Chefs Margot and Fergus Henderson are the ultimate food power couple; she is the co-owner and founder of London’s beloved Rochelle Canteen, as well as her catering company Arnold & Henderson, and he is the nose-to-tail eating pioneer at the helm of St John. Between them, they have trained and brought up many of the chefs who run the best restaurants in London and beyond; the kitchens of St John and Rochelle Canteen are notorious for finding and finessing the talent of the future. After a diagnosis of Parkinson’s in 1998 and surgery that has affected his speech but helps his mobility issues, Fergus can no longer cook in the kitchen of St John and so it is in the airy surrounds of their Camberwell kitchen that the multi-award winning restauranteur sets to work. On a rainy day in October, we visited the couple at home to see how they live and cook as they set about making Fergus’ fish pie recipe.
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