us as we delve into the masterpieces that have made these culinary legends household names. From the bold, inventive creations of Ferran Adrià to the classic, thoughtful plates of Fergus Henderson, we'll savor each bite and share our thoughts and experiences. So come hungry and join us on this episode of 'Pot Luck Food Talks.'

Today on Mushroom Hour we are graced by the presence of woodland spirit Fergus Drennan aka Fergus The Forager. Fergus has been gathering and learning about wild plants, seaweeds, and fungi for over 40 years. His journey begun on Wimbledon Common, aged 3 years, collecting dandelions for the family's pet tortoise. Since those early days, and through much creative and experimental exploration he has continued his foraging practice, not only as a means to understand and to discover the practical relevance that foraging has in the modern developed world, but also in terms of what it means to be an environmentally conscious human in relation to the natural world. “Can foraging ever be considered a truly sustainable practice, and if so how?”, is a question that always orchestrates his foraging activity. So too does a pursuit of foraging's playful and creative possibilities. Truth be told, Fergus just loves being outside, admiring nature as part of nature, living in touch with her reassuring seasonal cycles, awake to her sensuality, her surprises, opportunities, and endless gifts, in pursuit of the good life.   TOPICS COVERED:   Trips with Mom to Wimbledon Common   Tortoise Teacher, I Spy Insects   Play, Creativity and Foraging    Brambles, Pine Pollen & Jelly Ears   Foraging “Nose to Tail”   Foraging as a Subversive Act   Life Stacking   Avoiding Neurosis & Being Saved by Others   Reciprocal Dialogue with the Natural World   Developing a Relationship with Local Open Space   Complicity in Industrial Systems   Amanita muscaria Workshops   Amanita muscaria as Food & Medicine   Foraged Books & Making Paper from Mushrooms    EPISODE RESOURCES:   Fergus the Forager Website: https://fergustheforager.co.uk/ Fergus IG: https://www.instagram.com/fergustheforager/ Pine pollen: https://nutrawiki.org/pine-pollen/ Auricularia auricula-judae (AKA Jelly Ear): https://en.wikipedia.org/wiki/Auricularia_auricula-judae Plantago major: https://en.wikipedia.org/wiki/Plantago_major Pascal Baudar: https://www.urbanoutdoorskills.com/ Fergus Henderson (author): https://en.wikipedia.org/wiki/The_Whole_Beast  Jason Hickel (author): https://www.jasonhickel.org/  Katy Bowman: https://www.nutritiousmovement.com/  Fomitopsis betulina (AKA Birch Polypore): https://en.wikipedia.org/wiki/Fomitopsis_betulina  David Arora article on Amanita muscaria: https://williamrubel.files.wordpress.com/2011/09/rubel_arora_muscaria_economic_botany3.pdf”  Merck Index: https://www.rsc.org/merck-index  Phallus impudicus (AKA Stinkhorn): https://en.wikipedia.org/wiki/Phallus_impudicus  

Culture moves in cycles, and so too do the ways we eat—which has Dave looking for early warning signs of what's around the corner. He fills us in on what he's hearing from peers, what the arc of modern plating presages about the turns to come, and a whole lot more, including: pizza-shop paninis, top-tier bodegas, trompe-l'oeil grill marks, New York in the mid-'90s, analog cooking, the Nirvana–Nickelback cycle, what Fergus Henderson likes to drink, Russian service, sorrel salmon, vertical food, spoon drags, Ernesto's ham and chips, a quenelle chronology, square duck breast, Joey Fatone, and the impact of the vanishing middle. Hosts: Dave Chang and Chris Ying Producer: Sasha Ashall Additional Production: Jordan Bass and Lala Rasor Learn more about your ad choices. Visit podcastchoices.com/adchoices

HANDS DOWN my favourite day of the year. Even tops when I got a pair of Heeleys (with green lights) for my 25th. Summer yawns, the sun shudders in the high blue skies like a white marble. Meatopia an unctuous utopia of unreal grub. A bacchanalian flame-soaked meteorite of food, fire and booze. This Little Piggy went Tobacco Docks, “Me, Eat” - stuffing my face, Notorious P.I.G. style. Washed down gallons of Beer, the colour of Autumn, cold like Winter, tastes like Spring. A Notorious B.I.G line up - Ottolenghi, Fergus Henderson, Richard Turner.The latest guest on the pod, is Mat Kemp co-founder MEATOPIA. There are SO many delicious lessons in here, that you'll never find in a banal business book.ON THE MENU: 1. HOW TO TAKE AN NACENT CONCEPT FROM 0 - 1 - RELENTLESSLY USE YOUR NETWORK, BEG, STEEL, BORROW ADVICE FROM PEOPLE. 2. HOW TO KEEP THE FOUNDERS MAGIC ALIVE AS YOU SCALE: DEFINE YOUR CORE VALUES + GREAT BRANDS ARE BUILT BY WHAT THEY SAY “NO" TO. 3. WHY YOU MUST FALL IN LOVE WITH THE JOURNEY AND BE HAPPY TO BE “PISS POOR” AND “CLING ON” 4. HOW TO ATTRACT INVESTORS/CHEFS TO YOUR BUSINESS IDEA OR DREAM - SHOW THE VALUE OF BRAND DEPTH AND THE 5 YEAR JOURNEY 

