Fergus Henderson

Fergus Henderson: All About Pig Parts

Talking off-cuts with the English offal master
Jan 12, 2012 2:01 pm

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.

Matthew Herbert Goes Farm-to-Studio

London producer presses a pig’s lifecycle to wax
Oct 12, 2011 11:01 am

“I thought, if I was a pig and I was being eaten, I would want to be cooked by some of the best people in the world.” –Matthew Herbert

British music producer Matthew Herbert has pressed the farm-to-table movement to wax, literally, with his ambitious new album One Pig. The concept album tracks the 24-week...


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