Welcome to a compilation of insightful and thought-provoking quotes by Fergus Henderson, a renowned British chef celebrated for his innovative approach to cuisine. Fergus Henderson is widely recognized for his advocacy of nose-to-tail eating, a culinary philosophy that emphasizes the use of the entire animal in cooking, minimizing waste and maximizing flavor. With his pioneering work at St. John restaurant in London, Henderson has left an indelible mark on the gastronomic world, inspiring chefs and food enthusiasts alike to reconsider traditional cooking methods and ingredients.
Throughout his career, Fergus Henderson has offered profound reflections on food, cooking, and the pleasures of the table. His philosophy, rooted in simplicity and reverence for quality ingredients, has resonated with audiences worldwide, earning him acclaim as a culinary visionary. Whether discussing the art of butchery, the joy of sharing meals with loved ones, or the importance of embracing the unique qualities of each ingredient, Henderson’s words are as insightful as they are inspiring. Delve into the wisdom of Fergus Henderson through the curated collection of quotes below, where his profound insights await your exploration and contemplation.
A pig’s trotter is a fantastic thing. The first night of my honeymoon in Paris, my wife fell asleep in her steak tartare, so my trotter kept me company. Fergus Henderson
I think Isambard Kingdom Brunel would be a good chap to have supper with. Anyone who builds a railway and then builds a steamship when he gets to Bristol and can’t go any further must be a good chap. Fergus Henderson
Porridge and the urban lifestyle don’t mix well. Fergus Henderson
I had a holiday job in a kitchen, but I think we’ll draw a polite veil over that. There was nothing joyous or creative about it. And none of this helped my studies. Fergus Henderson
Ambition drives you on, ability certainly helps, but the fickle finger of fate and luck are great things. Fergus Henderson
Do not let the word ‘tripe’ deter you. Let its soothing charms win you over, and enjoy it as do those who always have! Fergus Henderson
What worries me is that, because of the amount of media coverage of food, Britain seems to have become a foodie nation – but I’m not sure it actually has. I’m not sure there’s been a huge change in the pantry at home or what we cook for supper. Fergus Henderson
We live in a flat; my wife would be happy if we had a house with stairs. Or a little cottage in the country. Fergus Henderson
My first proper kitchen was this funny little club that we set up in Mercer Street in Covent Garden. It got shut down. Then I worked at a club in Notting Hill. Fergus Henderson
I’ve probably got lots of heroes. One is a chap called Charles Campbell – he is a wonderful chap. We cooked together in a nightclub in Notting Hill. He told me brilliant stories of food and life and generally put me on the right track. Fergus Henderson
I’m a big believer that we get the politicians we deserve. Fergus Henderson
I cook British food, but it doesn’t mean I’m jingoistic about it. People can cook very good fusion food. Fergus Henderson
I think tripe is maligned. It’s wonderful stuff, but everyone goes ‘urgh.’ You have to wash and then cook it, very gently braise it, for eight hours. It uplifts you but steadies you at the same time. Fergus Henderson
Nose-to-tail eating is not a bloodlust, testosterone-fueled offal hunt. It’s common sense, and it’s all good stuff. Fergus Henderson
I’m like a kid in a sweet shop every day. It’s slightly cringey how much fun I have. Fergus Henderson
I feel good when I stir something with a spurtle, but I don’t make porridge very much in London. Fergus Henderson
