A stripped-back former smokehouse where the menu changes daily and nothing is wasted. Reverent and unfussy at once — the kind of place chefs eat on their day off.
Holds one Michelin star (first awarded 2009); Fergus Henderson's nose-to-tail restaurant opened 1994 in a former Smithfield smokehouse. · guide.michelin.com
The roast bone marrow and parsley salad is a fixture from its earliest days and a signature of the kitchen. · en.wikipedia.org