There are few things more satisfying that peeling a cooked tongue... 'Head' features @floffal 's Pork Tongue, Smoked Oyster, Chicory, Pine Nut & Wild Alexander by & Pastrami Beef Tongue by @marceloargueta . The exclusive back issues are available to purchase this weekend at The Food in Print magazine!
We are thrilled to announce we will be at the first FOOD IN PRINT MAGAZINE FAIR - thanks to @fatboyzine@vittlesmagazine and @pitmagazineuk organising!!!
If you missed out on purchasing your copy of Offcuts - we have pulled together some of the archive issues for you to purchase next weekend! Along with the final few screen-printed "What a Load of Old Tripe" t-shirts.
The fair takes place at St. Giles Cripplegate in the Barbican from 11am-4pm on Saturday 11th April.
Looking forward to it!!!!
Last but not least! Sussex Pond Pudding - a recipe showcasing one of the best ways to use kidney suet. A grand finale and a birthday surprise for one of guests…!!!
Pied Paquet for Sweetings… Inspired by @willstewie ’s recipe from issue 4. We paired this decadent dish with gnocchi. You can hear more about Sophie’s Parisian experience of this dish on Substack. This course was an all or nothing affair!
IT'S A SELL OUT!!!!! WOW thanks to everyone who has supported the project - to all our contributors, readers and supporters. We look forward to sharing more with you this year!
Our canapés for Sweetings last week! A take on a Sweetings classic - eel and horseradish… this time with ox tongue. Followed by a recipe from our first edition ‘Heart’ we paired cured ox heart with artichokes, rosti and Whin Yeats. Premium offal supplied by the greatest @ftjspa 🫀
