Fergus Henderson

Recently I took London's Circle Line to sit down for a chat with celebrated nose-to-tail chef and evangelist Fergus Henderson at his restaurant St. John. I had missed him on his last visit to New York for April Bloomfield’s annual celebration of all things offal, Fergustock, so the next best thing was meeting with him on his home turf. At just a hair after 11 a.m. I sat in his airy, unpretentious restaurant to sip glasses of Madeira and talk about textures, butchery and the tragedy of pig-in-plastic.