Madeleine

Sweetings!!! What a special evening... thank you to everyone who joined us for the first Offcuts dinner!

Very excited to announce Offcuts are hosting a 5-course dinner at the infamous Sweetings on Monday 9th February 2026! The evening will be a celebration of our publications and bring to life each cut from our 5 part series. Tickets are available via the link in our bio. Select “pick-up in store” at checkout. We look forward to hosting you then! Artwork by @michaelstuartsmith

Have you ever wondered how to cook cockscombs? These fleshy crest from a rooster's head are a culinary delicacy, prized in various cuisines especially French, Italian and Chinese for their unique gelatinous texture. These offcuts have the ability to absorb flavours and are often cooked with other offal like livers. With a texture sometimes compared to frog legs, they are prepared by parboiling and skinning before being braised and steweing or using in a stock. Here we have @madeleinesaanders recipe Cibrèo - a dish which incorporates the pasta Creste di Gallo, the “mohawk" shape running along the outer edge, mimicking a rooster's comb.

NYE in the Dolomiti

Rome and Bologna ✨ 🎄

2025 Ian proposed to me in June and we were married in November. Weddings have a marvellous way of bringing people together even when times are hard and I’m still in awe of how much my friends and family gave to make our day in the Highlands possible. It reminds you what life is all about, parties! And food of course. Thanks to everyone who gave so much much to this. @stevedarou @finnntan @johnny_kiernan @therealnikilauda @ruaridhemslie @ruthiebowie @sophiesquidge @laellwood @goldblatt.samuel . For cooking the most amazing spread: oysters, truffle egg mayo, liver crostini, bone marrow toasts. Then fish soup, roast beef, cannellini beans and girolles. Followed by poached pears and mascarpone. I made my own wedding cake, iced by @belmccabe and we had amazing tartiflette as our midnight snack (made with rollright due to a horrendous import ban on French cheese but just as delicious) And of course to @smellyellz for literally running everything on no sleep and just for being incredible. Also @jake_ph93 for coming in last minute in his kilt and making it all okay. And special thanks to @rowannestudio and @krmfrs for the most beautiful dresses from the most beautiful people. It feels bad to name so few when it literally felt like everyone gave something to make this day happen, you know who you are! Although @m.rae_20 has always saved the day ever since I’ve known her so she must be credited! And! @yoyomoncreiffe for making me feel beautiful with doing the most amazing make up and covering up all my redness from stress! You’re a genius. Photos by @eye_belle , film by @sophieannsanders and B&W by @lewismclean141

Thanks to everyone who came to our ‘Head’ launch last week and purchased a copy of the new issue! It was a pleasure to share this edition and look forward to seeing what 2026 brings for Offcuts! You can purchase yours online, along with Tripe, Heart and our final few t-shirts. Limited copies available, once they’re gone - they’re gone! Thanks to @st.john.restaurant for hosting and delicious tongue snacks from one of our contributors and Head Chef @rosaliekebaak 🫀

Here we go!!!! 2025, it’s been a journey! HEAD is our final issue of this year - we are so excited to share this issue! Thanks to all our amazing contributors for this issue. We will be launching in London on Monday 22nd December at St. JOHN Wine Bar (6 Neal's Yard, WC2H 9DP ) between 6pm - 9pm. See you there!

Honeycomb tripe recipes featured in issue 4 - link in bio to purchase your zine and try out these delicious recipes! Tripe Soup for a Hangover by @stevedarou Tripebait by @sophiesquidge Guatitas by @mikebattcock Insalata di trippa by @madeleinesaanders Callos a la Jerezana by @grylos Also... the deadline for 'Head' submissions is TOMORROW - send us a message or email [email protected] for a chance to be featured in our last issue of 2025!

The Offcuts Family!!! Purchase your new bedtime read and dinner inspiration via link in bio...!

The final issue of 2025 is… HEAD! The ‘Head’ being anything from ears to tongue, snout to brains, cheek to eyeballs or the full thing! For submissions, we have quite a tight turnaround - the deadline is in a week on Sunday 28th September. We are open to wherever you want to go with it and encourage personal stories, experiences and varied cultures. Recipes need to be formatted to align with our previous editions with step by step instructions, a list of ingredients, serving size and a pre-amble / introduction to the dish between 300-600 words. If you want to submit a piece of writing (rather than a recipe), please message us and pitch your idea. The deadline for this will be mid-October. Pages are limited so we might not be able to include all recipes but will try our best! Recipes will be tested and photographed in early October and the launch will take place in November.  Email [email protected] or send a DM. Thank you and look forward to seeing what you come up with!!!

Thanks to everyone who came to our ‘Tripe’ launch last night!!! Very proud to see this issue come to life and so happy to be building our Offcuts community. Huge thanks for our contributors of this edition, so many delicious recipes! Big love to @tollingtons.fishbar for hosting such a lovely evening and offering their perfect fryer for our “tripebait”. I think a few people are now converted to eating stomach….. If you didn’t make it down, you can purchase your copy from the link in our bio. Along with our tripe t-shirts — come and join the Offcut! Issue 5 in the works…. prepare yourselves for our closing chapter of 2025 ‘Head’!!!!!!