“‘Table to Bed’ is a natural progression” explains Fergus Henderson, one of the two men behind the London restaurants St. John and St John Bread and Wine, who are set to open their first hotel at the end of January. “Staying at the hotel should be a bit like staying at an Inn back in the days when you would arrive by horse, bathe, have a good supper and go to bed.”
Given Fergus Henderson and his partner Trevor Gulliver’s ability to stir up debate and set a new agenda for the culinary world, the concept of “Table to Bed” is bound to court some controversy and attract more than a few imitators. At the opening of St. John in 1994, the men caused a sensation with the notion of “nose to tail” eating, a celebration of the thrifty rural British tradition of making a virtue of using every part of the animal.
