by Malcolm Jolley

The fifth annual Terroir Hospitality Symposium was held at Hart House, March 1. After a full day of talks,  seminars and tastings (watch GFR for extended coverage), the sold out crowd of 400 chefs, cooks, sommeliers, restaurateurs, journalists, food writers and all other manner of people passionate about fine dining and artisanal food and wine sat down to hear English chef Fergus Henderson’s key note speech, captured by GFR in the video below. For three quarters of an hour, Henderson held the audience members spellbound as he explained what he believes to be the root of his phenomenal success at St. John, and the meaning of the philosophy laid out in his ever-influential book and chefs’ favourite, Nose To Tail Eating.

Malcolm Jolley is the Managing Editor of Good Food Revolution and Executive Director of Good Food Media, the non-profit organization that publishes GFR. Follow him at

This video was made possible through the kind support of Fortessa Canada / Schott Zwiesel.