St John in Lon­don

Woolworths TASTE - - Trends -

Fer­gus Hen­der­son’s St John be­came fa­mous for its nose-to-tail phi­los­o­phy, but the chef’s ap­proach to plat­ing was also pi­o­neer­ing. “I love the sim­plic­ity of [the Ital­ian] ap­proach – just a rab­bit leg on a plate, per­haps. A re­ally good piece of meat. De­li­ciously min­i­mal,” Hen­der­son told The In­de­pen­dent. Think a slice of ter­rine with a pile of pick­les, or a cured beef with beans.

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