London Restaurants Gear Up For ‘nose-to-tail’ Fortnight
1st May 2012
Chefs aim to prevent good food going to waste by serving up offal and other rare meat cuts during the 'nose to tail' fortnight organised by Sustain
A celebration of un-loved cuts of meat will take place in restaurants across London during May’s ‘Nose to Tail Fortnight’ as part of a campaign to encourage less waste and more thoughtfulness when it comes to the meat industry.
