Nose to tail eating: cooking with offal

Summary information

These once prized cuts often evoke disgust in the modern foodie, yet it is liver, kidneys, heart and bone marrow, sweet breads, and bone marrow, which are the most nutrient-dense cuts.

If you are interested in embracing nose-to-tail eating but don’t know where to start, this is the course for you, as we will cover a range of ways that these parts can be prepared and incorporated into your weekly meals. There will also be a practical demonstration on how to make chicken liver pâté.

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17 February 2019
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