Nose To Tail Eating

The St John restaurant chef presents a collection of his recipes which celebrate the British tradition of using every part of the animal in cooking.

• Nose-to-tail eating is an approach to consuming meat that sees us enjoy as much of the animal as possible—organ meats, fat, unpopular and uncommon cuts. It is how we used to eat before we had the option of buying the same cut of meat, from the same supermarket, on the same day each week, every week.

Autor: Fergus Henderson