Nose to Tail Dining Evening - 9th October

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Please join us for a dinner celebrating nose to tail!   


Nose-to-tail eating is a philosophy of using every part of the animal in food preparation, letting nothing go to waste.

      The Beginning

Lamb Fat Doughnut and dip
Duck Gizzards, Hoisin and Plum
Whipped Cods Roe, Raw Vegetables
Pigs Tongue and Cheek Terrine, Pickled Red Cabbage, Ears
Cod Cheeks Cooked in Beef Dripping, Egg Yolk Jam, Crisps
Roast Bone Marrow, Elderberry Capers and Parsley Dressing
Lamb Heart, Roast Cauliflower, Yeast
Apple & Pear “Crumble”, Crackling, Ice Cream
The End

Dinner begins at 7pm and we suggest taxi's at 10.30pm - 10pm at earliest.