Margot Henderson: Burning Bush

Five Days of Food, Part One: The British Chef Celebrates All Things Auburn with a Fiery Banquet

Kicking off our one-week culinary extravaganza, redheaded restaurateur Margot Henderson prepares an orange-hued feast in Kim Gehrig’s dramatic short, narrated by actress, model and fellow ginger Lily Cole. “I feel my coloring has formed part of my character,” says the spirited Henderson, co-founder of the British culinary gem Rochelle Canteen, housed in a converted school bicycle shed in east London. “I wonder when my hair fades as the grey comes if you will see me sitting quietly in a corner?” Having risen to international prominence alongside husband Fergus Henderson of St. John’s restaurant and “nose-to-tail eating” fame, Margot hosted a luncheon during Frieze London 2012, exclusively for the art crowd’s ruddy-haired members. “People in the past have referred to my gingerness as ‘freaky’, so this seemed like an opportunity to celebrate the gorgeousness and oddity of the color.” Here Henderson selected Spaghetti Bottarga as the highlight of her autumnal menu, a creation featured in her latest book, You’re All Invited. The Italian dish uses dried mullet’s roe, the so-called “gold of the ocean,” alongside dazzling, phosphorescent sea urchins, which the chef washes down with a classic Negroni as she wickedly watches her fantasy banquet table erupt into flames. 

STATS FROM ON SET



Duration of shoot

One full day.



Number of pyromaniacs keeping the set alight

Total of five: three for the flames, one for making ash and one for burning tissues

.

Fuel used

Hundreds of bottles of turpentine and lighter fluid

.

Safety precautions
Five fire extinguishers and a pile of wet towels

.

Number of ginger people on shoot

Eight (including Margot’s son, Hector)

.

Number of Negronis drunk by Margot
That would be telling…



Number of Negronis drunk by the crew

Jugs, not glasses.
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    St. John Hotel: Meat and Greet

    Chef Fergus Henderson and Trevor Gulliver Invite You to Stay the Night in London’s West End

    Given chef Fergus Henderson's reputation for carnal pleasures, perhaps it’s not surprising that he's leading the charge from table to bed. The pioneer of "nose to tail" eating is extending his micro-empire with business partner Trevor Gulliver (which includes two restaurants, a bakery and a wine shop) with the new St. John Hotel. The 15-room guesthouse, located in the former site of famed theater eatery Manzi’s, is modestly appointed with white wainscoted walls and industrial lamps, leaving the spotlight for culinary marvels—including the 24-hour room service menu. In place of club sandwich mainstays, rotating plates highlight the pair's pioneering offal-centric approach, which has inspired acolytes such as Momofuku’s David Chang and The Spotted Pig’s April Bloomfield. Savory buns in flavors such as bitter chocolate, prune and anchovy will be on offer; their continental cousins will not: “We’re British, we don’t do croissants,” Gulliver explains. For today’s film, photographer Marcus Gaab checked into the soon-to-open hotel for a feast between the sheets that included oysters, roast pork and ham and eggs. Should you attempt something similarly indulgent, click here to read about Henderson’s preferred digestif.


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