Fergus Henderson needs few introductions. The award-winning chef and food trailblazer has led the way for nose-to-tail eating in the UK, but his influence can be felt all around the globe. Next week, Henderson will be partnering with Blue Butcher on a one-night only dinner that will pay homage to the British chef’s cooking philosophy. Seats for the event sold out within 24 hours, but for more of Henderson’s adventures in Hong Kong, look out in the coming weeks for our exclusive video interview with the chef as we take him around the city.

Hong Kong Tatler: Welcome to Hong Kong! Have you tried the local food yet?
Fergus Henderson: I have only been in Hong Kong for 24 hours. It’s rather an overload to one’s senses

HKT: You’re actually a trained architect. What made you decided to put on the chef’s hat?
FH: At college, my buildings always ended in a feast. Then the buildings became prescribed by the feast and, finally, I was creating recipes for buildings. I then started taking over a restaurant on Sundays, cooking a feast for 200 diners. When I had finished my training as an architect, I got offered a job in a kitchen before I was offered one in an architect’s office, so the fiscal finger of fate wiggled, and I never left the kitchen.

HKT: What brought about your “nose-to-tail” approach to food and use of offal? 
FH: Rather dully, common-sense. It only seems polite, once you have knocked the animal on the head, to eat it all. Innards and extremities harbour fantastic flavours and textures.

HKT: Is there any part of an animal that you’ve tried cooking, but which didn’t work out?
FH: Offal needs nurturing when cooking. Don’t be afraid of your ingredients or they will misbehave. 

HKT: You specialise in British cuisine. What are some favourites?
FH: Britain is blessed with short, wonderful seasons. Just pay attention and nature will write a menu for you.

HKT: What is your favourite part of an animal to work with and eat?
FH: I am very partial to a trotter, which brings a lip-sticking quality to any dish. 

HKT: What bought about your collaboration with Blue Butcher?
FH: Blue Butcher shares the same mind-set as myself: to focus on the greatness of ingredients. When they approached me for the collaboration, I happily acquiesced. 

HKT: Can you give a hint into the dishes you will be cooking up on the night?
FH: Some of my favourite things: tripe, kidneys, trotters, ears, cheeks and brains.

HKT: You’ve written cookbooks and won many awards. What’s next?
FH: Ah-ha! I don’t know.

HKT: Is a restaurant in Hong Kong on the cards?
FH: Let’s get this supper over first.