Next event 6 March
Nose-to-tail workshop
On 6 March we are holding a nose-to-tail workshop for chefs and restaurateurs.
Taking place at the new Central Street Cookery School, near Old Street Station, it will be an opportunity to experience some whole-animal butchery up close, learn from chefs who are already embracing nose-to-tail cooking, and pick the brains of butchers.
Attendees will also see some offal and other unloved cut recipes being demonstrated, and then devise and test some of their own inventions, using the results of the butchery session. We’ll also be providing information on suppliers.
Spaces will be limited to 15 for the practical element, but there will be additional spaces available for those who do not wish to take part in cooking.
We will be running a follow-up ‘nose-to-tail week’ event at the end of March, where attendees of the workshop - and other London restaurants - will be invited to add nose-to-tail specials to their menu, which we will promote through the Ethical Eats network and London Food Link, as part of a broader campaign around thoughtful meat use.
Tickets cost £17.50 (£15.00 for London Food Link members)
Book your place
Please download complete and return the booking form below. This document also gives details fo how to make your payment.
Nose-to-tail workshop booking form (word document)
Contact duncan@sustainweb.org with any enquiries.
