Fergus Henderson

Fergus Henderson is an English chef, born on 31 July 1963, who founded the restaurant St. John on St John Street in London. He is known for cooking with offal and other neglected cuts of meat as part of a philosophy of nose to tail eating, in which the whole animal is used. Following in the footsteps of his parents, Brian and Elizabeth Henderson, he trained as an architect at the Architectural Association in London, but he had no formal training in cooking and has never worked under another chef. In 1992 he and his wife, Margot, opened the French House Dining Room at Soho's French House pub, and he then left to open the St. JOHN restaurant in 1994, which was awarded a Michelin star in 2009. In 2003 he opened St. John Bread and Wine in Spitalfields. His dishes are derived from traditional British cuisine, his book Nose to Tail Eating appeared in 1999, and he was appointed OBE in 2021 for services to the culinary arts.