In 1994, Fergus Henderson and Trevor Gulliver opened St John restaurant in London, showcasing offal dishes and challenging the haute cuisine obsession with prime cuts.
The influence of St John on contemporary dining is championed by adventurous restaurants across Britain, serving innovative offal dishes like duck neck sausage and lamb belly skewers.
Henderson's philosophy of 'Nose to Tail Eating' encourages utilizing the whole animal, a principle that has been integrated into the wider kitchen culture.
St John emerged amidst a culinary landscape dominated by elaborate plating, instead opting for a simple, unpretentious way of presenting ingredients reminiscent of peasant cooking.
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