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Find. Eat. Drink.
Edition: 18 June, 2010
From Table To Bed
St. John Hotel

"It's only polite really if you knock an animal on the head to eat it all: tripe, heart, feet, ears, head, tail. It's all good stuff." Chef Fergus Henderson.

He's the guy who makes people drool over pig's spleen, lamb's tongues, and ox's hearts. He brought Anthony Bourdain to his knees in awe, and Mario Batali said of his cooking "it makes me want to torch my own Babbo restaurant and move to London to heed the master's call."

Fergus Henderson is a chef's chef, considered one of the most influential in the world for his approach to nose to tail cooking. Now, Fergus Henderson is moving from table to bed.

This September, Henderson and business partner Trevor Gulliver will open 15 room St. John Hotel and restaurant in London's Leicester Square.

"The menu will be St. John, but not forgetting it's a hotel, which changes things. We are working in a buttery breakfast bun. We will serve an elevenses seed cake and a glass of Madeira, and there will be afternoon tea or glass of Champagne."

We asked chef Fergus Henderson and restaurateur Trevor Gulliver to share some of their favorite places to eat around the world:

London:

  • Sweetings

    Around since 1889, classic English dishes like Dover Sole and Spotted Dick.

    "Lunch at Sweetings for the observation of crazy lunch rituals." Fergus Henderson

  • The Grenadier in Mayfair

    One of the great old pubs still around in London, down a mews off Belgrave Square.

New York:

  • Babbo

    Mario Batali's flagship, serving Pig Foot "Milanese" and Warm Tripe "alla Parmigiana."

  • Barbuto

    Jonathan Waxman's West Village restaurant featuring rustic Italian fare.

  • The Spotted Pig

    April Bloomfield's hamburger draws crowds, but don't overlook the Calf's Liver and Beef Tongue.

San Francisco:

  • Boulette's Larder

    Open for breakfast and lunch. A few menu items include roasted sardines, duck liver spread, and lamb ragout with poached eggs.

Paris:

  • Le Rubis

    One of the best known wine bars in Paris.

    "For tete d'veau or pigs trotters." Fergus Henderson

Recommendations from Fergus and Trevor

What's the one thing chef Fergus Henderson isn't keen on eating? "I would happily not eat dog again." Check out our Q & A with Fergus and Trevor.
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