Join the inimitable Fergus Henderson and Trevor Gulliver as they welcome you into their world-famous restaurant, inviting you to celebrate 25 years of unforgettable, innovative food. Established in 1994, St. JOHN has become renowned for its simplicity, its respect for quality ingredients and for being a pioneer in zero waste cooking--they strive to use every part of an ingredient, from leftover stale bread for puddings, bones for broths and stocks, to typically unused parts of the animal (such as the tongue) being made the hero of a dish. Recipes include: Braised rabbit, mustard and bacon; Ox tongue, carrots and caper sauce; Duck fat toast; Smoked cod's roe, egg and potato cake; Confit suckling pig shoulder and dandelion; The Smithfield pickled cucumbers; St. JOHN chutney; Butterbean, rosemary and garlic wuzz; and Honey and bay rice pudding. Featuring all the best-loved seminal recipes as well as comprehensive menus and wine recommendations, Fergus and Trevor will take a look back at the ethos and working practices of a food dynasty that has inspired a generation of chefs and home cooks. (Ebury Press)
Fergus Henderson is the son of two architects. He originally studied architecture before his thoughts turned to cooking. With occasional stints at The Globe in Notting Hill under his belt, Fergus along with his wife Margot took over the dining room at The French House pub in Soho where they quickly earned a loyal following and critical praise. Fergus was introduced to Trevor Gulliver over supper and, having found the abandoned smoke house on the edge of the city district, and along with the French House Dining Room's manager - Jon Spiteri, the trio opened St. JOHN.
Trevor Gulliver first met Fergus after having recently created The Fire Station, across the road from The Old Vic Theatre in Waterloo. Its success and sale lead to the offer of a derelict site in Smithfield. Somewhat back to square one again for Trevor but it’s always been the site and the building that mattered, not the criteria. Trevor also created Wine Wharf and the Brew Wharf microbrewery and restaurant in Borough Market and built the eponymous Putney Bridge among other bars and restaurants.
Andrea Chang is the deputy food editor for the LA Times.
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