How did the English go from eating cans of baked beans to dribbling olive oil over a fresh rocket and sundried tomato salad? In this episode, we'll look at how a movement of cooks and cookery writers helped to challenge the status of elite, classical French cuisine as the gold standard of food in England with provincial French and Mediterranean cooking. It's also the story of the rise of a new middle class movement whose European tastes not only assumed a central place at our dinner tables but lent politics and culture in England a repertoire of feelings and sentiments that have been mobilised in debates around the EU and inequality in Britain.Featuring: Shaun Hill, Fay Maschler, Rowley Leigh, Jonathan Meades, Dan Lepard, Margot Henderson, Anna Tobias, Jeremy Lee, Ben Highmore, Fergus Henderson and Trevor Gulliver.This show was produced by Lewis Bassett with music from Forest DLG. Get extra content and support the show on Patreon Hosted on Acast. See acast.com/privacy for more information.

Mary Sue Milliken is an American chef, restaurateur, cookbook author, and radio and TV personality with a focus on Latin cuisine in the United States.Milliken is a graduate of Chicago's Washburne Culinary & Hospitality Institute.After working together in Chicago and Paris, Milliken and her longtime collaborator, Susan Feniger, settled in Los Angeles where they founded the critically acclaimed City Cafe in 1981.[1] They eventually expanded to a larger space on La Brea Avenue, renaming the establishment CITY Restaurant. In 1985, they opened the Mexican restaurant Border Grill in the original City Cafe space, before moving it to Santa Monica in 1990. The restaurant later expanded to Pasadena (closed) and the Mandalay Bay Resort in Las Vegas.[2] Broadening their culinary horizons, Milliken and her partner opened Ciudad in Los Angeles in 1998. The success of the three restaurants has often led Milliken and Feniger to be recognized for single-handedly changing Los Angeles' culinary landscape.Mary Sue Milliken with chef Fergus Henderson at a dinner at the US Embassy in London in 2019.In collaboration with Feniger and others, Milliken has published five cookbooks: City Cuisine (1989), Mesa Mexicana (1994), Cantina: The Best of Casual Mexican Cooking (1996), Cooking with Too Hot Tamales (1997) and Mexican Cooking for Dummies (1999/2002).Milliken is also a seasoned TV personality, starring with Feniger in 396 episodes of Too Hot Tamales and Tamales World Tour on the Food Network in the 1990s. Prior to the shows on the Food Network, in 1993 Milliken and Feniger appeared with Julia Child in her PBS series Cooking With Master Chefs.[5] Milliken also prepared with Feniger the food that was served in the 2001 movie, Tortilla Soup.Milliken and Feniger were a team of sixteen chefs on the Julia Child series, Cooking With Master Chefs in 1993.Most recently, Milliken appeared on the third season of Top Chef Masters that aired in 2011. She was the first runner up and won $40,000 for her charity, Share Our Strength.#MarySueMilliken #BorderGrill #rregardingherfood___________________________________________________ Food & Beverage Industry brought to life. F&B LIVE! is a national, industry influencing webcast featuring the leaders in the restaurant, hospitality, branded food and beverage and CPG industries, many of whom are Michael's "friends in the business." Featuring an informal and informative conversation where friends in the business share the latest intel, ideas and best practices for surviving these dynamic challenges we are facing and the future of our brands and businesses. The show is live and broadcast across 5 platforms and features an audience rich with industry influencers. Be sure to pick up your copy of: Food & Beverage Magazine's Guide to Restaurant Success https://www.amazon.com/dp/1119668964/... ____________________________________________________ *CLICK TO SUBSCRIBE: YouTube: https://www.youtube.com/c/FoodBeverageMagazine*Follow Us on Facebook :https://www.facebook.com/FoodAndBeverageMagazine*Follow Us on INSTAGRAM: https://www.instagram.com/fbmagazine/ *Follow Us on TWITTER: https://twitter.com/fb101comwww.fbmagazine.com#foodandbeverage#foodandbeveragemagazine#JamesBeardAward#foodie#restaurant#foodieinternational#foodiefest#foodandbeveragetrade#food

Visiting London post-Brexit vote, Anthony Bourdain finds comfort in classic British cuisine. He eats  roast bone marrow at chef Fergus Henderson's famed restaurant St. John and Scotch eggs at The Princess Victoria with Nigella Lawson. Plus, he meets with revered artist Ralph Steadman at his studio. Original Airdate: Season 8, 2016. To learn more about how CNN protects listener privacy, visit cnn.com/privacy

