Nose-to-Tail meat workshop for chefs
On 6 March 2012, Ethical Eats - working with the Food Legacy programme - will be holding a workshop for chefs and restaurateurs on whole animal butchery and lesser used cuts of meat, including offal.
Alan Stewart from the restaurant Manson will be butchering a carcass at the new Central Street Cookery School, and a butcher will be on hand to talk meat. Chefs will get some hands-on experience of whole animal butchery and an opportunity to devise some new recipes using offal and other unloved cuts.
Tickets cost £17.50. More details available from: duncan@sustainweb.org
For further details of this and other Ethical Eats events, visit: www.ethicaleats.org
Published Wednesday 8 February 2012
Food Legacy: The campaign, launched October 2011, is inspired by the London 2012 Food Vision adopted by the organisers of the London 2012 Olympic and Paralympic Games. Food Legacy asks caterers, restaurants, event organisers and hospitality organisations to commit publicly to taking steps to improve the healthiness, ethics and sustainability of the food they serve.
