Fergus Henderson

Fergus Henderson is a renowned British chef known for pioneering the "nose-to-tail" cooking movement, which emphasizes using every part of an animal to reduce waste and celebrate traditional culinary practices. He is the founder of the renowned restaurant St. JOHN in London, where he offers rustic, inventive dishes that highlight offal and other less commonly used ingredients. Henderson's approach respects history and sustainability, encouraging cooks and diners to appreciate the full potential of ingredients. His work has significantly influenced modern British cuisine and promoted a mindful, resourceful approach to food.