In autumn 2022, chef Fergus Henderson presented recipes for braised rabbit with fennel and a beetroot salad, designed to bridge the gap between summer and winter seasons The Guardian . The dishes, which emphasize Henderson's signature "nose-to-tail" philosophy and understated elegance, were released to mark the opening of St. John Marylebone The Guardian. Read the full story at The Guardian.
In autumn 2022, chef Fergus Henderson presented recipes for braised rabbit with fennel and a beetroot salad, designed to bridge the gap between summer and winter seasons The Guardian . The dishes, which emphasize Henderson's signature "nose-to-tail" philosophy and understated elegance, were released to mark the opening of St. John Marylebone The Guardian. Read the full story at The Guardian.