Nu är det äntligen åter dags för den glada jingeln till ”Edward Bloms smörgåsbord” att tona fram igen!Mats Ryd och Edward Blom gör en efterlängtad poddinspelning. Delvis för att vi alla, både avsändare och mottagare, väl saknar vårt kära smörgåsbord av högt och lågt i njutningarnas värld – men också för att Mats och Edward kände att poddande var något de skulle kunna göra för att uppmuntra lyssnarna till att fortsätta stödja alla människor som drabbas av kriget i Ukraina.Reklamintäkterna av detta avsnitt går oavkortade till UNHCR, och vi uppmanar alla som läser detta att skicka pengar till valfri insamlingsorganisation (se förslag i listan nedan).I övrigt är det ett poddsamtal i gammal god smörgåsbordsstil. Vi får höra senaste nytt ur de oftast glada gastronomernas vardag, vilket på sistone inneburit såväl barnkalas och inskolning på förskolan som gemensam akvavitvandring och bokreleasefest. De konstaterar att familjegemenskap är det bästa livet har att bjuda, men att det gärna får toppas med några klickar kaviar också. Mats får anledning att uppdatera det estniska ordspråket om att alla sjukdomar som inte kan botas medelst tjära, bastu eller surkål är obotliga med att lägga till även suröl, och Edward berättar om hur han skapar landskapsrätter till Restaurang Kvarnen i Stockholm. Och så får vi veta vad som egentligen hände på Den Gyldene Freden efter poddinspelningen i höstas.Det nya verket ”Edward Bloms etikettbok”, som ju till icke ringa del bygger på etikettfrågor som tidigare behandlats inte minst i podden, behandlas, särskilt med avseende på etikettens myter (exempelvis de virriga regler som kommit att utvecklas för kavaj och ”mörk kostym”).En tre år (!) gammal lyssnarfråga om vilka som är poddarnas favoritkokböcker dyker upp, vilket leder till ett inspirerande samtal om allt från receptsamlingar av Gustafva Björklund och August Escoffier till Tore Wretmans kallskänka Karin Chädström, Fergus Henderson, Mathias Dahlgren, Heston Blumenthal och Lisa Förare Winbladh.Landets bästa inköpsställen, om det finns några, för griskötts-styckningsdetaljen secreto iberico och Lancashireost, efterlyses, och så drömmer Edward och Mats om när de ska få provsmaka Gauffins dubbelblandning.P S Som sagt, vi vill uppmana alla poddlyssnare att skänka pengar till insamlingar för Ukraina, exempelvis UNHCR:https://sverigeforunhcr.se/stod-oss/gava-ukrainaFörutom UNHCR vill Edward lyfta fram katolska Caritas vars arbete på fältet ligger honom varmt om hjärtat: www.caritas.se/vara-engagemang/engagemang-i-varlden/solidaritet-med-ukraina och redaktören Gunilla vill tipsa om A Demand for Action, se: www.ademandforaction.com samt detta inlägg om ett barnhem i Ukraina. See acast.com/privacy for privacy and opt-out information.

As a kid Ian Curley saw a career in hospitality as a way to get ahead and change his life. He built an incredible career of influence downunder, and amazing friendships with renowned chefs such as nose to tail king Fergus Henderson, but throughout it all at the heart of everything he does he's been mindful of finding career paths for disadvantaged and less fortunate members of the community too.https://www.instagram.com/chefiancurley/?hl=enFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auLISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

As a kid Ian Curley saw a career in hospitality as a way to get ahead and change his life. He built an incredible career of influence downunder, and amazing friendships with renowned chefs such as nose to tail king Fergus Henderson, but throughout it all at the heart of everything he does he's been mindful of finding career paths for disadvantaged and less fortunate members of the community too.https://www.instagram.com/chefiancurley/?hl=enFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auLISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

In Episode Eleven, Season Three, Margot Henderson joins Sheena Bhattessa to discuss her life in food. A pioneer of modern British cuisine, chef and restaurateur Margot Henderson has had a passion for food from a young age – her mother, a journalist and food writer, gave Henderson her first real taste of the culinary world. Today, Henderson's love for cooking boils down to four simple points: “Feeding people. Nourishing them. Making them happy. And, it's a creative act at the same time”. In this episode, the much-celebrated chef discusses her favourite meals to cook both with and for her husband, St John's Fergus Henderson, spotlights a handful of budding young chefs, and shares what it felt like to receive an OBE for her services to the culinary arts. Let us know what you think of the episode by reaching out to us on social media - @citizenfemme

Every day we hear about a new diet or superfood that will slim us down or add years to our life, and it's frustrating to have so much competing advice out there. EAT LIKE A HUMAN teaches readers that we don't have to follow the latest diet trend – be it vegan, carnivore, or keto – in order to eat healthy. Instead, we can look to our ancestors' diets for guidance on becoming healthier. The book is a unique, refreshing guide to eating in tune with our bodies and is perfect for anyone who's interested in eating simpler and more sustainably. Each chapter is dedicated to a specific food group, and the book features 75+ delicious recipes. An ideal read for fans of Rene Redzepi or Fergus Henderson, or for anyone interested in the sustainable food movement and “snout to tail” eating.

