Blood Cake

For the latest issue Port’s food editor, Fergus Henderson, cooks up a warming winter dish with his team at St. John – blood cake and fried eggs

wine illustration emily robertson

The Wine: Get Reddy

Ferguson Henderson celebrates the versatility of the Burgundy wine


Lunch with Giorgio Locatelli & Fergus Henderson

Locatelli, one of the world’s most respected chefs, talks with Henderson about perfection, having balls (not of the meat variety) and finally growing up