Snout To Tail Event

Head chef Arnaud calls it ‘nose to tail eating’, making use of every part of the animal so nothing is wasted. People today like their meat packaged up in easy-to-cook cuts like chops, ribs and roasting joints, much of the flavoursome secondary cuts and carcass is thrown away. With a little time, attention, and knowhow much of it is not only edible but delicious. Arnaud

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