Nose to tail butchery has become a real feature of the offering of chefs across the world ever since Fergus Henderson brought the approach to a wider audience. But as much of the world moves towards pre-butchered meat for efficiencies in kitchens, some like Nik Hill (Porcine), are finding rewards in whole beast butchery and the versatility it offers.https://www.porcine.com.auFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auLISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

Nose to tail butchery has become a real feature of the offering of chefs across the world ever since Fergus Henderson brought the approach to a wider audience. But as much of the world moves towards pre-butchered meat for efficiencies in kitchens, some like Nik Hill (Porcine), are finding rewards in whole beast butchery and the versatility it offers.https://www.porcine.com.auFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auLISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

In this episode of ExtraVirgin Food and Travel Podcast, we talk to  Hannah Miller, the "Lady Butcher" about her ethos of 'purposeful' meat eating, how her job has taken her from the Antarctic to Australia, why she's moved to New Zealand, and, most pressing of all, why her farmer's pigs have their own beach. Kicking off her career as a chef, after training at the prestigious Culinary Institute of America in New York, it was meeting famous nose-to-tail advocate, chef Fergus Henderson of London's St John that was to change her focus and ultimately see her moving to a new country thousands of kilometres from her Portland, Oregon home. Hannah's story is about finding her passion, discovering a place where the niche for it was unfilled and helping inspire others to make better choices when they buy and eat eat meat.

Ravneet Gill is a London pastry chef who is behind the wildly popular pop-up Puff Bakery (with her partner Nicola Lamb), she started the technology company CounterTalk to be a community for people in the hospitality industry, and just released a cookbook called "The Pastry Chef's Guide." She's worked as pastry chef in restaurants as impressive as Michelin-starred St. John Restaurant ... the head chef there, Fergus Henderson has said that she's not only incredibly talented, but is exceptional at nurturing a positive environment in any place she works.Her bio says it well: "Ravneet Gill is a bonafide badass and her drive to cut through the crap and not take the accepted norms of the food world lying down is being applauded throughout the industry."We talk about how she gets cheeky with her desserts, the pros and cons of going to culinary (cookery) school, what inspired her to start CounterTalk in the first place, how she got her book deal, and starting an inspired cookie revolution during quarantine.Rav says, "follow a few rules and break a few rules,” -- in pastry, and in life. She truly knows how to KEEP IT QUIRKY!Follow Ravneet Gill:@ravneeteats@countertalk@puffthebakeryHer book: The Pastry Chef's Guide (so good!)Follow Katie Quinn:@qkatie@keepitquirkypodcastwww.youtube.com/TheQKatie See acast.com/privacy for privacy and opt-out information.

