Fergus Henderson, the pioneer of nose-to-tail cooking (in which no part of the animal is wasted), will be gracing Blue Butcher with his presence on May 18 and 19.
You may have never heard of him, but you’ve probably eaten something that has been influenced by him.
Anthony Bourdain himself, who said he’d want his last meal to be at Henderson’s famous London restaurant St John, called the culinary genius “the most influential chef in the world”.
“He is a walking Buddha to chefs all over the world, a total rock star,” Bourdain gushed in a Guardian interview.
“He absolutely changed the world, and now everyone wants to cook like Fergus.”
Working with Blue Butcher’s kitchen, Henderson will cook up a menu of “wholesome goodness with top-notch farm-to-table ingredients”.
The menu, including wine pairing, will cost HKD1,580 plus a 10 percent service charge per person.
The first seating will be from 6:30pm to 8:30pm and the second seating will start from 9pm onwards. Reservations by email or phone at (+852) 2613 9286.
H/T: FineFoodDude
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