Nose to Tail Dining Evening - 9th October

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Please join us for a dinner celebrating nose to tail!   

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

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