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London restaurateurs encouraged to serve offal during Nose-to-Tail Fortnight

By Peter Ruddick , 10-Apr-2012

Related topics: Business, Venues, Events & Awards, People, Trends & Reports, Restaurants

London restaurateurs and chefs are being encouraged to serve offal and less typical cuts of meat during Nose-to-Tail Fortnight organised by Sustain's Ethical Eats restaurant network which kicks off later this month.

Ethical Eats, part of Sustain, the alliance for better food and farming, is encouraging London restaurants to serve offal and less popular cuts of meat during Nose-to-Tail fortnight later this month. Photo: Toby Allen Photography

Ethical Eats, part of Sustain, the alliance for better food and farming, is encouraging London restaurants to serve offal and less popular cuts of meat during Nose-to-Tail fortnight later this month. Photo: Toby Allen Photography

The two week event, from 30 April to 14 May, is designed for restaurants to promote more ethical meat use to their customers by adopting nose-to-tail cookery and offering a special or set of meals including offal or other under-used cuts of meat.

Ethical Eats, created by Sustain, the alliance for better food and farming, is encouraging more thoughtful and less wasteful meat use in the capital. The organisation is facilitating more discussion on the sourcing and preparation of meat, the quality of products and the environmental impact of farming and the meat industry. Last month BigHospitality reported a practical nose-to-tail butchery and cookery workshop had been held to bring chefs and producers together.

As part of the fortnight, Ethical Eats are giving advice to chefs on suppliers and possible recipes and will be providing marketing material to participating restaurants. All the operators will also feature on a published map and on the Ethical Eats website and Twitter feed .

www.ethicaleats.org

Keywords: nose-to-tail fortnight, Ethical Eats, nose-to-tail, Sustain, offal, butcher, butchery

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