I am beyond honored to call these 2 gentleman friends. I have been fortunate to have many a lunch with them both. Having spent time staging in St John many years ago, to hosting them both at Incanto many years ago for a special dinner. The conversations are always powerful and fun so I hope you enjoy this one. This podcast was recorded in a place with a echo we did our best to make this an easy listen please enjoy. Follow them: @trevoegulliver @st.john.restaurant @fergushenderson AN INTRODUCTIONFergus Henderson and Trevor Gulliver opened London’s St. JOHN Smithfield in 1994. The restaurant was to become one of the most influential restaurants internationally in terms of cuisine, design and philosophy, making Fergus both a food hero and one of the most significant chefs in the world. The accolades are many, with a long-held Michelin Star, a collection of lifetime achievement awards, a place on many global restaurant rankings and more. Fergus’ books have remained in permanent publication since his first, Nose to Tail Eating, was published in 1999, going on to be named in the LA Times as the world’s most influential cookbook. St. JOHN is more than a restaurant – it is an icon. “The contribution to the London food scene that has been made by maverick restaurateurs Fergus Henderson and Trevor Gulliver cannot be underestimated. From opening subsequent joint ventures and shaking up longheld assumptions about what diners want to eat – and are willing to try – to nurturing and training a whole generation of likeminded chefs and restaurateurs who have taken on board the ethos of St. John and followed it through to their own unique conclusion, Fergus and Trevor’s influence has been monumental. The knock-on effect of their staunch focus on British ingredients and reintroducing parts of the animal to the menu that had lost favour with diners has been felt in restaurants not only in the capital but also around the world.”- Cara Frost-Sharratt FERGUS HENDERSON and TREVOR GULLIVER Photo credit: Photo from Observer Food Monthly cover 2014 Fergus Henderson is widely recognised as one of the most influential figures in the modern restaurant scene, both in the UK and internationally, responsible for transforming how and what people cook and eat. He coined the now-ubiquitous phrase Nose-to-Tail in his eponymous and multi award winning cookbook of the same name, Nose to Tail Eating, which was published in 1999 and went on to be named in the LA Times as the most influential cookbook of all time. This and his three subsequent books have remained in print ever since; widely read, used and admired and hailed as essential modern classics.In 2005 Fergus received an MBE for services to gastronomy, followed by Lifetime Achievement Awards from the influential 50 Best list, Tatler, Observer, the BBC and more. He is one of the most iconic and adored figures in restaurants today.Trevor Gulliver founded St. JOHN with the experience of creating several award-winning London restaurants behind him, including wine bars, diners, microbreweries and the seminal Fire Station in Waterloo where he is credited as pioneering the open kitchen format. He has steered St. JOHN over 25 years to achieve and maintain international prominence and veneration, while guiding thoughtful expansion and development across the many diverse elements of the group. In 2019 Trevor co-authored The Book of St. JOHN with Fergus Henderson, to critical acclaim.Where Fergus is responsible for putting food on the plate, Trevor is responsible for putting wine in the glass. His close relationships with vignerons have formed the strong reputation enjoyed by St. JOHN’s all-French wine list, and the production of the critically-acclaimed wines at the St. JOHN winery in France is informed and built by his expertise.THE St. JOHN GROUP St. JOHN has six operations: two restaurants, a bakery, a wine import company, a winery in France and a branded retail product arm. Each of the enterprises are unique but they all adhere to the distinct style and philosophy which gathers all branches of the business under the St. JOHN umbrella and make them so instantly recognisable. Each is at the beating heart of the vibrant community in which it was established. St. JOHN SMITHFIELD The first St. JOHN Restaurant in London's Smithfield was opened in 1994. Housed in an old bacon smokehouse, Trevor and Fergus did little to the space other than whitewash the walls. In the twenty years and more that followed, St. JOHN has become an institution, much lauded (and copied) for its pared back aesthetic and a simplicity which was shocking at the time, with Fergus Henderson hailed as the godfather of modern British cookery. St. JOHN BREAD and WINE The opening of St. JOHN Bread and Wine followed in 2003, when the baking of bread for which St. JOHN had become lauded outgrew the Smithfield location. Initially intended as a counter for breads and takeaway wines, offering small plates for those who stopped by as they collected their supplies. Its position as a restaurant in its own right soon overtook the original intention and it is widely credited as pioneering the style of seasonal small-plate modern British dining which is now ubiquitous in East London and beyond. St. JOHN BAKERY Proper bread is central to the St. JOHN philosophy; Fergus says: “Bread is as essential as your knife and fork in the eating process”. The Bakery is housed within a Victorian railway arch, from where it produces the sourdough and doughnuts for which the bakery has become famous, along with a wide range of other renowned products destined for the tables of other iconic restaurants such as The Ivy, Siren at The Goring, The Hoxton Group and many more. A St. JOHN Bakery retail site is located in the famous and unique Neal’s Yard, in London’s Covent Garden, selling loaves, doughnuts, morning pastries and wine to the local community and the steady stream of tourists charmed by the area and the shop. Another retail site is to follow in London’s foodie hub Borough. St. JOHN WINESThe strong principles of genius loci that St. JOHN proudly applies to the restaurant ingredients also extended to the wine list, with Trevor’s resolve that “we would buy from our neighbours” creating an all-French list, bought direct from vignerons. Trevor works year on year with the various winemakers to decide on the blends for the own-label St. JOHN wines, creating wine that is true to its region, good value and perfectly suited to the table. In 2008 Fergus & Trevor purchased their own winery in the Minervois, France, from where they make their own acclaimed Boulevard Napoleon wine. Both the St. JOHN label and the Boulevard Napoleon wines are sold to restaurants, retailers and private customers across the UK, US and Canada.

"Fergus Henderson is the most influential chef of the last two decades, even though you have likely never heard of him." That's a quote from the late Anthony Bourdain and it helps put into perspective the craziness of today's episode of Lunch Therapy: one of the world's greatest chefs, Fergus Henderson, and his business partner, Trevor Gulliver, came to my apartment and let me ask them about their lunch. Our conversation runs the gambit from why Fergus loves offal ("I was drawn into a world of innards and extremities"), what Trevor thinks of natural wine, the link between Fergus's father being an architect and the architecture of the dishes he serves at St. John in London. We also talk about Fergus's Parkinsons diagnosis in 1997, the sense of loss in having to leave the kitchen, how his marriage works with his wife, Margo Henderson (also a celebrated chef), how he feels about their son becoming a chef, and whether or not he and Trevor are opening a restaurant in L.A. As a lunch therapist, I should apologize for one aspect of this conversation: booze may have been imbibed during the recording of this podcast. To my colleagues in the lunch therapy community, my humblest apologies. *burp* See acast.com/privacy for privacy and opt-out information.

