I think tripe is maligned. It's wonderful stuff, but everyone goes 'urgh.' You have to wash and then cook it, very gently braise it, for eight hours. It uplifts you but steadies you at the same time. — Fergus Henderson Copy Share Image
Nose-to-tail eating is not a bloodlust, testosterone-fueled offal hunt. It's common sense, and it's all good stuff. — Fergus Henderson Copy Share Image
Ambition drives you on, ability certainly helps, but the fickle finger of fate and luck are great things. — Fergus Henderson Copy Share Image
What worries me is that, because of the amount of media coverage of food, Britain seems to have become a foodie nation - but… — Fergus Henderson Copy Share Image
Do not be afraid of cooking as your ingredients will know, and misbehave. Enjoy your cooking and the food will behave; moreover it will… — Fergus Henderson Copy Share Image
I had a holiday job in a kitchen, but I think well draw a polite veil over that. There was nothing joyous or creative… — Fergus Henderson Copy Share Image
We live in a flat; my wife would be happy if we had a house with stairs. Or a little cottage in the country. — Fergus Henderson Copy Share Image
A pig's trotter is a fantastic thing. The first night of my honeymoon in Paris, my wife fell asleep in her steak tartare, so… — Fergus Henderson Copy Share Image
I cook British food, but it doesn't mean I'm jingoistic about it. People can cook very good fusion food. — Fergus Henderson Copy Share Image
I've probably got lots of heroes. One is a chap called Charles Campbell - he is a wonderful chap. We cooked together in a… — Fergus Henderson Copy Share Image
I feel good when I stir something with a spurtle, but I don't make porridge very much in London. — Fergus Henderson Copy Share Image
I think tripe is maligned. It's wonderful stuff, but everyone goes 'urgh.' You have to wash and then cook it, very gently braise it,… — Fergus Henderson Copy Share Image
