The chef of St. John fame gives an offal demo at Sandy Lane during the 2010 Barbados Food & Wine and Rum Festival. from Veal Heart, Jedi Timing, and Bone Marrow. Cooking in Barbados with Chef Fergus Henderson
The chef of St. John fame gives an offal demo at Sandy Lane during the 2010 Barbados Food & Wine and Rum Festival.
"I received an award for Nose to Tail in Sweden, and the award I got, it was for common sense cooking, which as a name is so dull, but it is common sense cooking," noted Chef Henderson. "It took me a moment to think about it. When I got it I almost turned around, I didn’t want it. Once you hit an animal on the head it’s just courteous to eat it all. Beyond the textures, the flavors are boundless, and you can sort of… well, like last night I did the tongue. And some people seemed a bit like, 'Tongue!' But whether it’s served cold, hot, grilled, fried, and in a sandwich with tomato, and mustard… it's delicious. But we’re not doing tongue today. We're doing bone marrow."