Welcome to HOOVERING, the podcast about eating. Host, Jessica Fostekew (Guilty Feminist, Motherland) has a frank conversation with an interesting person about gobbling; guzzling; nibbling; scoffing; devouring and wolfing all up… or if you will, hoovering.I’m only bloody hoovering with one of my culinary heroes this week. It’s the absolute superhero food writer Meera Sodha. WAAAAAHHHHHHHH! I FUCKING KNOW. She’s the absolute best, and poetic in how articulately she tells her stories. What a massive treat for everyone involved. Everything written below in CAPITALS is a link to the relevant webpage. Tickets to see Hoovering LIVE in 2019The next live hoovering is on Saturday 2nd May at the beautiful MACHYNLLETH FESTIVAL at 7.15pm. Come come come!Then on 13th May we’re up in Hull at the first and best ever official NORTHERN PODCAST FESTIVALHonourable MentionsIf you don’t already follow MEERA SODHA on social media, you must. And if you don’t already won her latest book EAST, get it now, not just for you but for everyone you’ve ever loved. I would very much love to have you come and see my stand up show HENCH, which now up and off on TOUR all around the UK, IRELAND and MELBOURNE. Come! All my tickets are on sale now and they’re selling out like wildfire.Outside of that I’ll be doing new material gigs and I’m always sticking new dates on MY WEBSITE so have a check. The Hoovering Live dates go on there too. THIS IS THE RECIPE for the salted miso brownies that Meera made us. She mentioned an extraordinary sounding posh Italian restaurant in north London called TRULLOTurns out we studied at the same time at LONDON SCHOOL OF ECONOMICS I rave about the dosas I had in Leicester at HERB KAYALShe talks about training at DOCK KITCHEN which no longer exists but it redirects to its creators. Meera taught me about a load of important food people. Bread activist ANDREW WHITLEY; FERGUS HENDERSON;

Alexandra speaks with Jeremy Lee. Born into a family of food lovers in Dundee, Scotland, Jeremy moved to London in the 80’s during an exciting period for British cuisine, cooking with the likes of Simon Hopkinson and Alistair Little. After serving as head chef at Blueprint Café for 18 years, Jeremy took over at Soho’s Quo Vadis in 2012, where he continues to serve his iconic smoked eel sandwiches. He was a finalist in BBC Two’s Great British Menu in 2007 and co-presented the Channel 4 programme Could You Eat an Elephant? with Fergus Henderson. Come for Supper sees host Alexandra Dudley sit down with artists, actors, authors and chefs to discuss how they like to serve supper. In the show we learn about the guest’s culinary tips, tales and disasters whilst learning a little about their life along the way. From their dream dinner party guests, to their kitchen essentials, we dive deep into the world of food and the joy of having people come for supper.This is a Studio71 production. Producer - Jack Claramunt Assistant Producer - Winnie SimonExec Producer - Tom Payne & Jody SmithProduction Support - Phie McKenzieCreated by Alexandra DudleyStudio71 is a Red Arrow Studios Company. See acast.com/privacy for privacy and opt-out information.

Fergus Henderson introduced nose-to-tail eating over two decades ago. We talk with Josh Niland, an Aussie chef who is cooking fin-to-fin, working with every part of the fish. And we’ll stay near the coastline and dive into shrimp and abalone. Plus: Pucker up with a visit to the Altadena Farmers’ Market where limes are in season.

For the 2019 TickyOff Christmas Special Sam and James have lunch with two absolute heroes; Fergus Henderson and Trevor Gulliver. Said lunch takes place at St John. For twenty five years, it is said that Fergus ‘puts it on the plate' and Trevor ‘puts it in the glass' at St John. Since before time began, The TickyOff Boyz have been said to ‘put it on the pod'. So a recording of the lunch has flat-out been put….on the pod. Great quantities of wine are drunk, greater quantities of food are eaten. However, the substance in greatest supply during this feast, is chat. Solid gold festive chat. Is that angels singing? No, it's Fergus and Trevor's origin story involving hotdogs at a dog track. Is that the sound of jingle bells….jingling? Nah, that's Lee Tiernan yap, AA Gill discussion and Jonathan Gold babble. Ah, the gentle pop of chestnuts roasting on an open fire! Alas no, your ears deceive you, that's James eating snails, Sam's cat dying during recording and Fergus teaching the correct irrigation technique for Worcestershire sauce on a rarebit. Other Christmas miracles on aural display include Paul Bocuse's ever growing toque, stuffing as a Christmas lunch prep jazz moment, ‘Master And Commander' and the serenity of bread sauce. The TickyOff Boyz were and remain, very honoured and grateful to have been invited to lunch with two such legendary fellows. In much the same way as you are no doubt honoured and grateful to be able to listen in. Happy Christmas dear listeners. We have love for you. In a way. This week's episode is sponsored by your very own Christmas miracles at dropwine.co.uk RIP Ripley x

