Behind the new boom-boom energy of London, these quiet revolutionaires
are making names for themselves.
Eating in London has never been better thanks to a whole new slew of talented,
young and—yes—middle-aged chefs who are reimagining British dining
by mixing spectacular food with less pomp. Fergus Henderson has always been about the pure pleasures of the table, but his newest outing,
the St. John’s Hotel, offers pared-down British bliss (asparagus and hot
butter, bacon and beans) with a side of easy bonhomie. To reserve a table,