Fergus Henderson

Why terrines are perfect on hot days

Nothing says summer on a plate quite like a terrine, writes Fergus Henderson, as he presses the flesh.

Fergus Henderson takes a look at our changing relationship to chicken, from Charles V to KFC and his very own chicken and ox-tongue pie.

Fergus Henderson uncovers a whirl of top-notch tequila, tortillas and more in Mexico City.

A bit of mystery and a magical marriage of filling and crust make pies a source of joy.

July it may be, writes Fergus Henderson, but look ahead to spring – the light at the end of the winter tunnel.

Fergus Henderson toasts the legendary Four Seasons, favoured lunch spot of Manhattan’s elite.

Fergus Henderson reflects on a brace of shaky forays in hospitality – grand designs but sadly short and sweet.

Gentlemen’s clubs offer a rare pleasure for those in the club, but the food’s not flash, writes Fergus Henderson.

After a fruitless search for the white truffle the hunting party takes a different tack...

The difference between fast food and food you can whip up in a jiffy is vast, writes Fergus Henderson.