Campaigns
Ethical Eats has an offal campaign in the offing
Widely eaten around the world, and once a regular feature on our own dinner plates, offal - literally 'off fall' from the butcher's block - is slowly regaining popularity in the UK. There are several reasons why; from changing economic conditions to greater intolerance of food waste.
Many offal parts are simply delicious, and can be a good source of nutrition. Yet they are rarely served outside a small group of more exclusive restaurants, where chefs have the knowledge of how to prepare these unloved cuts, and the experience to know they can be a great addition to a menu if cooked well.
In early 2012, the Ethical Eats team will be on a mission to promote 'nose-to-tail' eating in London restaurants. We will be bringing chefs, restaurateurs, butchers and suppliers together to discuss successful offal offerings, and to spread the message that ignoring these animal parts is, quite frankly, a load of tripe. During our exploration of all things offal we’ll also be talking to the public, collecting stories from different cultures, hunting for the best recipes, and more.
