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Ethical Eats asks London restaurants to serve offal for Nose-to-Tail Fortnight

05 April 2012 by

Catering network Ethical Eats is calling on London restaurants to get involved in its Nose-to-Tail Fortnight promoting offal and lesser-known cuts of meat.

The event, which will run from 30 April to 14 May, is designed to raise awareness both among chefs and consumers about unnecessary food waste when it comes to using meat.

Duncan O'Brien, campaign co-ordinator at Sustain, the alliance dedicated to better food and farming methods, said: "The nose-to-tail campaign helps chefs to think about meat in a more complete way, encourages them to learn the necessary butchery and cooking skills, and prompts them to use the whole animal so that less food is wasted."

Restaurants participating in the Nose-to-Tail Fortnight will be asked to put on a special dish or menu featuring offal or another unloved cut of meat. They are also encouraged to order a whole animal and test their creative cookery skills.

London restaurants already signed up to the campaign include Nopi, Dock Kitchen, Table Café, Cinnamon Club and food designers Blanch and Shock.

Alan Stewart, head chef at west London restaurant Manson, commented: "It's important to have respect for your ingredients, especially meat. If you're going to kill an animal you have to use as much of it as possible and ensure there's no unnecessary wastage."

Restaurants interested in getting involved can find more details on the Ethical Eats website or contact Kelly Parsons or Duncan O'Brien on 020 7837 1228 or e-mail Kelly@sustainweb.org or Duncan@sustainweb.org.

How to use less familiar cuts of meat and poultry >>

Book review - Odd Bits >>

By Kerstin Kühn

E-mail your comments to Kerstin Kühn](mailto:kerstin.kuhn@rbi.co.uk) here.

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