Fergus Henderson

St John London, England

Given he is the man who transformed the British public’s perception of the unpopular cuts of meat and pioneered the “nose to tail” way of eating, there is a disappointing lack of offal in Fergus Henderson’s fridge. Although, much like its owner, it is predictably chaotic, a mishmash of items, some brought home from St John, others bought at farmers markets and local supermarkets, and others unknown and unidentifiable (could that be the offal?). Malt extract and goose fat rub shoulders with umeboshi plum puree and dashi miso paste. A leg of lamb hogs a lot of space, but there’s still room for Italian mostarda, preserved lemons, piccalilli sauce and plenty more. But according to Henderson, the most important item in his fridge is a bottle of Fernet-branca, an Italian liqueur his father believed had restorative powers. “It’s some of the best advice I ever had,” he says, raising a tiny glass to his lips.