Fergus Henderson, Trevor Gulliver und Douglas Gordon: Meat and Heat
Mittwoch, 16. November 2011, 19 Uhr, Aula
Fergus Henderson (born 1963) is an English chef who founded the St John restaurant in St John St, London. He is often noted for his use of offal and other neglected cuts of meat as a consequence of his philosophy of Nose To Tail Eating. Following in the footsteps of his parents, Brian and Elizabeth Henderson, he trained as an architect at the Architectural Association in London. Most of his dishes are derived from traditional British cuisine and the wines are all French.
Die Veranstaltung findet in englischer Sprache statt.