Chefs Anthony Bourdain and Mario Batali have both praised Henderson for his dishes, which optimise British food while making full use of the whole animal.

In 1999 Henderson published Nose to Tail Eating: A Kind of British Cooking in which he provides recipes incorporating trotters, tripe, kidneys, chitterlings and other animal parts.

Henderson opened a hotel in spring 2011 that was described by his business partner Trevor Gulliver as being 'in the St John vernacular'.

Henderson's stoic approach to Parkinson's disease,[12] with which he was diagnosed in 1998, increased the regard in which he was held and he was appointed Member of the Order of the British Empire (MBE) in 2005.

[7] He was appointed Officer of the Order of the British Empire (OBE) in the 2021 New Year Honours for services to the culinary arts.