This week, Gilly Smith talks to Fergus Henderson and Trevor Gulliver, whose restaurant, St John, a former smokehouse just outside Smithfield Meat market, brought nose-to-tail eating to London when it opened in 1995. We chat about The Book of St John which celebrates 25 years of the restaurant, and we have a rather frank discussion about English wine and sustainable eating. We also hear how Parkinson's has affected Fergus's life as a chef, and he talks about his inspiration – the late, great Anthony Bourdain. Hosted on Acast. See acast.com/privacy for more information.

In Mangiare! Eva Posthuma de Boer over haar boek Eva’s Keukenkast. Kook- boekenschrijver & voormalig restaurant-recensent Karin van Munster bespreekt St. John, het kookboek van Fergus Henderson en Trevor Gulliver. En jongste bediende Jannekee Kuijper kookt uit dit boek. Presentatie: Jellie Brouwer

This week on Let's Talk About Chef we dive into the life, legacy, brilliance and sheer nerve of the fantastic Fergus Henderson and his landmark restaurant the St John in London England.Lets Talk About Chef is written and hosted by Brian Clarke with new episodes airing every ThursdayLet's Talk About Chef is available on iTunes, Stitcher, Spotify, TuneIn, Google Play, IHeart Radio and anywhere else you can think of the get your podcasts.If you want to write to the show you can email us at letstalkaboutchef@gmail.com or you can follow Brian on instagram @chefbrianclarkeHave a great service, and have a great week.

Sister and brother, Romilly and Griffin Newman, are our guests!Romilly (recovering teen chef) and Griffin (star of Amazon’s The Tick and co-host of the Blank Check podcast) join us to talk food, Chopped, and bodily ailments.Topics: Murder. JT. Owen. As a mom. Naps. Cancer, a Love Story, by Christen Clifford. Pen15. Cats. Piss Kiss. Travels. Nigella. A little eye. How to Shop. Retail Nightmares. Big ol’ bucket. Cake. Spice nerds. Fergus Henderson. Candy is a gateway to Jesus. Grape Mentos.

The Marksman pub in East London has been around for over 150 years, exemplifying what a pub should be - cozy wood paneling, regulars that have been stopping in for decades, comforting food and quality local beer - English hospitality at it's finest. Chef Tom Harris took over the place with his co-founder and co-chef Jon Rotheram in 2015, and perhaps their greatest achievement, aside from being named Michelin's pub of the year for 2017 - the first time a London pub was awarded the accolade, is that they kept the historic pub...a pub! They could have easily turned the space into a fine dining establishment only - given that Chefs Tom and Jon met while running the St John Hotel restaurant together and worked previously at London's legendary St John restaurant under head chef Fergus Henderson - but with the Marksman Public House, they managed to leave the bar downstairs relatively unchanged and converted the second floor into a stylish yet casual dining room to showcase their English cooking. Tom's Shift List throws down some amazing jazz funk and reggae (among other genres), and describes why recipes should be described in musical terms. Chef Tom's Shift List Johnny “Hammond” Smith - “Shifting Gears” Joubert Singers - “Stand on the Word” Fela Kuti - “Mr. Follow Follow” Idris Muhammad - “Piece of Mind” Roy Ayers - “Everybody Loves The Sunshine” Eddie Hazel - “California Dreamin'” The Allman Brothers Band - “Blue Sky” Moses Boyd - “Rye Lane Shuffle” James Brown - “I Got That Feelin'” Eek a Mouse - “Wa-Do-Dem” John Mayall & The Bluesbreakers - “You Don't Love Me” The English Beat - “Mirror in the Bathroom” Charlie Parker - “Ko-Ko” Neil Diamond - “Desiree” Chef Tom's Shit List Arcade Fire - “Wake Up” marksmanpublichouse.com Theme song: Jamie Drake - “Wonder”

A very special episode where we get a behind the scenes pass to quiz the all-star chef line up at the Cook for Syria fundraiser in Sydney on their favourite Syrian ingredient, which chef's food they could eat for the rest of their life, and who is really the boss of the kitchen when ten of Australia's best head chefs are behind the burners at once. Established in the UK in 2016 by Instagram sensation @clerkenwellboyec1 and Serena Guen of Suitcase magazine, Cook for Syria has become a global movement and now a best selling cook book. After getting the biggest names in British cooking on board in London, including Jamie Oliver, Nigella Lawson and Fergus Henderson, Cook for Syria made it's way to Australia with an equally stellar line up including Peter Gilmore (Quay and Bennelong), David Thompson, Kylie Kwong, Ross Lusted (The Bridge Room), Paul Carmichael (Momofuku Seiobo), the Three Blue Ducks and young guns Clayton Wells (Automata), Luke Powell (LP's Quality Meats), Mitch Orr (Acme) and Mat Lindsay (Ester), as well as Syrian chefs the Saloums from Almond Bar. We go behind the scenes with these amazing chefs and grill them as they plate up ten extraordinary dishes together.

