The Welsh Were the Original Nose-to-Tail Eaters

The Welsh have been eating from a nose-to-tail standpoint since year dot. Finances dictated that they had to, it was as simple as that. One beast had to last you most of the week.
Jonathan Woolway

Nose to Tail and Head to Balls: Eating Every Part of the Animal at a Brazilian Meat Feast

“When an animal kills another one to feed himself, he doesn’t have preferences," says Ariel Argomaniz, one of several chefs who recently gathered to cook an over-the-top nose-to-tail feast in São Paulo.
Rafael Tonon

This Tiny Sardinian Island Town Is Doing Nose-to-Tail Tuna

Carloforte is famed for its bluefin tuna, where salted tuna hearts, slow-cooked tripe, dried bottarga, and oil-drenched offcuts are the backbone of its traditional island cuisine.
Alecia Wood

Fergus Henderson and Three Veteran St. John Chefs Cooked the Ultimate Nose-to-Tail Dinner

Tim Siadatan, Jon Rotheram, and Robbin Holmgren all started out at St. John, Henderson’s legendary London restaurant group. But when preparing a special dinner together on the hottest day of the year, would too many cooks spoil the broth?
Daisy Meager

How Margot Henderson Learned to Love 'Plain' British Food

British food’s plainness is its brilliance. Food that has a giving unctuousness, food that is cooked with love and also gives love—massaging you from the inside out.
Margot Henderson

Every Part of the Animal Has Earned the Right to Be Eaten

At my Berlin restaurant Herz & Niere, we don’t see nose-to-tail dinig as a trend. We’re conscientious about what we consume. That starts with juice and ends with meat.
Michael Köhle

Why I'm Putting Blood in My Bread and Ice Cream

I source duck blood of really good quality. It’s not 100-percent interchangeable with eggs, but we use it for the same purpose in some of our menu items, such as blood crepes.
Bryce Gilmore

I'm Bringing Faggots Back to London's Restaurant Scene

People aren’t interested in meat and two veg anymore, you’ve got to mix it up. I put faggots and veal with cream of St George’s mushrooms on the menu recently and I’m amazed at the uptake.
Ronnie Murray

This Trio Is Remaking Swiss Cuisine, One Pig at a Time

Zurich's Hood Food pop-up dinner series aims to reshape how Swiss people approach their food. The latest dinner celebrated the Swiss tradition of Metzgete, a pig slaughter and roast in nothing goes to waste.
Molly Hannon

Fat Prince: Golden Pig Fried Rice with Animal

In the first episode of Fat Prince, our host cooks with famed nose-to-tail chefs Jon Shook and Vinny Dotolo of Animal, gifting them with pig ears and 23-carat gold leaf. But as a man of the people with a balanced palate, he also tosses in Rice-A-Roni...
Andy Milonakis

There's an Edible Horror Farm Coming to England

There's an edible horror farm coming to the UK, full of dripping sponge cake pig carcasses. Because nothing says "I love you" like a sugary sawn-off pig trotter, it's a perfect place to take a date, then.
Munchies Staff

Chef Fergus Henderson Made Positivity Cool in the Kitchen

Legendary chef Fergus Henderson didn't only change the landscape of food with St. John. He also inspired a whole new kitchen attitude—one of calmness, respect, and positivity, you shithead.
Josh Barrie