How can you not enjoy reading about Fergus Henderson. His books, Nose to Tail Eating, and the companion follow-up Beyond NTT, I gather, have become necessary volumes in the canon of British cooking. I haven’t read the 2nd one, and I would love for him to autograph a copy for me. Yes, it’s geeky, but in the world of a lowly restaurant blogger, chefs are the rockstars. Fergus brings out the best in hacks, they pen his story with fire and gusto, respecting his electric presence, his boldness toward his craft, his battle with Parkinson’s and extol his significance to the jingoism that exists amongst those who observe the landscape of food in this country (or should I say, in this city) , professionally and by those who are simply enthusiasts. I particular enjoy this piece, this one, this (defunct) blog dedicated to him called ‘Being Fergus Henderson’ and the numerous love letters Master Rayner has written to St John over the years. Ubiquity has transformed the capital’s dining scene of course, since St John’s opening in ’94 and then most recently, a well-deserved tribute of his contributions to the ascendancy of British food (in this country) with the awarding of a star by the Bib in 2009. At times, I view it as a kind of movement you know, other times I think Fergus is British cuisine, in its
I’ve been looking at Parisian Foodblogs for places to eat since I’m going to be there this weekend, and kept longing a summary or list of the best restaurants/bistros/cafes to try; suddenly lists are such useful things. It’s given me motivation to do an update to my all time favourites list. Anyway, if you’re coming to visit London or just feeling peckish then here are ten personal favourites; a mix of cheap/expensive eateries suitable for all kinds of appetites&#
St John is currently the 14th best restaurant in the world (2009). Yes, ‘Worlds’. And I can confirm, they don’t use San Pellegrino. Apparently, the British can indeed cook. As usual, I am late to the party as it seems like the entire food writers guild has eaten here, wrote about it and then some. A darling of the food world, I wanted to know what exactly makes St John so special
The man is almost too beautiful to be a chef. As we ended the meal, I told our waiter to give our...
Happy Chinese New Year folks, it is the year of the majestic fire breathing dragon. If you’re...
Yay, I visited the world’s very first 3 Michelin starred Chinese restaurant. First things...
… I write to you as I lie on the blackened brown beach in Brunei. It overlooks the oil rigs...
This is the only time you’ll see the food menu, because these three items are quite literally...
At last, José Pizarro’s diptych is finally complete, and you know what, it’s mighty...
AKA …where Kang spent most of his moolah this year. The time has come to reflect on...
Who comes up with all this fiction just for a restaurant? This is the persuasive language...