Mångas drömmer om att få ge ut en egen kokbok. Men hur gör man? Vad utmärker en bra kokbok? Vilka titlar har kommit i år som är värda att lyftas fram? Kokboksförfattarna Monica Eisenman och Jens Linder är gäster i studion och avslöjar sina bästa knep. Dessutom stjärnkocken Marcus Samuelsson som väljer sitt favoritord i köket . Nederländske författaren Herman Koch, aktuell med romanen Middagen, berättar om matens laddning i litteraturen och varför han hatar att gå på lyxrestauranger. Veckans dikt läses av poeten Ann Hallström, aktuell med boken bror mor dotter rekviem. Bokcirkeln om Processen av Franz Kafka fortsätter med del tre. Fredrik Sjöberg och Rose Lagercrantz grälar vidare om Josef K:s djupa rättslöshet, skuldkänslor och frukostvanor. Som vanligt diskuteras programmet hos Tips! Dessa böcker hänger ihop med programmet: Monica Eisenman, Systrarna Eisenmans Mingelmat (2011) Jens Linder och Johanna Westman, December: från adventspyssel till nyårspartaj (2012) Andreas Sparman, Sundhetz spegel (1642) Kajsa Warg, Hjelpreda i hushållningen för unga Fruentim(b)er (1755) Niklas Sciöler, Poäter (2012) Monica Ahlberg, Rosendals trädgårdscafé (senaste utgåva 2011) Marco Pierre, White White Heat (1990) Marcus Samuelsson, Africa on my mind (2008), Oui, chef (2012) Vår kokbok (1951 senaste utg 2009) Paul McCartney och Annie Riggs, Köttfri måndag (2012) Sarah Leah Chase, Pedaling Through Provence (1995) (Monica Eisenmans favorit) Fergus Henderson, The Whole Beast: Nose to Tail Eating (2004) (Jens Linders favorit) Herman Koch, Middagen, övers Per Holmer (2012) Ann Hallström, bror mor dotter rekviem (2012) Franz Kafka, Processen (1925) Fredrik Sjöberg, Varför håller man på? Och andra essäer (2012) Rose Lagercrantz, Om man ännu finns: en familjekrönika (2012)

Libby Purves meets former Lady-in-Waiting to the Queen, Lady Pamela Hicks; tattoo artist Ami James; costume designer Deborah Nadoolman Landis and chef Fergus Henderson. Ami James is a tattoo artist and star of the US reality TV series Miami Ink & NY Ink which follow Ami and his team in his tattoo shops. He has just opened his first London venture, Love Hate Social Club in Notting Hill with Huey Morgan of 'Fun Lovin' Criminals'. Lady Pamela Hicks is the daughter of Lord Louis Mountbatten and was Lady-in-Waiting to the Queen when she was a princess and following her coronation. In her memoir, 'Daughter of Empire,' Lady Pamela tells of her extraordinary family and her time in India when her father was the last Viceroy. 'Daughter of Empire - Life as a Mountbatten' is published by Weidenfeld & Nicolson. Professor Deborah Nadoolman Landis is a costume designer and curator of the Hollywood Costume exhibition at the Victoria and Albert Museum in London. She is also chair of the David C Copley Centre for Costume Design at University of California, Los Angeles. The exhibition features classics such as Dorothy's blue and white gingham pinafore dress from The Wizard of Oz and more contemporary outfits including Meryl Streep's costume in The Iron Lady. Chef Fergus Henderson MBE, known for his enthusiasm for offal, co-founded St John Restaurant in London in 1994. He was diagnosed with Parkinson's Disease in 1998 and in 2005 had deep brain stimulation surgery which helped his mobility. His book 'The Complete Nose to Tail', written with baker Justin Piers Gellatly, is published by Bloomsbury. Producer: Paula McGinley.

Trevor Gulliver of St John stops by to talk Nose To Tail Philosophy, and preview some of the new projects that he and Fergus Henderson have planned.

Fergus Henderson of St. John Restaurant near Smithfield Market is most famous for his widely-copied dish of roasted veal marrow-bones and parsley salad which we had eaten and loved at both Gabrielle Hamilton's fabulous Prune, in NYC, and more recently at L'Express in Montreal. Now we wanted to try the original. To see pictures of our lunch and read more about the restaurant, visit our website WeAreNeverFull.com.