Margot Henderson

Margot Henderson OBE, the New Zealand born chef, restaurateur and Co-Founder of London’s Rochelle Canteen. Known for her no-nonsense, seasonal and produce-led cooking, Margot is one of Britain’s most acclaimed chefs.

Margot has worked in leading kitchens across London including 192, First Floor and The Eagle, where she met Fergus Henderson. The pair went on to open the dining room at The French House in Soho.

Shortly after, Melanie Arnold also became involved in The French House in 1992. After running the restaurant together for seven years, they began outside catering for Soho galleries, whose members had frequented The French House, and so Arnold & Henderson was born. Upon leaving The French House, the catering business took priority, initially run from Margot’s small kitchen in her flat. This led to the opening of Rochelle Canteen in 2006, with a daily changing menu rooted in the seasons.

Margot released her cookbook You’re All Invited: Margot’s Recipes for Entertaining in 2012, and in 2020 was awarded an OBE for services to the culinary arts.

Margot’s latest culinary venture is in Somerset at The Three Horseshoes in Batcombe, where alongside Head Chef Nye Smith, she creates menus centred on seasonality and Somerset produce.