Henderson's Three Pillars: Bacon, coffee, philosophy.

8 Dec

My essential fuel, the double hit of a bacon sandwich and strong coffee.

ZINC Fed Square - Grand occasions, contemporary weddings and out-of-the-box business events.

The Pragmatic Brit

FCI caught up with Chris Henderson, the UK-born chef who's mastered everything from high stakes catering at Melbourne’s The Big Group to finding utterly brilliant food at O My, and he tells us why proper cooking will always save the day, and why we should never mispronounce yoghurt!

Can you share a story about a successful dish at Zinc? Our roast chicken (with corn, leeks, saffron, and brassica) remains our most popular main. It’s a genius recipe, still holding strong on our signature menu— from our brilliant Sous chef, Jamie, back in our pop-up days. It’s a classic.

Forget catering college and forget counting cookbooks and apparently, the only true education needed for a world-class kitchen is a flight from Birmingham to Melbourne, a fierce dedication to Fergus Henderson's philosophy, and an unwavering supply of bacon sandwiches and coffee, says Chris Henderson.

Highlights of Zinc at Fed Square

Zinc's Food Philosophy is rooted in Victoria. We are committed to a partnership-driven approach, working solely with local growers and artisanal producers who align with our deep commitment to sustainability and minimal waste. Our mission is simple: to transform the freshest seasonal ingredients into a premium, unforgettable dining experience, delivered with precision and refined flavour.

Launching alongside Fed Square in 2002, Zinc has earnt its reputation as a mainstay on the Melbourne event scene. Every design detail has been carefully considered to create a versatile, sophisticated space ready for any occasion.

The Full Experience: Flawless Service & Zero Waste

At Zinc, they believe great food demands exceptional service. Their team guarantees a seamless guest experience, executing every detail with precision from welcome to final toast. Crucially, their commitment extends beyond the plate: they are moving toward zero waste by partnering with Youth Projects (The Living Room). Any surplus food is donated to support essential community healthcare, ensuring their menus are as ethically responsible as they are delicious. We partner only with purveyors whose sustainability vision mirrors our own contributing to a better future, one flawless service at a time.

Zinc’s Dimensions 693 sq (m)

Capacity Banquet 500

Theatre 500

Cocktail 1,100

Their purveyors

Yarra Valley Caviar
Flinders & Co.
St David Dairy
Ramarro Farm Vegetables
Cape Grim Beef
Honest Eggs
Spring Creek Barramundi
Milk Lab
Red Coral Seafood
Inspired Ingredients

Their recently refurbished space sets the stage for Melbourne’s most talk about moments.

Creme-caramel, St David Dairy Cream, burnt caramel sauce **V. gf.**

Their mission is to craft unforgettable menus whilst supporting a more sustainable future.

Chef Q&A: Chris Henderson at Zinc Fed Square, Melbourne.

Where did your culinary journey begin? Birmingham, UK, then moved to Australia in 2008.

Favourite cheap eat? Hectors Deli breakfast. Their egg, cheese and sausage muffin is excellent.

Best kitchens worked? A few decent places in the UK, but I mastered the art of catering and food at The Big Group in Melbourne. But the kitchen that I rave about? It's O My in Beaconsfield. Stunning food, their food is next level.

At Zinc at Fed Square their love for local produce runs deep.

Education? Not a lot. I never went to catering college in the UK. I learnt as I went along.

What keeps you going? Bacon sandwiches and coffee.

Advice to future young chefs? Don’t rush, enjoy being a young chef; travel and learn as much as you can.

Favourite kitchen tool? Tasting spoon and meat thermometer.

Most controversial menu item? Yoghurt, no one says it correctly!

Favourite thing about Melbourne? The seasons, the produce, the restaurants.

Expect flawless presentation and refined flavours, delivered with precision from start to finish.

Most useful cookbook? Fergus Henderson's St John Nose to Tail Eating, even though I stopped counting my collection after it exceeded 600 volumes. It contains timeless, proper cooking principles and recipes that I continue to use today.

Early influences? They all came from chefs. I credit the cookbook legends: Marco Pierre White, Fergus Henderson, and Sat Bains. I also spent a lot of time watching Rick Stein's cooking programmes, I always loved his approach.

Favourite sport? Football when Liverpool is winning and darts anytime.

From double shot lattes to an afternoon spritz, their carefully created drinks list is sure to tick all the boxes.

Your thoughts on classic vs modern cuisine chefs? Classic is never going to fail you, learn that and then you can adapt to new techniques much easier.

From the freshest seasonal fruits and vegetables to top-quality meats, artisan breads, with innovative wines and beers.

How can we keep attracting young chefs into the food world? By creating great work environments, hopefully they get a great mentor who can teach them, the more of those there are the better off the industry will be.

Your obsession ingredient? They seem simple, but salt and vinegar are critical to balancing and finishing everything we plate.