One classic that I often go for when in London is the bone marrow service at Fergus Hendersons (the master of from-nose-to-tail) restaurant St John in Farringdon. After more than twenty years of serving roast bone marrow to his guests at St. John in London, chef Fergus Henderson has not lost his enthusiasm for the dish that has become shorthand for his aggressively humble style of cooking. While the bone marrow “has taken on a quality of its own” as an all-time classic, Henderson remains committed. “I suppose I’m married to the dish. It’s very close to me.” He adds: “There’s never a dull moment between me and the bone.”
