Howard spotted this article the other day, an discussion between Rowley Leigh and Fergus Henderson, the chef proprietor of St John. It's worth reading, and not just for the collection of Henderson's perfect sound-bites: "nature writes the menu", "the enjoyment becomes the decoration", "get a whole beast in and work [y]our way through it". Here is a self-taught chef who is happy to admit his influences, admires the work of innovators like Heston Blumenthal without feeling the need to follow them and is just about as no-nonsense as it gets when it comes to running a restaurant. What's in season in England is what goes on the menu, and what goes on the plate is all the embellishment and advertisement his restaurant will ever need.
I'm being taken there for lunch on Wednesday by one of my lecturers, Ben. I'll be going armed with camera and note book and I'll write it up later. Meanwhile my former boss is competing against Atul Kocchar right now on Great British Menu, must go.
Posted by: Trig | 30/04/2007 at 06:35 PM
A man after your own heart?
What do you think he'll serve it with?
Posted by: Ben Bush | 02/05/2007 at 08:29 AM