Foodie Classic. Ahead of its time. Many imitators, few successes. For true culinary epicureans Fergus Henderson is the standard for “total utilization.” He was doing offal when it was taboo, while others were gaining stardom and Michelin Stars serving truffles, foie gras, and fillet mignon. Henderson would not give way to trends and fads, staying true to his vision of a craftsmanship by elevating “alternate cuts” of meat on his menu. I’ll finish this post by quoting well known chefs who would be humbled in his presence.
“If I’m ever sentenced to death, I want Fergus Henderson to cook my last meal. The Whole Beast: Nose to Tail Eating is a cult classic from my favorite chef and favorite restaurant in the world.” – Anthony Bourdain
“My father was very adept at making charcuterie, but Mr. Henderson puts even my father’s ability to use as many parts of the animal as possible to shame with his appetizing recipes using delicious food combinations. His text and recipe explanations- for so much more than offal- are wonderful and, in many cases, very funny. You feel that Mr. Henderson is right there in the kitchen with you-an old friend, discussing his dishes and lending you a hand.” – Daniel Boulud