Jamie Drummond on Food and Wine #25 Chef Fergus Henderson

Last week I happened to be in London in the UK and popped into the acclaimed St. John Restaurant for a late afternoon chat with the most affable Chef Ferguson Henderson, author of Nose To Tail Eating/The Whole Beast and Beyond Nose To Tail Eating. The following day we had the pleasure of enjoying a leisurely luncheon and it was just too tempting not to take some pictures for your perusal.

Peas In The Pod at St. John

Peas in their pods

Roast Bone Marrow and Parsley Salad at St. John


Rolled Pig's Spleen and Bacon at St. John

Rolled Pig’s Spleen and Bacon

Rabbit Saddle and Carrot at St. John


Chitterlings and Watercress at St. John

Chitterlings and Watercress

Burnt Ice Cream and Madeleines at St. John

Burnt Ice Cream and Madelaines

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