I tried the worst rarebit in London, and that’s when I started formulating my plan.”. Next, he stirs in a packet of dark, unctuous Trotter Gear—his new product that hits stores this week. The pastry is womb-like.” Just then, a little flame jumps onto his shirt from the stove. The stuff is hard and unyielding, and I push at it weakly. Fergus Henderson MBE, chef and restaurateur The cookbook that has most influenced your cooking? He spoons in the mixture, propping a bony pig’s trotter in the center to hold it all up. Could pigs be a cross between wild boar and human being? In Asterix in Britain, that great French critique of British culture, food-loving Obélix complains about the boiled offerings of meat in, I think, a rather harsh way.Shame on you, Goscinny and Uderzo! Ingredients: duck fat or unsalted butter 6 duck legs 1 onion, peeled and sliced 2 leeks, cleaned and sliced 8 gloves of garlic, peeled and kept whole Now, it is made by Truefoods in North Yorkshire with a focus on premium, organic ingredients. Photographing bowls of steaming noodles, exotic street food and some of the world's most exciting cooks, Issy makes up the photography side of the duo, while Meg records each bite in words. “I was researching rarebit," he tells us, “and lots of the recipes didn’t seem to work. As we eat this rich, meaty pie and knock back red wine, the sun beams over the garden. Wouldn't the pig HAVE to be part human to grow human organs without rejecting them?

But people can suffer from pie-phobia. This “medley” is the base of so many staple dishes at St. John, Fergus’ iconic London restaurant and one of the first in the city to serve celebrated offal dishes. Margot runs Rochelle Canteen at Arnold Circus and … They have been braised, which gives it a lovely sticky texture,” he says, placing a lid on the pot. Duck legs and carrots. They fear what lies beneath the pastry. Kitty runs over and they pat it out, leaving a little twist of smoke in the air. The idea of packaged Trotter Gear came to him over a decade ago, but he only recently found a production company willing to follow the “fiddly process”—four or five hours from start to finish—of the exact recipe found inside the St. John kitchen. Fergus established St John in 1994 and quickly became known for his 'nose to tail' fare. “Come on, show it who’s boss.” When it’s finally rolled flat, he curls it over a dish to make the base. “You have to get all of the ingredients together before they go on their summer holiday. Fergus pours a few glasses of cold St. John Blanc before starting on the pie. https://cooking.nytimes.com/recipes/1012399-fergus-hendersons-trotter-gear (Bloomberg) -- Fergus Henderson is almost idolized by many chefs around the world for his gutsy cooking at the St. John restaurant in London, where he is known for nose-to-tail cooking (using every bit of the animal) and his signature dish of bone marrow and parsley salad. He is often noted for his use of offal and other neglected cuts of meat as a consequence of his philosophy of nose to tail eating.Following in the footsteps of his parents, Brian and Elizabeth Henderson, he trained as an architect at the Architectural Association in London. In many other scenarios, this kind of feast would be out of place in such heat. Missing BloombergQuint's WhatsApp service? They fear what lies beneath the pastry. However, the hotel went into administration in October 2012, and was sold and subsequently closed. Now, 22 years after opening its doors, Fergus has packaged up a little of this magic for visitors—artists, great chefs, and other patrons who’ve made pilgrimage from across the globe to sit at the restaurant's plain tables—to take home. Fergus’ father – who often travelled for work – would take him to restaurants and let him loose on the menu in … The same year he underwent innovative Deep Brain Stimulation which vastly improved his mobility. ", "Margot Henderson: British food's best-kept secret", "New Michelin Guide Great Britain & Ireland 2009", St John Team to Launch Hotel in London's West End, "Fergus Henderson: 'They drilled into my skull. Our 'My Modern House' series takes us to chefs Fergus and Margot Henderson's home to talk cooking, gardening and upsizing in London. And so does this sauce.”. The kitchen window looks out over a wild, sunny garden bursting with runner beans, flowers, and fresh herbs. Fergus Henderson, MBE (born 31 July 1963)[2] is an English chef who founded the restaurant St John on St John Street in London. Fergus greets us there, his signature round glasses propped on his face and his assistant Kitty Cooper by his side. We talk about the possibilities of the mixture – how delicious it would be with fresh pasta, a beef stew, or served on loose polenta. A green wheelbarrow is parked in the middle of it. ". A chunky filling means there are no surprises.”, I ask him for some more pie-making pearls of wisdom: “Never rush a pie.” He says. Like St John itself, it just works.